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!
Servings: 12 muffins
Calories: 220kcal
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
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