Healthy Vegan Blueberry Banana Muffins

These Healthy Vegan Banana Blueberry Muffins are low-fat, oil-free, refined sugar-free, and so easy to make! They're moist and fluffy with a flavor that's like banana bread meets blueberry muffins. Delicious for breakfast and snacks!

If you're a regular reader of MQK, you may have noticed I have a bit of a fascination with oat flour.

I've got lots of oat flour recipes like banana bread, loaded breakfast muffins, oat flour pancakes, and more!

But today, I'm sharing a recipe using another type of flour I love baking with – white whole-wheat flour! This recipe actually came about after I saw a few comments online from people looking for whole-wheat muffin recipes that were also oil-free and WFPB.

So, I got to work! To keep these oil-free, I decided to use mashed banana plus a touch of almond butter to help with the texture.

In addition to providing moisture, the banana also works as a binder, eliminating the need for eggs, and as a natural sweetener, allowing us to use less sugar (or in this case, keep them refined sugar-free with maple syrup).

For more tasty ways to use white whole-wheat flour, check out my oil-free vegan chocolate cake, coconut garam masala muffins, and whole-wheat crackers.

Jump to:

• Why You'll Love These Healthy Banana Blueberry Muffins
• Ingredient Notes
• How To Make Low-Fat Blueberry Banana Muffins
• Tips for Successful Muffins
• Serving Suggestions
• FAQs
• More Oil-Free Vegan Muffins
• Recipe
• 💬 Comments

Why You'll Love These Healthy Banana Blueberry Muffins

• Irresistible Flavor & Texture: When a muffin smells and tastes like banana bread combined with blueberry muffins, what's not to love? The combination of mashed banana and maple syrup gives these muffins plenty of moisture (no oil needed) and a mild sweetness, which we really enjoy. A touch of cinnamon takes the aroma and flavor over the top.
• Wholesome: Packed with good-for-you ingredients like nut butter, bananas, blueberries, maple syrup, and whole wheat flour, these muffins are a healthier alternative to your typical bakery muffins made with butter or oil and refined sugars. Plus, they're low in fat with only 1.5 grams of fat per muffin!
• Great for Meal Prep: If you're looking for a grab-and-go breakfast, these muffins are perfect. They keep well in the fridge and can also be frozen, so make up a batch to enjoy whenever you like!

Ingredient Notes

• White Whole-Wheat Flour - in case you're not familiar with white whole-wheat, it's simply made with a different variety of wheat than regular whole-wheat flour. The "white" descriptor doesn't mean white in the usual, processed way. White whole-wheat has all of the same benefits as other whole grains but with a milder flavor than regular whole-wheat flour.
• Bananas - use fragrant, overripe bananas with a lot of dark spots. You'll need 1 cup mashed. Usually 2 very large bananas is just the right amount.
• Blueberries - fresh or frozen; if using frozen, thaw the berries, then drain and pat dry.
• Milk - any variety of unsweetened non-dairy milk you prefer is fine here. I used almond.
• Maple syrup - look for pure maple syrup; from golden to dark amber, any variety will work well.
• Nut butter - just 1 tablespoon of nut or seed butter gives these muffins a touch more moisture and improves the texture. I used raw almond butter, but any type of nut or seed butter you want to use is fine.

How To Make Low-Fat Blueberry Banana Muffins

Similar to most muffin recipes, these are VERY easy. Check it out....

1. Preheat the oven to 375°F, and locate a standard-size non-stick muffin pan.
2. Whisk together the dry ingredients in a mixing bowl.
3. In a smaller bowl, mash the bananas. Add the other wet ingredients and mix well.
4. Pour wet into dry, and stir just until there are no more pockets of dry flour. Careful not to overmix. Fold in the blueberries.
5. Using a standard muffin pan, fill the cups about ⅔ to ¾ full. Bake in a preheated 375°F oven for about 19 minutes or until a toothpick comes out clean.

Voila! Healthy, whole-wheat blueberry muffins.

Tips for Successful Muffins

Accurately measure flour. If you don't already own a kitchen scale, I really can't recommend it highly enough! There are a lot of inexpensive options available, and it makes baking so much easier and more successful. 

I use this scale by Escali, which you can get in different colors on Amazon.

But if you don't have a scale, whisk the flour first before spooning it into the measuring cup. Then use a knife to level off the excess. Once you get used to measuring flour this way, it's relatively reliable (just not quite as accurate as using a scale).

Always fully preheat the oven, and don't open the oven door within the first 10 to 15 minutes of baking.

Make sure your baking powder and baking soda are still active. Old baking powder and soda can lose their leavening ability, but testing them is very easy. Here's how to do it:

• Heat ½ cup of water, and add ¼ teaspoon baking powder. If it fizzes it's still good.
• To test baking soda, add ½ teaspoon vinegar to the water, then add ¼ teaspoon baking soda and check for bubbles.

FAQs

I hope you enjoy these whole-wheat blueberry banana muffins! If you try the recipe be sure to comment below and leave a star rating to let everyone know how they turned out.

More Oil-Free Vegan Muffins

Recipe