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100% Whole Wheat Blueberry Banana Muffins (Vegan)

Soft, tender, and loaded with banana and fresh blueberries, these 100% whole wheat muffins are made light with coconut oil and flax seed. A wholesome vegan breakfast treat!
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Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Course: Baked Goods, Breakfast, Snack
Cuisine: American
Keyword: Banana, Blueberry, Vegan, Whole Wheat Muffins
Servings: 12 muffins
Calories: 220kcal

Equipment

  • Muffin pan
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Cooling rack

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

  1. Preheat oven to 350°F (175°C) and grease a muffin pan.
  2. In a medium bowl, whisk flour, baking soda, salt, and cinnamon.
  3. In a small bowl, combine flax seed and water. Let sit to thicken.
  4. 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.
  5. Fold dry ingredients into wet until just combined. Gently fold in blueberries.
  6. Divide batter among 12 muffin cups, filling about 3/4 full. Sprinkle tops with extra sugar if desired.
  7. 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!

Notes

Whole wheat pastry flour keeps these muffins light. Extra blueberries may sink—toss them in a little flour before folding in. Store at room temperature for 2 days or freeze for longer storage.

Nutrition

Calories: 220kcal | Carbohydrates: 32g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Sodium: 135mg | Potassium: 185mg | Fiber: 3g | Sugar: 14g | Vitamin A: 15IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg