mga ito Vegan na Saging na 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.
Iba pang araw, iba pa ripe banana recipe 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 3-Sangkap na Banana Muffins, Mga Muffin ng Saging na may Harinang Oat, O Mga Muffin na may Kalabasa na Saging. 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:
- Hibla
- Protina – oat is an excellent source of mga protina na nakabatay sa planta.
- Nutrients
- Walang pino na asukal
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Vegan na Saging na Blueberry Muffins
Ingredients
- 1 ⅓ tasa Minasa na Hinog na Saging - mga 3 katamtamang laki ng saging
- 2 kutsarita Lemon juice - o suka ng apple cider
- ¼ tasa Gatas na Almond na Walang Tamis - o anumang gatas na nakabase sa halaman
- ⅓ tasa Natunaw na Langis ng Niyog - o anumang langis ng gulay
- 2 kutsarita Vanilla Extract
- ⅓ tasa Asukal ng niyog - or any granulated sweetener
- 1 ¼ tasa Flour ng Lahat-Lyong - Tandaan 1
- ¾ tasa Lumang-Modernong Rolled Oats - o mabilis na oats
- ½ kutsarita Asin
- 1 kutsarita Paghurno Powder
- 1 kutsarita Baking soda
- 1 kutsarita kanela
- 1 tasa Blueberry - fresh or frozen, no need to thaw blueberries
tagubilin
- Preheat the oven to 350°F (180°C). Line a 12-hole muffin tin with muffin paper cases and lightly spray some oil in the case to prevent the muffin batter from sticking to it.
- Balatan at durugin ang mga saging at sukatin ang eksaktong dami ng dinurog na saging na kailangan sa recipe. Pagkatapos, ilagay ang mga ito sa isang malaking mangkok.
- Combine mashed banana, lemon juice, almond milk, melted coconut oil (lukewarm, not burning hot!), coconut sugar, and vanilla extract. Stir until everything is well combined. Set it aside.
- 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.
- Bake in the center rack of the preheated oven for 20-25 minutes or until a toothpick inserted in the center of the muffins comes out clean.
- Cool in the pan for 5 minutes, then release and cool down on a wire rack
Mga Tala
kagamitan
Pagkain
Ingredients at Substitutions
All you need are a bunch of simple, wholesome ingredients and barely 15 minutes to whip the batter.
- Saging – Ripe or yellow bananas are the best because they add a natural extra boost of sweetness.
- Gatas na Almond na Walang Tamis or any plant-based milk you like, including soy milk, oat milk, and coconut milk.
- Natunaw na Langis ng Niyog or light olive oil is the healthiest option, but you can also use vegetable oil like canola oil if you prefer.
- Vanilla Extract – para sa lasa.
- Lemon juice – fresh or bottled or apple cider vinegar.
- All-Purpose Wheat Flour – Para sa bersyong walang gluten, gamitin ang aking gabay sa pagpapalit na walang gluten.
- Lumang-Modernong Rolled Oats or quick oats, but I prefer the coarse texture of old-fashioned oats in these banana blueberry oat muffins.
- Paghurno Powder at Baking soda – para sa malambot na tekstura.
- Ground Cinnamon – For fall flavors.
- Asukal ng niyog or any other granulated sugar you like, including regular white sugar or erythritol for a sugar-free banana blueberry muffin recipe.
- Mga sariwang Blueberry 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.
- Ginutay-gutay na Niyog na Walang Tamis
- Puting Chocolate Chips – there are plenty of vegan brands on the market using rice milk or oat milk.
- Maitim na Tsokolate Chips
- Tinadtad na mga Walnut
- Tinadtad na Almonds
How To Make Banana Blueberry Oatmeal Muffins
These are probably the easiest banana muffins you will ever make!
- 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.
- 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.
- In another bowl, whisk all the dry ingredients: flour, old-fashioned oats, cinnamon, salt, baking powder, and baking soda.
- Finally, pour the dry ingredients into the wet ingredients and stir to combine.
- Just before the muffin batter comes together, pour in the fresh blueberries and keep stirring to incorporate.
- 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.
- Fill each muffin case with about 1/3 cup of the healthy banana blueberry muffin batter.
- Place the muffin pan in the center rack of the pre-heated oven at 350°F (180°C).
- 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.
- 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.
Imbakan
These Banana blueberry oat muffins store well when refrigerated in a cake box for between 4 5 sa araw. You can also freeze the muffins in an airtight container and thaw them individually at room temperature the day before eating.
Mga Pagpapalit ng Allergy
Below I listed some swap ideas if you have a food allergy and want to change this blueberry muffin recipe:
- Gluten-Free – 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.
- Allergy sa Nut – Palitan ang gatas ng almendras ng gata ng niyog o gatas ng soya.
- Walang asukal – Use erythritol to replace coconut sugar or brown erythritol.
- Walang Niyog – 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.
Mas Maraming Vegan na Recipe ng Muffin
If you enjoy vegan muffins, you’ll love the following:
I made these today and they are absolutely scrummy!
I stuck in the end of a bag of dessicated coconut as it needed using.
Thank you for another brilliant recipe x
Salamat sa pagbe-bake kasama ko rito!
Yummy and so easy! I didn’t have quite enough banana so I made up the difference in apple sauce. Extra time I make these I’ll add sliced almonds, pecans or walnuts.
Thanks for trying my recipe ! I am so glad you enjoyed these muffins.
Made these easy muffins for the long weekend and everyone loved them! No freezer required because they were gone in 2 days.
Salamat!
Mahusay na resipe
Salamat !
These are the most delicious muffins I have had in a long time!!! I replaced the applesauce with banana as your suggestion and I used mixed frozen berries. also I used chocolate almond milk. yummy!!! thank you for the amazing recipe!!!
They are so, so good! Fantastic recipe!
Made these exactly as per recipe. Delicious! So happy to have a good vegan
muffin recipe.
Can I use frozen blueberries for this recipe?
Talagang
so delicious, my go to banana blueberry muffin recipe
What an excellent recipe! I’m making them all the time now. I’ve also substituted sour cherries from our tree for the blueberries, giving a little different taste. We especially like the low amount of refined sugar.
I made these muffins and they are delicious! I wanted to add chia seends and flaxseeds is that possible and how much?
Thank you ! I wouldn’t add more than 1-2 tablespoon because it can turn the texture dry – they both have lots of fibers