Introduction
You get the perfect, tender crumb and sweet berry burst in every bite of these vegan banana blueberry muffins. They are incredibly easy to mix up in one bowl, making your morning routine or afternoon snack a breeze. The natural sweetness from ripe bananas and maple syrup means you can feel good about enjoying them any time of day.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
Ingredients
- 1/2 cup mashed ripe banana (about 2 small bananas)
- 3/4 cup unsweetened plain non-dairy milk
- 1/2 cup organic cane sugar
- 1/4 cup 100% pure maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon pure vanilla powder (use half this amount if you prefer less rich vanilla flavor)
- 2 cups white whole wheat flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, whisk together the mashed banana, non-dairy milk, cane sugar, maple syrup, apple cider vinegar, and vanilla powder (use half this amount if you prefer less rich vanilla flavor) until smooth.
- Gently fold in the fresh blueberries until they are evenly distributed throughout the batter.
- Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Lemon Zest: Add the zest of one lemon to the wet ingredients for a bright, citrusy twist that pairs beautifully with the blueberries.
- Crumb Topping: Before baking, sprinkle the tops with a mix of 2 tablespoons cane sugar, 2 tablespoons flour, and a pinch of cinnamon rubbed together with 1 tablespoon of solid coconut oil.
- Mini Muffins: For a bite-sized treat, bake the batter in a mini muffin tin for 10-12 minutes.
- Frozen Berries: Use frozen blueberries without thawing; toss them in a tablespoon of the measured flour before folding in to prevent them from bleeding too much.
Tips for Success
- Banana Ripeness: Use bananas with lots of brown spots for maximum natural sweetness and the best moisture.
- Don’t Overmix: Mix the batter until the flour is just incorporated. A few lumps are fine. Overmixing leads to dense, tough muffins.
- Flour Measuring: For accuracy, spoon the flour into your measuring cup and level it off with a knife instead of scooping directly from the bag.
- Pan Prep: If not using liners, ensure the muffin cups are well-greased to prevent sticking.
Storage & Reheating
Store completely cooled muffins in an airtight container at room temperature for 2 days, in the refrigerator for up to 5 days, or freeze for up to 3 months. To reheat, warm in a microwave for 15-20 seconds or in a 350°F oven for 5-10 minutes until warmed through.
FAQ
Can I use all-purpose flour instead of white whole wheat?
Yes, you can use an equal amount of all-purpose flour for a slightly lighter texture.
My blueberries sank to the bottom. How can I prevent this?
Tossing the blueberries in a light coating of flour (taken from the measured 2 cups) before folding them in helps suspend them in the batter.
Can I use frozen blueberries?
Yes, use them frozen and straight from the freezer. Toss them in flour as mentioned above to minimize color bleed.
What can I substitute for the apple cider vinegar?
White vinegar or fresh lemon juice will work as a direct 1:1 substitute to react with the baking powder.
Why didn’t my muffins rise well?
Your baking powder may be old. Check its expiration date. Also, ensure your oven is fully preheated before baking.
Can I make this batter the night before?
It’s not recommended, as the baking powder will begin to react and lose potency, resulting in denser muffins. It’s best to bake immediately after mixing.