Banana Blackberry Muffins (Healthy Vegan Recipe)

A few blackberry banana muffins piled over each other on a cooling rack.

5 from 1 vote

Banana Blackberry Muffins (Healthy Vegan Recipe)

These blackberry banana muffins make for a healthy breakfast or snack recipe that your whole family will love. They are easy to make, full of sweet banana flavor and bursting with juicy and tangy blackberries. 100% vegan, egg-free and dairy-free.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Snack

Cuisine: American

Keyword: healthy muffin recipe, vegan banana muffins, vegan muffins

Servings: muffins

Calories: 161kcal

Author: Jessica Laroche

Equipment

Muffin pan
Muffin liners
Mixing bowls
Mixing spoons and spatula
Small kitchen scale (or measuring cups, see notes)
Measuring spoons

Ingredients

100 g oat milk or any milk of choice (100g = about ⅓ cup)
1 tablespoon apple cider vinegar or lemon juice
225 g all-purpose flour (225 g = about 1 cup)
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
250 g mashed bananas (250g = about 1 cup), use very ripe bananas
85 g cane sugar or regular sugar (85 g = about ½ cup)
50 g coconut oil (melted) or neutral-taste oil of choice (50 g = ¼ cup)
2 teaspoon vanilla extract
150 g fresh blackberries or 1 packed cup

Instructions

Preheat the oven to 350ºF and line a muffin pan with 12 muffin liners.
In a small bowl, whisk together the milk and apple cider vinegar, then let it sit for 5-10 min. Also, mash the bananas on a large plate using a fork.
In a large bowl, combine the flour, baking powder, baking soda, and salt. In a medium bowl, combine the mashed bananas, milk-vinegar mixture, vanilla extract, oil (melt it first if using coconut oil), and sugar. Use a large whisk or spoon to combine the wet ingredients until smooth and uniform.
Pour the wet ingredient over the dry and stir until combined (but do not overmix). Fold in the blackberries.
Divide the muffin batter in between the prepared muffin liners and bake for 20 minutes or until a toothpick comes out clean. Let the muffins cool down for a few minutes in the pan, then unmold and transfer over a cooling rack.

Video

Notes

I highly recommend using a small kitchen scale to weigh the ingredients for the best result. If you don't have one, then make sure to follow the spoon and level method since a small difference in how you pack the cup with flour can have a huge impact on the texture.
Do not overmix the batter! This can make the muffins stiff and not rise well.
The muffin batter is sticky, so using an ice cream scoop makes the portioning process much easier!
Do not overbake the muffins since they will finish baking once out of the oven. Mine took 20 minutes to bake, but you can check on them after 19 minutes or they can take up to 22 minutes to bake, depending on your oven.
Storage: Let the muffins completely cool down, then transfer them to an airtight container. Keep on the counter at room temperature for up to 2 days, or transfer to the fridge for up to 4 days. For longer storage, freeze the muffins and try eating them within 3 months. You can let them thaw at room temperature overnight before enjoying or use the microwave to speed up the process.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition