Wole Grain Vegan Banana Blueberry Muffins

What a day to be alive! It’s like my beloved Vegan Banana Bread and Blueberry Almond Flour Muffins had a baby. Or a cousin? I had so many of you asking if that luscious loaf could be made into blueberry muffins so I tried it for myself and HOLD THE PHONE. Could anything be so perfect? You don’t have to add blueberries but honestly when is adding blueberries not a marvelous idea? We’re talkin’ heavenly lightly sweetened banana flavor scented with cinnamon and studded with juicy blueberries for a muffin experience that is like none other. Smells better than any candle, that’s for sure.

Ingredients

Let’s get right down to the ingredients in these here gorgeous muffins.

Whole wheat pastry flour: because it’s so fluffy! You could also use all purpose flour or a 1:1 gluten-free all purpose flour, if you fancy. Pure maple syrup: I love sweetening muffins with maple syrup. Amazing flavor! Baking soda: for a nice rise. Cinnamon: who doesn’t love a dash of cinnamon in their banana muffs? Fine sea salt: to round out and balance the flavor. I like sea salt better than iodized table salt for improved flavor, but regular salt will work, too. Bananas: banana flavor coming in strong! Make sure they’re super ripe for the best tasting muffins. Non-dairy milk: I used unsweetened vanilla almond milk, but any non-dairy milk works. We’re combining it with apple cider vinegar to make vegan buttermilk. Oil: I used avocado oil for neutral flavor, but melted coconut will work as well. Blueberries: You can use fresh or frozen. If using frozen, you can toss in a couple tablespoons of flour so they don’t sink to the bottom.

Can I use a different flour?

The question of the century! Whole wheat pastry flour is my go-to for light and fluffy baked goods that still pack that fiber and antioxidant punch from whole grains. You could certainly use all purpose flour and up the sweetener for more of a cupcake vibe. I haven’t tried this muffin recipe with gluten-free flour and they will likely be denser, but I’d recommend. Do NOT sub coconut or almond flour here! They are not 1 to 1 subs and the recipe won’t turn out. I know from experience! If you want a gluten-free muffin, I’d suggest trying these with 1 to 1 all purpose gluten free baking flour that has built in leavening agents and xanthan gum to combat the denseness.

Helpful tools

This sturdy USA made muffin tin is my favorite. There won’t be a crumb left behind! This one is fab if you want a lid for transporting. These silicone baking cups are a LIFE SAVOR. They make clean up a breeze. These cooling racks are a must! Muffin scoop! For perfect portioning, every time. Genius two-sided measuring spoons that stay together in the drawer and take up less space.

How to Store and Freeze

Store muffins in a tightly covered container at room temperature for up to two days, or in the refrigerator for up to five days. Freeze muffins for up to 3 months. I recommend freezing them on a lined baking sheet or plate and then once frozen, pop them into a freezer baggie. To reheat, microwave straight from he freezer until warm and enjoy!