Mini Blueberry Muffins

Name: Mini Blueberry Muffins
Prep time: 10 min
Cook time: 17 min
Total time: 36 min
Ingredients: ¾ cup mashed ripe banana ((mash the banana and then measure it)); ½ cup pure maple syrup; 4 tablespoons melted coconut oil; 1 tablespoon cashew butter; ½ teaspoon vanilla extract; 1 ½ cup old fashioned rolled oats ((processed into flour-or 1 1/2 cups oat flour)); ⅔ cup old fashioned rolled oats ((left whole)); 1 teaspoon baking powder; ½ teaspoon cinnamon; ½ cup frozen mini blueberries

Jump to Recipe Jump to Video Print Recipe

These Mini Blueberry Muffins are the perfect bite-sized treat! Packed with sweet juicy blueberries and free from gluten and refined sugar, these vegan muffins are a delightful guilt-free indulgence you can enjoy any time of day!

Mini blueberry muffins displayed on a wire rack.

Jump to:

Why You Will Love This Recipe
Ingredients
Variations
How to Make Mini Blueberry Muffins
Expert Tips
Recipe FAQs
More Vegan Muffin Recipes
Mini Blueberry Muffins

Why You Will Love This Recipe

Sweet, Soft and Moist: These are the best moist blueberry muffins; you get the taste of juicy wild blueberries in every bite and the natural sweetness from the ripe bananas. There's a hint of vanilla, pure maple syrup adds an extra sweet taste and the cashew butter adds creaminess to these amazing blueberry muffins.
Simple Recipe: This homemade blueberry muffins easy recipe has 10 ingredients, that you combine together in one bowl, fold in the frozen blueberries and scoop about 24 blueberry mini muffins into the wells of a greased muffin pan. Everyone is definitely going to want this blueberry muffins simple homemade recipe from you!
Great for Meal Prep: These are the best Mini Blueberry Muffins that are eaten very quickly at my house; I generally double this recipe, it gives me extra bite sized mini muffins that I can freeze and grab at anytime. These muffins will be good for 3 months in the freezer, be sure to use an airtight container.
Vegan & Gluten-Free: Delicious, these are the best gluten free blueberry muffins with perfect flavors and a great texture. These blueberry and banana muffins also have no eggs and no dairy in them, making them perfect for those with food allergies or sensitivities.

If you love blueberries, be sure to check out my Blueberry Bread, Vegan Blueberry Muffins, Blueberry and Apple Crumble, Blueberry Pancakes, Blueberry Chia Breakfast, and Blueberry Elixir Smoothie next.

Or if you just love vegan muffins check out my Vegan Pumpkin Muffins, Double Chocolate Chip Muffins, Lemon Poppy Seed Muffins or my Vegan Strawberry Muffins.

Ingredients

Here's a look at the simple ingredients you need to make this mini blueberry muffin recipe. Be sure to check the recipe card for the full list and quantities you will need for each item.

Mashed Banana: Works as both an egg replacer and natural sweetener in this mini muffins recipe.
Maple Syrup: Used to sweeten the muffins.
Melted Coconut Oil: Adds fat and keeps the muffins moist.
Cashew Butter: Adds healthy fats and protein to the muffins.
Vanilla Extract: Offers a hint of vanilla flavor and helps to enhance the other flavors.
Oat Flour: Forms the foundation for the muffins in place of traditional all-purpose flour. You can purchase packaged oat flour or make your own by pulsing rolled oats in a food processor.
Old-Fashioned Rolled Oats: Used in addition to the oat flour to provide texture to the muffins.
Baking Powder: Leavening agent to help the muffins rise as they bake.
Cinnamon: Adds a hint of cinnamon flavor to the mini muffins.
Frozen Blueberries: You’ll want to use mini blueberries for best results.

Variations

Glaze or Frosting: Sometimes you’d like a little extra sweetness added to these blueberry mini muffins, feel free to add a vegan glaze or vegan frosting on top of these Mini Blueberry Muffins. If you’d like a thicker, heavier frosting, try making my delicious Vegan Cream Cheese Frosting; regardless of what you choose these muffins will taste excellent with or without a topping.
Cashew Butter: For these blueberry mini muffins feel free to swap the cashew butter with another nut butter such as almond or peanut butter. There will be a slight flavor differences with either of these options, but they will still be amazing blueberry muffins.
Nut-Free: You can easily make this mini blueberry muffins recipe as a nut-free option; by using sunflower seed butter instead.
Lemon Blueberry Mini Muffins: Mix in 1 tablespoon of lemon juice and 1 tablespoons lemon zest to add a bright lemony flavor to the muffins.

How to Make Mini Blueberry Muffins

Step 1: Preheat your oven to 375° F and grease a 24-cup mini muffin tin with non-stick cooking spray.

Step 2: Mash the bananas and place them in a mixing bowl.

Maple syrup and oil added to the mashed bananas.

Step 3: Add mashed banana, maple syrup, melted coconut oil, cashew butter, and vanilla to a large mixing bowl and whisk until well combined.

Step 4: Add oat flour, rolled oats, baking powder, and cinnamon and fold to combine.

Blueberries are added to a bowl of batter.

Step 5: Gently fold the mini blueberries into the batter.

Step 6: Scoop the batter into the wells of the greased muffin tin. Bake for 17 minutes. Allow the muffins to cool for 10 minutes before serving.

Expert Tips

Double: This easy Mini Blueberry Muffins recipe makes 24 mini muffins, it’s extremely easy to double this recipe, that’ll give you more muffins to enjoy or freeze. Best of all, you’ll have homemade muffins to grab right from your freezer, without needing to bake or clean up again.
Breakfast, Snack or Dessert: These tasty blueberry breakfast muffins are perfect anytime, grab a few for breakfast on the go, have some for an afternoon snack or a dessert with a glass of homemade oat milk or almond milk with it.
Oats: Do not use quick oats or instant oats in this blueberry muffins vegan recipe. What I used was organic old fashioned rolled oats that were certified gluten free to avoid the risk of cross-contamination.
Make Your Own Oat Flour: If you don’t want to use store-bought oat flour or can’t find it, it’s super easy to make your own. Simply place the rolled oats in a food processor or blender and pulse or blend until the oats turn into a fine powder.
Use Refined Coconut Oil: To keep this mini blueberry muffin recipe from having a coconut flavor, you’ll want to avoid using unrefined coconut oil and stick to refined coconut oil instead.
Storing: Store this blueberry muffin recipe in an airtight container at room temperature for 2-3 days. You can also freeze them for up to 3 months in an airtight freezer container.
Skip the Muffin Liners: Simply spray or grease your muffin tin and scoop the batter directly into each well. Avoid using liners because the muffins will stick to them.

Recipe FAQs

How do I know if my bananas are ripe enough?

Not only are ripe bananas easier to mash, they’re also sweeter! The bananas should be yellow with some brown specks or spots. If they’re not ripe enough, you can mash them the night before and refrigerate them overnight, which will allow them to ferment and produce more sugar.

How do I measure my bananas?

To get the proper measurement, you’ll want to mash your bananas first and then scoop the mashed banana into a measuring cup and level it off.

How do I know when the muffins are done?

The muffins are done when a toothpick inserted in the center of one comes out with just crumbs and no batter on it.

Why are my muffins dry?

This can be the result of too much flour or not enough fat. Be sure to properly measure the oats and oat flour, coconut oil, and cashew butter.

How do you know when mini blueberry muffins are done?

Once the top looks slightly golden on mini muffins or when you insert a toothpick into the center and it comes out clean.

Should you let the muffin batter rest?

Sometimes you will get more rise from a muffin if you are using baking powder and you let the batter rest because baking powder is double acting, first when it comes into contact with liquid and second when it gets hot aka: baked. For these vegan mini blueberry muffins though it is not necessary.