Blueberry Banana Muffins Recipe | Yummly
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Blueberry Banana Muffins

LIVE, LEARN, LOVE, EAT(18)
Sue: "Moist and delicious. Always happy to find vegan o…" Read More
10Ingredients
30Minutes
130Calories
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Blueberry Banana Muffins

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Ingredients

US|METRIC
20 SERVINGS
  • 3 bananas (medium overripe)
  • 2/3 cup pure maple syrup
  • 1/3 cup sunflower oil
  • 1/2 cup unsweetened almond milk (or other non-dairy milk)
  • 1 tsp. vanilla extract
  • 2 1/3 cups whole wheat flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. fine sea salt
  • 2 cups frozen blueberries (or fresh)
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    NutritionView More

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    130Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories130Calories from Fat35
    % DAILY VALUE
    Total Fat4g6%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol
    Sodium115mg5%
    Potassium160mg5%
    Protein2g4%
    Calories from Fat35
    % DAILY VALUE
    Total Carbohydrate24g8%
    Dietary Fiber3g12%
    Sugars10g20%
    Vitamin A0%
    Vitamin C6%
    Calcium4%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(18)

    Reviewer Profile Image
    Sue 6 months ago
    Moist and delicious. Always happy to find vegan options for my grandson with egg and dairy allergies. Subbed plant based butter for oil because that was what I had on hand.
    Reviewer Profile Image
    Judy Armstrong 7 months ago
    Yummy and sweet enough! I subbed refined coconut oil for the safflower oil. I forgot the salt. (oh well). Excellent flavor and nice and moist. Made 12 muffins with the batter. Even non-vegan hubby liked them. Serve warm with vegan butter.
    Reviewer Profile Image
    Elle 10 months ago
    A little bland, unfortunately, without any added spice! Hoping it gains flavor as it sits.
    Reviewer Profile Image
    Brim 10 months ago
    Great recipe. Very versatile and forgiving. Kids loved it.
    Reviewer Profile Image
    I made these muffins with homemade chocolate, wild blueberries and cherries. All three versions turned out great. I put agave syrup instead of maple syrup and just 1/3 cup of it and it was sweet just as it should be (at least for my taste). I totally recommend this receipe!
    Reviewer Profile Image
    Biarlin E. a year ago
    They smell and taste amazing !
    Reviewer Profile Image
    Geraldine Johnson 2 years ago
    Delicious I add vegan chocolate chunks and they are very delicious
    Reviewer Profile Image
    Greg Lovell 2 years ago
    These turned out great, I love the texture. Used whole wheat pastry flour and swapped in 1 c. buckwheat flour (also experimenting w swapping in some chickpea flour and almond flour). Used 50/50 maple syrup and keto maple flavored syrup from monk fruit. Stir liquids and dry goods together w wooden spoon so as not to over mix. Add 1-2 tbsp cocoa powder, chopped walnuts, and 1-2 tbsp chia/flax/hemp seed. *Need to do the toothpick test after a good 25 min cooking at 350, especially since I added extras and made the muffins bigger.
    Reviewer Profile Image
    Ania 2 years ago
    Very good, so soft, not too sweet so perfect for breakfast
    Reviewer Profile Image
    G B. 2 years ago
    Loved this recipe. I used coconut oil instead of sunflower, 50/50 regular whole wheat and whole wheat pastry flour, just over 1/3 cup of maple syrup based on another reviewer’s suggestion and it was perfect. Needed to bake for add’l 10 mins and only got 12 muffins not 20 :-). Will def mane again!
    Reviewer Profile Image
    Julia Tinoco 2 years ago
    Amazing recipe! Easy and super yummy!
    Reviewer Profile Image
    julez garcia 2 years ago
    i love these and the whole family did as well! :)
    Reviewer Profile Image
    Lisa DK 2 years ago
    Amazing! I changed the sunflower oil to coconut oil. Will be making it again very soon!
    Reviewer Profile Image
    Zane Medne 2 years ago
    Amazing!!!! Definitely will make them again. Perfect moist and sweetness.
    Reviewer Profile Image
    Kristen 4 years ago
    Made a few substitutions using what I had on hand. Regular flour, regular milk, and Bertolli brand light tasting olive oil. Filled 12 muffin cups to the top so I baked them a bit longer than recommended (about 27 minutes). They came out great! My husband and I loved them. I will be making these again!
    Reviewer Profile Image
    very yummy, I doubled the blueberries and it was even better
    Reviewer Profile Image
    Pasha Chan 5 years ago
    Amazing🖤🌿 It was very tasty 🤤 I'm really glad I can eat sweets and lose weight)))
    Reviewer Profile Image
    Crystal L. 5 years ago
    I added coconut shreds to the top of mine, it was delicious!

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