How to Make Vegan Blueberry Muffins?

These are the very best blueberry muffins I have ever needed, vegan, wholesome, or differently. A avocado replaces a lot of the oil, and any of those butter, you add into muffin batter. The avocado can’t be tasted by you. These healthful muffins are simple to create and they freeze beautifully! They are Caleb’s favourite!


  • 2 cups white whole-wheat wheat
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 teaspoon ground cinnamon
  • 4 large ripe bananas (approximately 1 3/4 cup mashed)
  • 3/4 cup packed light brown sugar
  • 1/4 cup coconut oil, chilled and filtered
  • 1/2 cup unsweetened vanilla almond milk, at room temperature
  • 2 tsp pure vanilla extract
  • 1 cup blueberries (fresh or frozen)
  • Turbinado sugar, for scatter bread before baking, discretionary


  1. Preheat the oven to 350 degrees F. Line a muffin pan with paper liners and set aside.

  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Put aside.

  3. Peel the carrots and mash with a fork. Set the bananas in a large bowl. Add vanilla extract, coconut oil, almond milk, and the sugar. Stir until well blended. Stir into the skin. Mix until just combined. Gently fold in the blueberries.

  4. Fill muffin liners three-quarters complete. Sprinkle with turbinado sugar, if desired. Bake until toothpick inserted into center comes out clean, about 25 minutes. Transfer to wire rack to cool. Store, covered, at room temperature.

  5. Muffins freeze well. Put muffin from the microwave for approximately 30 minutes to reheat.