These blackberry banana muffins make for a healthy breakfast or snack recipe that your whole family will love. They are easy to make, full of sweet banana flavor and bursting with juicy and tangy blackberries. 100% vegan, egg-free and dairy-free.
These easy blackberry banana muffins are super simple and so delicious! They are moist, fluffy and just perfectly sweet even without much added sugar, thanks to the mashed bananas. They burst with juicy blackberries that add a tart fruity flavor, which balances out the banana taste.
And just like these blueberry banana oatmeal muffins and these vegan banana chia muffins, they make for an amazing breakfast muffin or mid-morning snack! Just make a batch ahead of a busy work week for quick, healthy and filling bites to make your morning easier.
Let me know if you give them a try! ❤️
Looking for more vegan blackberry recipes? Check out this homemade dairy-free blackberry ice cream recipe and this blackberry pie!
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❤️ Why you will love this recipe
- Easy and quick recipe using simple ingredients
- Nourishing muffin recipe perfect for nutritious breakfasts, snacks and light desserts
- Banana naturally brings more sweetness and keep the muffins moist for longer
- Great for toddlers and kids, and adult-approved!
- Vegan, egg-free and dairy-free
🗒 Ingredient notes (+ substitutions)
- Flour: I recommend using all-purpose white flour (not bread flour) for a fluffy, tender and light texture. I used the white flour from King Arthur.
- Sugar: I like baking with cane sugar, but you can use regular granulated white sugar as well.
- Coconut oil: melt it first before using or swap it for canola oil (or other neutral-tasting vegetable oil). I prefer using refined coconut oil to avoid a coconut-y flavor.
- Apple cider vinegar: once mixed in the milk, it creates a texture and flavored similar to buttermilk. You can swap for lemon juice.
- Bananas: the riper the better! Overripe bananas with dark spots are softer and sweeter, giving the muffins more natural sweetness and a moist texture. You will need 250g or 1 cup of mashed bananas, which is about 3-4 bananas.
- Milk: to make these muffins dairy-free I used oat milk, but you can use any milk that you like, such as almond milk or soy milk.
- Blackberries: juicy and super sweet fresh blackberries are best for this recipe, making them the perfect treat in the summer (although off-season berries are fine too). You can also use raspberries or blueberries.
⭐️ Full list of ingredients (+ quantities) down below in the recipe card!
📝 Variations
- Nuts: add a handful of walnuts for a nice crunch and extra omega-3 healthy fats.
- Crumb topping: you can top off the muffins with a crunchy oat crumb topping for more layers of texture. Check out these sourdough apple muffins for inspiration!
- Protein-boost: add a spoonful of chia seeds or hemp seeds to make the muffins higher in protein and more filling.
🍽 How to make blackberry banana muffins
Step 1: In a bowl, combine the dairy-free milk and apple cider vinegar and let it sit for 5-10 minutes.
Step 2: In a large bowl, combine the flour, baking powder, baking soda and salt.
Step 3: In a bowl, combine mashed banana, milk-vinegar mixture, sugar, oil and vanilla extract.
Step 4: Pour the wet mixture over the bowl with the flour.
Step 5: Stir to combine (but do not overmix) and fold in the blackberries.
Step 6: Divide between 12 muffin liners and bake at 350ºF for 20 minutes (or until a toothpick comes out clean). Let the muffins cool down for a few minutes in the pan before transferring them over a cooling rack.
⭐️ Detailed recipe (+video) down below in the recipe card!
💡 Helpful tips
- I highly recommend using a small kitchen scale to weigh the ingredients for the best result. If you don't have one, then make sure to follow the spoon and level method since a small difference in how you pack the cup with flour can have a huge impact on the texture.
- Do not overmix the batter! This can make the muffins stiff and not rise well.
- The muffin batter is sticky, so using an ice cream scoop makes the portioning process much easier!
- Do not overbake the muffins since they will finish baking once out of the oven. Mine took 20 minutes to bake, but you can check on them after 19 minutes or they can take up to 22 minutes to bake, depending on your oven.
❗️ Storage tips
Let the muffins completely cool down, then transfer them to an airtight container. Keep on the counter at room temperature for up to 2 days, or transfer to the fridge for up to 4 days. For longer storage, freeze the muffins and try eating them within 3 months. You can let them thaw at room temperature overnight before enjoying or use the microwave to speed up the process.
❓ FAQs
Yes, you can. Incorporate them in the batter while they are still frozen and let them bake for about 1-2 extra minutes to ensure the muffins are done. The extra juice from frozen berries might make them heavier and more moist, but they will still be delicious!
Yes! Use a certified 1:1 gluten-free flour such as the one from Bob's Red Mill to make them gluten-free.
🌱 More vegan muffin recipes you might like
I hope you enjoyed this vegan blackberry banana muffin recipe! If you have any questions, please leave them in the comment section below. Your feedback is so helpful!
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📖 Recipe
Banana Blackberry Muffins (Healthy Vegan Recipe)
Equipment
- Muffin pan
- Muffin liners
- Mixing bowls
- Mixing spoons and spatula
- Small kitchen scale (or measuring cups, see notes)
- Measuring spoons
Ingredients
- 100 g oat milk or any milk of choice - (100g = about ⅓ cup)
- 1 tbsp apple cider vinegar - or lemon juice
- 225 g all-purpose flour - (225 g = about 1 cup)
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 250 g mashed bananas - (250g = about 1 cup), use very ripe bananas
- 85 g cane sugar or regular sugar - (85 g = about ½ cup)
- 50 g coconut oil (melted) or neutral-taste oil of choice - (50 g = ¼ cup)
- 2 tsp vanilla extract
- 150 g fresh blackberries - or 1 packed cup
Instructions
- Preheat the oven to 350ºF and line a muffin pan with 12 muffin liners.
- In a small bowl, whisk together the milk and apple cider vinegar, then let it sit for 5-10 min. Also, mash the bananas on a large plate using a fork.
- In a large bowl, combine the flour, baking powder, baking soda, and salt. In a medium bowl, combine the mashed bananas, milk-vinegar mixture, vanilla extract, oil (melt it first if using coconut oil), and sugar. Use a large whisk or spoon to combine the wet ingredients until smooth and uniform.
- Pour the wet ingredient over the dry and stir until combined (but do not overmix). Fold in the blackberries.
- Divide the muffin batter in between the prepared muffin liners and bake for 20 minutes or until a toothpick comes out clean. Let the muffins cool down for a few minutes in the pan, then unmold and transfer over a cooling rack.
Video
Notes
- I highly recommend using a small kitchen scale to weigh the ingredients for the best result. If you don't have one, then make sure to follow the spoon and level method since a small difference in how you pack the cup with flour can have a huge impact on the texture.
- Do not overmix the batter! This can make the muffins stiff and not rise well.
- The muffin batter is sticky, so using an ice cream scoop makes the portioning process much easier!
- Do not overbake the muffins since they will finish baking once out of the oven. Mine took 20 minutes to bake, but you can check on them after 19 minutes or they can take up to 22 minutes to bake, depending on your oven.
- Storage: Let the muffins completely cool down, then transfer them to an airtight container. Keep on the counter at room temperature for up to 2 days, or transfer to the fridge for up to 4 days. For longer storage, freeze the muffins and try eating them within 3 months. You can let them thaw at room temperature overnight before enjoying or use the microwave to speed up the process.
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
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