Vegan Banana Blueberry Muffins

Another day, another ripe banana recipe to share with you, and use all your overripe bananas sitting on your kitchen counter! Bananas are great for baking low-sugar muffins or bread. Plus, they are a great way to skip eggs in baking and make easy and delicious egg-free muffins. I love making healthy vegan muffins with bananas, like my 3-Ingredient Banana Muffins, Oat Flour Banana Muffins, or Pumpkin Banana Muffins. This recipe is in the same category: easy, simple, healthy, and full of banana sweetness! So, here I am sharing an amazing combo of flavors a banana blueberry oatmeal muffin recipe to start the day with:

Fiber Protein – oat is an excellent source of plant-based proteins. Nutrients No refined sugar

Ingredients and Substitutions

All you need are a bunch of simple, wholesome ingredients and barely 15 minutes to whip the batter.

Banana – Ripe or yellow bananas are the best because they add a natural extra boost of sweetness. Unsweetened Almond Milk or any plant-based milk you like, including soy milk, oat milk, and coconut milk. Melted Coconut Oil or light olive oil is the healthiest option, but you can also use vegetable oil like canola oil if you prefer. Vanilla Extract – for flavor. Lemon Juice – fresh or bottled or apple cider vinegar. All-Purpose Wheat Flour or a gluten-free all-purpose flour blend for gluten-free blueberry muffins. Old-Fashioned Rolled Oats or quick oats, but I prefer the coarse texture of old-fashioned oats in these banana blueberry oat muffins. Baking Powder and Baking Soda – for a fluffy texture. Ground Cinnamon – For fall flavors. Coconut Sugar or any other granulated sugar you like, including regular white sugar or erythritol for a sugar-free banana blueberry muffin recipe. Fresh Blueberries taste the best, but frozen blueberries work as well.

A breakfast muffin is even better with some fancy additions. I recommend making this batch with an extra 1/3 cup to 1/2 cup of some of the following. You can reduce the blueberries to 3/4 cup if you add any of the below.

Unsweetened Shredded Coconut White Chocolate Chips – there are plenty of vegan brands on the market using rice milk or oat milk. Dark Chocolate Chips Chopped Walnuts Chopped Almonds

How To Make Banana Blueberry Oatmeal Muffins

These are probably the easiest banana muffins you will ever make!

Storage

These Banana blueberry oat muffins store well when refrigerated in a cake box for between 4 to 5 days. You can also freeze the muffins in an airtight container and thaw them individually at room temperature the day before eating.

Allergy Swaps

Below I listed some swap ideas if you have a food allergy and want to change this blueberry muffin recipe:

Gluten-Free – Replace the white flour with all-purpose gluten-free flour that contains gum. Also, make sure you use gluten-free certified rolled oats or swap for quinoa flakes. Nut Allergy – Replace the almond milk with coconut milk or soy milk. Sugar-Free – Use erythritol to replace coconut sugar or brown erythritol. Coconut-Free – You can use light olive oil or canola oil in the replacement of coconut oil. Coconut sugar can be substituted by a granulated sweetener of choice like sugar, or brown sugar but don’t use maple syrup in this recipe, or the muffin gets dense and gummy.