Meet the muffins that finally made me a believer in all-whole-wheat baking. These Vegan Blueberry Banana Muffins are tender, lightly sweet, and fragrant with cinnamon. Whole wheat pastry flour keeps the crumb soft, ripe bananas add moisture, and melted coconut oil gives a delicate, bakery-style texture. Warm from the oven, with bursty berries and crackly sugar tops, they are pure morning joy.
Whole Wheat, Zero Compromise.
I used to hedge with a little all-purpose flour, then I reached for whole wheat pastry flour and never looked back. The key is simple, ripe bananas for moisture and a steady stream of melted coconut oil whisked into the wet mix so everything emulsifies. You get a plush crumb that does not taste heavy.
Blueberries were a last-minute add that turned into the signature move. They tuck into the banana batter like little jam pockets. I sprinkle the tops with coarse sugar for sparkle and a gentle crunch. One disappears warm from the pan every single time.
How I like them:
Here’s exactly how I make it.
Why You’ll Love It
- 100% whole wheat with a soft, tender crumb.
- Naturally vegan with everyday pantry ingredients.
- Coconut oil adds lightness and a delicate finish.
- Blueberry and banana flavors balance sweet and bright.
- One bowl for wet, one for dry, easy cleanup.
- Freezer friendly for grab-and-go mornings.
What You’ll Need
- Whole wheat pastry flour — Finer grind for tenderness, avoids the grainy feel of standard whole wheat.
- Baking soda + salt — Lift and balance for a well-risen muffin.
- Cinnamon — Warm spice that complements banana and blueberry.
- Flax “egg” — Ground flax mixed with water for binding, keeps the muffins vegan.
- Very ripe bananas — Spotty is best for sweetness and moisture.
- Turbinado or brown sugar — Gentle caramel notes and golden tops, a little extra for sprinkling.
- Melted coconut oil — Creates a lighter crumb and lovely aroma. Neutral oil works if needed.
- Vanilla — Rounds out the flavors.
- Blueberries — Fresh or frozen, folded in at the end so they stay whole.
How to Make Whole Wheat Blueberry Banana Muffins
You will go from whisk to warm muffins in about 40 minutes, no fuss.
1) Prep and Preheat
- Heat oven to 350°F (175°C). Grease a muffin pan or line with paper cups.
- Stir ground flax with water and let it thicken for a few minutes.
2) Mix the Wet
- Mash bananas in a large bowl until only small chunks remain.
- Whisk in sugar and the thickened flax mixture until glossy.
- Stream in melted coconut oil while whisking so it emulsifies, then add vanilla. The batter should look cohesive, not oily at the edges.
3) Combine
- In a separate bowl, whisk flour with baking soda, salt, and cinnamon.
- Add dry ingredients to wet and fold gently just until almost combined.
- Scatter in blueberries and fold once or twice more. Do not overmix.
4) Portion and Bake
- Divide batter among cups, about three-quarters full. Sprinkle tops with coarse sugar if you like.
- Bake on the center rack until domed and set, usually 22 to 25 minutes. A pick in the center should come out clean.
5) Cool and Enjoy
- Cool in the pan for 5 minutes, then move muffins to a rack.
- Eat at least one while warm. That is a house rule here.
Variations
- Lemon Poppy Seed Blueberry: Add lemon zest to the batter and a spoon of poppy seeds for citrus perfume and gentle crunch.
- Nutty Crunch: Fold in chopped toasted walnuts or pecans.
- Chocolate Chip Banana: Swap berries for dairy-free chocolate chips, skip the cinnamon if you prefer.
- Coconut Blueberry: Add shredded unsweetened coconut and a touch of coconut extract for extra island vibes.
Make-Ahead, Storage & Reheating
- Make-ahead: Mix dry ingredients in a jar and keep at room temp up to 1 month. Mash bananas and mix wet right before baking.
- Storage: Keep cooled muffins in an airtight container at room temperature for 2 days or refrigerate up to 5 days.
- Freeze: Wrap individually and freeze up to 2 months.
- Reheat: Thaw, then warm in a 325°F (165°C) oven for 6 to 8 minutes or split and toast.
What to Serve With It
- Hot coffee or cinnamon chai.
- Greek-style dairy-free yogurt with extra berries.
- Scrambled tofu or eggs for protein balance.
- A smear of almond or peanut butter for staying power.
100% Whole Wheat Blueberry Banana Muffins (Vegan)
Ingredients
For the muffins
- 2 cups whole wheat pastry flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 tbsp ground flax seed mixed with 5 tbsp water
- 3 large ripe bananas mashed
- 1/2 cup turbinado or brown sugar
- 1/2 cup melted coconut oil
- 1 tsp vanilla extract
- 1 cup blueberries fresh or frozen
Instructions
- Preheat oven to 350°F (175°C) and grease a muffin pan.
- In a medium bowl, whisk flour, baking soda, salt, and cinnamon.
- In a small bowl, combine flax seed and water. Let sit to thicken.
- In a large bowl, mash bananas until only small chunks remain. Add sugar and flax mixture, then mix well. Slowly whisk in melted coconut oil until fully incorporated. Stir in vanilla.
- Fold dry ingredients into wet until just combined. Gently fold in blueberries.
- Divide batter among 12 muffin cups, filling about 3/4 full. Sprinkle tops with extra sugar if desired.
- Bake for 22–25 minutes, or until a toothpick comes out clean. Cool 5 minutes in pan, then transfer to a wire rack. Enjoy warm!
Equipment
- Muffin pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Cooling rack
Notes
Nutrition
100% Whole Wheat Blueberry Banana Muffins FAQS
Yes, the texture will be a bit heartier. If you try it, mix gently and do not overbake.
You can replace part of the oil with extra mashed banana or applesauce. The crumb will be less tender.
Absolutely. Do not thaw. Fold them in gently and bake as directed.
That is a harmless reaction between baking soda and blueberry pigments. It is cosmetic and more common with frozen berries.
Yes. Mini muffins bake quickly, start checking around 10 minutes. A loaf takes longer, start checking around 45 to 55 minutes.
