• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
My Quiet Kitchen
  • Recipes
  • Newsletter
  • About
menu icon
go to homepage
  • Recipes
  • Newsletter
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Newsletter
    • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Vegan Breakfast Recipes

    Vegan Blueberry Banana Muffins (Low-Fat)

    Updated Jul 16, 2021 by Lori · THIS POST CONTAINS AFFILIATE LINKS.

    • Share!
    Jump to Recipe
    pin for Pinterest

    These healthy whole-wheat blueberry banana muffins are vegan, low-fat (1.5 grams each), oil-free, and a total breeze to make! They're moist and fluffy with a flavor that's like banana bread meets blueberry muffin. Scrumptious for breakfast and snacks!

    overhead of a dozen muffins on a cooling rack surrounded by fresh blueberries.

    Why We Love This Recipe

    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.

    And they're so gosh darn wholesome!

    Recently I've seen a few comments online from people looking for whole-wheat muffin recipes (also oil-free and WFPB). I'm definitely guilty of sharing a lot of oat flour recipes (like banana bread, loaded breakfast muffins, pumpkin muffins, and more) because, well, I just love baking with oat flour.

    But I also really love white whole-wheat flour, so that's what we're using today. 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.

    muffins resting on a cooling rack with a blue striped kitchen towel underneath.

    Ingredient Notes

    • Flour - as mentioned above I tested the recipe with white whole wheat flour. I haven't tried any others yet, but if you do be sure to let us know in the comments below!
    • 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.
    Three bowls with separate components of muffins: dry and wet ingredients and blueberries.

    How To Make Them

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

    1. Preheat the oven to 375 degrees 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 degree oven for about 19 minutes or until a toothpick comes out clean.

    Voila! Healthy, whole-wheat blueberry muffins.

    unbaked muffin batter in standard muffin pan.

    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, currently $25 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.
    a muffin broken in half to show inside texture.

    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:

    • Coconut Garam Masala Muffins
    • Vegan Pumpkin Muffins (Oil-Free)
    • Healthy Vegan Pistachio Muffins
    • Vegan Chocolate Muffins
    muffins lined up on a cooling rack.

    Healthy Vegan Blueberry Banana Muffins

    Author: Lori Rasmussen, My Quiet Kitchen
    These healthy, whole-grain, blueberry banana muffins are oil-free and filled with juicy blueberries. Easy to make and fantastic for breakfast!
    Servings: 12 muffins
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time: 15 mins
    Cook Time: 19 mins
    Total Time: 34 mins

    Equipment

    • standard muffin pan

    Ingredients 

    Dry ingredients:

    • 2 cups white whole wheat flour - See Notes.
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon fine sea salt

    Wet ingredients:

    • 1 cup mashed overripe banana (about 2 large bananas)
    • ½ cup maple syrup
    • ⅔ cup unsweetened non-dairy milk
    • 1 tablespoon almond butter or other nut/seed butter
    • 1 teaspoon apple cider vinegar

    Addition:

    • 1 cup blueberries, fresh or frozen, plus extra for tops of muffins - See Notes for tips.
    Prevent your screen from going dark

    Instructions
     

    • Locate a standard non-stick muffin pan. Arrange oven rack so that the muffins will be in the center of the oven. Preheat oven to 375 degrees F (190 C). 
    • In a large mixing bowl whisk together the dry ingredients. In a smaller bowl mash the bananas and make sure you have 1 cup. Add the remaining wet ingredients to the bananas and mix very well.
    • Pour wet ingredients into dry, and stir until just combined, careful not overmix. The batter will be very thick. Fold in the blueberries.
    • Divide the batter evenly among the muffin cups, only filling them about ⅔ full. If desired, lightly press 2 or 3 extra blueberries onto the top of each muffin. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
    • Allow muffins to cool in the pan for 10 minutes, then transfer to a cooling rack.

    Notes

    Tip for Measuring Flour
    If you own a kitchen scale, just tap on "Metric" in the recipe above to see the gram weight.
    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.
    Blueberries
    If using frozen berries, thaw first and drain away excess juice. Then pat dry.
    And if using fresh berries, pat them dry with a towel after washing.
    Storing Muffin
    Place muffins in a lidded storage container with a paper towel inside to absorb moisture. Store in the refrigerator for up to 5 days. Can also be frozen.
     

    Estimated Nutrition (per serving)

    Calories: 145kcalCarbohydrates: 32gProtein: 4gFat: 1.5gCholesterol: 0mgSodium: 60mgFiber: 4gSugar: 12g

    Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.

    Tried the recipe?I love hearing from you! Share your feedback below!

    More Vegan Breakfast Recipes

    • 50+ Vegan Breakfast Ideas (plus tips!)
    • Cultured Tofu Yogurt
    • Vegan Breakfast Cookies
    • Healthy Oatmeal Mug Cake
    • Share!

    Reader Interactions

    Comments

      Share Feedback Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. An

      July 24, 2021 at 12:59 pm

      I love blueberry muffins! This recipe was delicious, very easy to make, and ridiculously low in fat!

      Reply

    Primary Sidebar

    Lori Rasmussen, Owner/Creator

    Hi, I'm Lori. Welcome to My Quiet Kitchen where I share easy vegan recipes with a healthier twist. Many are special diet-friendly or easily adapted. I also have a passion for veganizing classic desserts, and sometimes even those get a healthy-ish makeover.

    Learn more about me →

    Winter Favorites

    • Creamy Vegan Mushroom Stew
    • Vegan Buffalo Wings
    • EASY Instant Pot Red Lentil Curry
    • Vegan Beyond Meat Chili
    • Green Curry Tofu With Vegetables
    • Vegan Ground Beef (Gluten-Free, WFPB)
    • Vegan Cream of Mushroom Soup
    • Vegan Chicken Broth Powder & Seasoning

    Popular Recipes

    • Vegan Gluten-Free Pie Crust (Easy & Oil Free)
    • Vegan Oat Milk Ice Cream (No Coconut)
    • Tahini Salad Dressing 5 Ways
    • Oil-Free Italian Salad Dressing
    • Healthy Vegan Banana Brownies
    • Easy Vegan Stuffed Mushrooms
    • Healthy Oatmeal Mug Cake
    • Vegan Protein Cookies

    Footer

    ↑ back to top

    About

    About
    Privacy Policy
    Accessibility

    Newsletter

    Sign Up for free recipes by email!

    Contact/Follow

    Facebook
    Pinterest
    Instagram
    Contact Us

    Copyright © 2022 My Quiet Kitchen