Think of vegan banana bread but in a form of muffins. Sounds cool, right? These banana bread muffins have everything the classic bread has to offer, plus the blueberries. It is soft and airy, but moist at the same time.
I am a big fan of everything baked. Cakes, pies, muffins, banana bread – name it all. However, I like to keep things fuss-free, so spending hours in the kitchen and using every single bowl I own is not really my thing. Luckily this simple and easy recipe requires just one bowl and little to no time.
Muffins also are a great addition to your meal prep routine. Whether it is breakfast or a quick snack you need, vegan banana bread muffins are the hero that saves a day. Bursting with flavor yet not too sweet, so there is always room for one more. Because well, good things must be consumed in pairs. Or at least it is a thing I like to keep telling myself.
Alright, enough talking! Grab a recipe from a card below.
Banana bread blueberry muffins
- Muffin tin
- 2 medium bananas (approx. 1 cup)
- 330 g white spelt flour (2 1/4 cup)
- 1/3 cup olive oil
- 1 cup almond milk
- 2 chia eggs (2 tbsp chia seeds + 6 tbsp water)
- 130 g unrefined cane sugar (1/2 cup)
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 2 tsp baking powder
- 1/2 cup blueberry (frozen or fresh)
- Preheat oven up to 175 degrees of Celcius with a fan function. (Upper and lower heat)
- Add banana to the bowl and mash with a fork.
- Make chia eggs by mixing chia seeds with water and let it sit for a few minutes.
- Add all other wet ingredients and mix it.
- Fold in all dry ingredients and mix slighty to combine together. Don't overmix.
- Line muffin tin with paper muffins liners.
- Add 2 tbsp of batter into each and put in some blueberries (3-4 berry into each).
- Finish with the remaining batter fo fill 2/3 of each muffin liners and top with more blueberries.
- Put the muffin tin inside of the oven and bake for 25-30 minutes.
- The muffins should be light golden and toothpick should come clean.