Vegan banana blueberry muffins are simple, sweet, and perfect for a grab and go healthy breakfast or snack on busy mornings. They’re made with just 5 ingredients, gluten free, and fruit sweetened.
Hey wassup heellloooo I’ve got muffins for you today, and the fact that these aren’t cupcakes just goes to show they’re pretty legit muffins.
Honestly I’ve never been a big muffin fan. I mean…why have a muffin when it could be made infinitely better with a cakey texture and a generous heap of frosting on top? Goes without saying I AM a big cupcake fan, but that’s a conversation for another day.
Anyway, now that I’m so old and wise (ha jokes), I realize that muffins can serve a great purpose on super busy mornings. They’re a great sweet, satisfying, fun breakfast treat that’s super easy to grab and go.
These vegan banana blueberry muffins may be simple, but they’re so so perfect for meal prep on the weekend. Then, you’ve got a healthy breakfast for even the most hectic morning. Plus, we only need 5 healthy ingredients to make them!
Banana blueberry breakfast of champions.
Ingredients for vegan banana blueberry muffins
- Rolled oats: you’ll blend the oats to flour consistency, which will hold the muffins together. Because it’s the only grain in the recipe, the oat flour will give the muffins a dense texture – they’re not light like cupcakes, but hearty and satisfying.
- Ground flaxseed: you’ll make flax eggs, which add nutrition and thicken the muffin batter.
- Banana: as always when baking with bananas, make sure they’re super ripe and spotty for optimal flavor and sweetness, since they’re the only sweetener in this recipe.
- Nondairy milk:Â milk brings the muffin batter together. I always use unsweetened almond milk, but any nondairy milk should work.
- Blueberries: fresh or frozen blueberries work, and give great pops of sweetness throughout the muffins.
Tips for making vegan banana blueberry muffins
- Measure the rolled oats before blending into flour. I always list the amount of oats used BEFORE they’re blended for flour. So in this case, you’ll measure out 3 cups of whole, rolled oats, then put those 3 cups into your blender to make flour.
- Let them cool completely. Let the muffins cool for at least 15 minutes in the pan before carefully removing, then let it sit and cool completely. The muffins are pretty soft and delicate when they’re done baking, but will firm up a lot as they cool.
- Add some fun toppings. They’re great on their own, but even better fancied up with some toppings. Drizzle on some nut butter or vegan yogurt to take them to the next level.
These vegan banana blueberry muffins are chewy, dense, and satisfying, and full of juicy blueberries and sweet banana flavor. They’re also totally fruit sweetened, full of whole grains, antioxidant rich fruit, and omega-3s! Such a great healthy snack or breakfast for busy back to school days.
Xo,
Sara
Vegan Banana Blueberry Muffins
Ingredients
- 3 cups whole grain rolled oats, blended into flour
- 2 flax eggs – 2 tbsp ground flaxseed in a bowl with 6 tbsp water, set in the fridge for 20 minutes
- 1 1/2 cups super ripe, mashed banana – I used 3 large bananas to get 1 1/2 cups mashed
- 1/2 cup nondairy milk – I use unsweetened almond milk, but any nondairy milk will work
- 1/2 cup fresh or frozen blueberries
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl mix the oat flour, flax eggs, mashed banana, and nondairy milk into a thick batter.
- Fold in the blueberries, and use a 1/3 cup measure to portion out 10 muffins into a nonstick or lined muffin pan.
- Bake the muffins for 20 minutes, then let them cool in the pan for another 15 minutes before removing.
