Vegan Banana Blueberry Muffins

Estos Vegan Banana Blueberry Muffins are fluffy, healthy banana muffins filled with juicy blueberries and ideal for a healthy on-the-go breakfast. Bonus, these healthy blueberry banana muffins are also egg-free, refined sugar-free, and dairy-free.

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Otro día, otro receta de plátano maduro to share with you, and use all your overripe bananas sitting on your kitchen counter! Bananas are great for baking low-sugar muffins or bread. Plus, they are a great way to skip eggs in baking and make easy and delicious egg-free muffins.

I love making healthy vegan muffins with bananas, like my Magdalenas de plátano de 3 ingredientes, Magdalenas de plátano y harina de avena o Muffins De Calabaza Y Plátano. This recipe is in the same category: easy, simple, healthy, and full of banana sweetness!

So, here I am sharing an amazing combo of flavors a banana blueberry oatmeal muffin recipe to start the day with:

• Fibra
• Proteínas – oat is an excellent source of proteínas a base de plantas.
• Nutrientes
• Sin azucar refinado

Vegan Banana Blueberry Muffins

These Vegan Banana Blueberry Muffins are the best way to start the day with nourishing and healthy breakfast.

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Tiempo de preparación: 15 minutos minutos

Tiempo de cocción: 25 minutos minutos

Tiempo Total: 40 minutos minutos

Curso: Desayuno

Tipo de cocina: American

Porciones: 12 muffins

Calorías: 158.6 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

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Ingredientes

Habitual de Estados Unidos – Métrico

• ▢ 1-⅓ taza de Plátanos maduros machacados - aproximadamente 3 plátanos medianos
• ▢ 2 cucharaditas de Jugo de limon - o vinagre de sidra de manzana
• ▢ ¼ taza de Leche de almendras sin azúcar - o cualquier leche de origen vegetal
• ▢ ⅓ taza de Aceite de coco derretido - o cualquier aceite vegetal
• ▢ 2 cucharaditas de Extracto de vainilla
• ▢ ⅓ taza de Azúcar de coco - o cualquier edulcorante granulado
• ▢ 1 ¼ taza de Harina para todo uso - notas 1
• ▢ ¾ taza de Copos de avena tradicionales - o avena instantánea
• ▢ ½ cucharadita de Salt
• ▢ 1 cucharadita de Levadura en polvo
• ▢ 1 cucharadita de Bicarbonato de sodio
• ▢ 1 cucharadita de Canela
• ▢ 1 taza de Arándanos - fresh or frozen, no need to thaw blueberries

Instrucciones para la impresión en alta definición

• Precalienta el horno a 180 °C (350 °F). Forra un molde para 12 magdalenas con cápsulas de papel y rocía ligeramente con aceite el interior para evitar que la masa se pegue.
• Pela y machaca los plátanos y mide la cantidad exacta de plátano machacado que necesita la receta. Luego, colócalos en un tazón grande para mezclar.
• Combina el plátano machacado, el jugo de limón, la leche de almendras, el aceite de coco derretido (tibio, ¡no muy caliente!), el azúcar de coco y el extracto de vainilla. Revuelve hasta que todos los ingredientes estén bien integrados. Reserva.
• Whisk together flour, rolled oats, baking soda, baking powder, salt, and ground cinnamon in another bowl.
• Stir the dry ingredients into the wet and pour in the fresh blueberries halfway.
• Fill the muffin cases up to 3/4 their level.
• Hornee en la rejilla central del horno precalentado durante 20-25 minutos o hasta que al insertar un palillo en el centro de los muffins, este salga limpio.
• Cool in the pan for 5 minutes, then release and cool down on a wire rack

Notas

Nota 1: You can replace all-purpose flour with white whole wheat flour or spelt flour. For a gluten-free version, use my Guía de conversión a una dieta sin gluten. However, this recipe won’t work with almond flour or coconut flour.

Almacenaje: Store in a cake box in the fridge for up to 5 days or freeze and thaw the day before eating.

Modo horno: Yo uso el modo de convección forzada. Si tienes que usar el modo convencional, te recomiendo aumentar la temperatura en 15 °C (25 °F). El tiempo de horneado debería ser el mismo, pero podría tardar unos minutos más.

Equipos

Molde para muffins de 12 cavidades

Moldes para magdalenas

Cuenco Mezclador

Tazas y cucharas medidoras

Rejilla de Enfriamiento:

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Nutrición

Servicio: 1muffin | Calorías: 158.6kcal | Carbohidratos: 23.2g | Proteína: 2.3g | Grasa: 6.7g | Grasa saturada: 5.3g | Grasa poli-insaturada: 0.3g | Grasa monosaturada: 0.5g | Sodio: 239.8mg | Potasio: 104.1mg | Fibra: 1.7g | Azúcar: 6.4g | Vitamina A: 17.9IU | Vitamina C: 3mg | Calcio: 33.8mg | Hierro: 1mg | Magnesio: 15.4mg | Fósforo 47.5mg | Zinc: 0.3mg

Ingredientes y sustituciones

All you need are a bunch of simple, wholesome ingredients and barely 15 minutes to whip the batter.

• Banana - Ripe or yellow bananas are the best because they add a natural extra boost of sweetness.
• Leche de almendras sin azúcar or any plant-based milk you like, including soy milk, oat milk, and coconut milk.
• Aceite de coco derretido or light olive oil is the healthiest option, but you can also use vegetable oil like canola oil if you prefer.
• Extracto de vainilla – por el sabor.
• Jugo de limon – fresh or bottled or apple cider vinegar.
• All-Purpose Wheat Flour – Para una versión sin gluten, utilice mi Guía de conversión a una dieta sin gluten.
• Copos de avena tradicionales or quick oats, but I prefer the coarse texture of old-fashioned oats in these banana blueberry oat muffins.
• Levadura en polvo y Bicarbonato de sodio – para una textura esponjosa.
• Canela molida – For fall flavors.
• Azúcar de coco or any other granulated sugar you like, including regular white sugar or erythritol for a sugar-free banana blueberry muffin recipe.
• Arándanos frescos taste the best, but frozen blueberries work as well.

A breakfast muffin is even better with some fancy additions. I recommend making this batch with an extra 1/3 cup to 1/2 cup of some of the following. You can reduce the blueberries to 3/4 cup if you add any of the below.

• Coco rallado sin azúcar
• Chips de chocolate blanco – there are plenty of vegan brands on the market using rice milk or oat milk.
• Chips de chocolate amargo  
• Nueces picadas
• Almendras picadas

How To Make Banana Blueberry Oatmeal Muffins

These are probably the easiest banana muffins you will ever make!

1. First, peel and mash the bananas and make sure you measure exactly the amount of mashed bananas required by the recipe. This is an egg-free banana blueberry muffin recipe, and therefore, adding too much banana makes the muffins dense and packed. So, measure the amount of mashed banana in your measuring cups or kitchen scale first.

2. Then, add almond milk, coconut sugar, melted coconut oil, vanilla extract, and lemon juice to a large mixing bowl. Stir to combine and set it aside.
3. In another bowl, whisk all the dry ingredients: flour, old-fashioned oats, cinnamon, salt, baking powder, and baking soda.

4. Finally, pour the dry ingredients into the wet ingredients and stir to combine.
5. Just before the muffin batter comes together, pour in the fresh blueberries and keep stirring to incorporate.

6. Now, line 12 muffin paper cases into a 12-hole muffin tin and lightly spray some oil on the cases to prevent the muffin batter from sticking to the paper.
7. Fill each muffin case with about 1/3 cup of the healthy banana blueberry muffin batter.

8. Place the muffin pan in the center rack of the pre-heated oven at 350°F (180°C).
9. Bake the muffins for 20 to 25 minutes at 350°F (180°C) until a toothpick inserted in the center of the muffin comes out clean and dry.
10. Let the muffins cool in the pan for 5 minutes, then release them and let them cool for at least 30 minutes on a wire rack before eating.

Almacenaje

These Banana blueberry oat muffins store well when refrigerated in a cake box for between 4 a día 5. You can also freeze the muffins in an airtight container and thaw them individually at room temperature the day before eating.

Intercambios para personas con alergias

Below I listed some swap ideas if you have a food allergy and want to change this blueberry muffin recipe:

• Sin gluten – Replace the white flour with all-purpose gluten-free flour that contains gum. Also, make sure you use gluten-free certified rolled oats or swap for quinoa flakes.
• Alergia a los frutos secos – Replace the almond milk with coconut milk or soy milk.
• Sin azúcar – Use erythritol to replace coconut sugar or brown erythritol.
• Sin coco – You can use light olive oil or canola oil in the replacement of coconut oil. Coconut sugar can be substituted by a granulated sweetener of choice like sugar, or brown sugar but don’t use maple syrup in this recipe, or the muffin gets dense and gummy.

Más recetas de muffins veganos

If you enjoy vegan muffins, you’ll love the following:

Magdalenas de limón y semillas de amapola (veganas)

Magdalenas veganas de limón y arándanos

Magdalenas de arándanos sin huevo

Magdalenas de plátano sin huevo