It’s Blueberry Season and it’s time to make delicious muffins! You have to try my Moist Vegan Banana Blueberry Breakfast Muffins.
This vegan muffin recipe is definitely made with love and are a great snack and breakfast time sweet treat! These are gluten free muffins made with overripe fresh bananas, juicy blueberries, almond flour and a gluten-free flour blend.
Interested in making more enjoyable gluten free muffin recipes?
Check out my Chocolate Hazelnut Muffins and also my Gluten Free Vegan Banana Pumpkin Chocolate Chip Muffins.
Complete list of ingredients needed for these healthy blueberry banana muffins
- all purpose gluten free flour
- almond flour
- fine sea salt
- brown sugar
- baking powder
- baking soda
- overripe bananas
- unsweetened applesauce
- vegetable oil
- fresh blueberries
- lavender (optional)
- demerara sugar or turbinado sugar
How to prepare these vegan banana blueberry muffins
- Start with preheating your oven to 375 degrees.
- In a large bowl, gather and add all your dry ingredients. Gently whisk to combine.
- In a small bowl, peel and mash the bananas with a wooden spoon. Then add the remaining wet ingredients: apple sauce, oil, and the lavender to the mashed bananas. Mix it together with a whisk or the wooden spoon.
- Gently fold in the blueberries.
- Line the muffin tin and disperse the muffin batter evenly between the 12 cups. (about 1/3 cup of batter each muffin) Sprinkle the Demerara sugar on top of the muffins.
- Place in the oven and bake for 20 minutes. When the muffins are done, carefully remove the muffins and let them cool. Place them on a wire rack and let them cool to room temperature.
Can I freeze these muffins?
Yes, you sure can! Use a freezer safe sandwich bag or airtight container. Reheat them in the microwave for 30 seconds. For storing them without freezing, place them in an airtight container for 2-3 days in the refrigerator.
What bananas are best for baking?
For best results, you want to use bananas that are very ripe with brown spots. This will result in a strong banana flavor and having to use less added sugar.
When I buy the bananas that still have green on them, it takes about a week to get them where I want them for baking. And if they start to ripen too fast, I place them in the fridge until I’m ready to use so that it doesn’t attract fruit flies.
Next time you use super ripe bananas, you will have the best banana bread or muffins!
What substitutions can I use in these easy vegan blueberry muffins?
Here are some basic swaps– to substitute the vegetable oil, you can use coconut oil, olive oil or avocado oil. For the apple sauce, you can substitute with non-dairy milk. Soy milk, almond milk, coconut milk and oat milk are great to bake with. Also flax eggs can be used.
The Lavender is optional and can be omitted.
This recipe is made gluten free but if you have no issues with gluten, you can substitute with regular all purpose flour or whole-wheat flour.
You can swap the brown sugar with white or coconut sugar. Lastly, frozen blueberries can be used in replace of fresh. Thaw and drain the juices first before adding to the recipe.
What keeps muffins moist?
The best way to keep muffins or quick breads moist is to have a decent amount of wet ingredients in the recipe. Whether it be eggs, oil, the fruit itself or milk- all of these ingredients play a role with adding moisture to the muffin and/or quick bread. Also oven temperature is a big deal! I have a double oven. It’s very different from the original not so high tech oven I used before and much more powerful. I had to really play around with getting the temperatures right.
It’s important to make sure you are indeed measuring the ingredients used in a muffin recipe and also don’t over mix the batter.
How to enjoy these healthy vegan muffins
Spread your favorite jam, vegan butter or lemon curd on top. Enjoy these moist muffins as a side dish to your favorite vegan tofu scramble.
Why I created this recipe
I always ask myself what can I make that will be considered yummy toddler food. Blueberries are my one of my toddlers favorite fruits so I always try to create a great breakfast or an easy recipe that will incorporate them. His eyes get big when eats these tasty muffins and he always says, “MMMMMM!”. I’m taking that as a sign of approval!
I also like to have healthy muffins on hand. It’s great to make a big batch and freeze them to have for the month.
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Moist Vegan Banana Blueberry Breakfast Muffins
- 1 1/2 cup all purpose gluten free flour
- 1/2 cup almond flour
- 1/2 teaspoon fine sea salt
- 1/3 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 large bananas very ripe
- 8 ounces apple sauce
- 1/4 cup vegetable oil
- 1 cup fresh blueberries
- 2 teaspoons lavender optional
- 1 tablespoon demerara sugar or turbinado (optional)
- Preheat the oven to 375 degrees.
- In a large mixing bowl, gather and add all your dry ingredients. Gently whisk to combine.
- In another large mixing bowl, peel and mash the bananas. Then add the apple sauce, oil, and the lavender. Gently mix together with a whisk.
- Fold in the blueberries.
- Line the muffin pan and disperse the batter evenly between the 12 cups. (about 1/3 cup of batter each muffin)
- Sprinkle the Demerara sugar on top of the muffins.
- Place in the oven and bake for 20 minutes.
- When done, carefully remove the muffins and let them cool.
Making this? I would love to see! Tag me on Instagram @whensaltyandsweetunite and #whensaltyandsweetunite