I love making these Vegan Blueberry Banana Muffins because they’re so easy to whip up in just one bowl with only a few simple ingredients! 🫐🍌They’re tender, light, fluffy, and 100% egg and dairy-free—perfect for breakfast, a snack, or dessert. I like to save a few blueberries to sprinkle on top right before baking for that extra burst of juicy goodness! ✨Don’t forget to save this recipe✨ Ingredients 1 ½ cups of mashed ripe bananas (about 3 medium bananas) ¼ cup of granulated sugar ⅓ cup of canola or vegetable oil, plus more for greasing 1 teaspoon of baking powder 1 teaspoon of baking soda ½ teaspoon of salt 1 ½ cups of whole wheat or all-purpose flour 1 cup of fresh or frozen blueberries How To Make: Preheat the oven to 375 degrees, and lightly grease a muffin tin. Place the mashed bananas in a large bowl. Add the sugar, oil, baking powder, baking soda, salt, and flour, and gently mix together until well combined. Fold the blueberries into the batter. Spoon the batter into the muffin tin, filling each cup to the top. Bake for 25 minutes or until the muffins are golden brown.
#muffins #dairyfree #eggfree #muffinrecipe #blueberries #banana #bananrecipes #plantbased #budgetfriendly @Patagonia @Great Jones @Cuisinart