clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Close up of a batch of whole wheat blueberry banana muffins on a cooling rack.

100% Whole Wheat Blueberry Banana Muffins (Vegan)

  • Author: Raquel Smith
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x


A muffin so good you’ll never believe it’s 100% whole wheat – and vegan! A generous amount of coconut oil gives these muffins a light and airy texture, and enhances the flavor of the bananas. These are perfect to get your morning going, or keep you full throughout the day.




  1. Preheat oven to 350°F and grease a muffin pan.
  2. Combine the flour, baking soda, salt, and cinnamon in a medium bowl.
  3. Combine the flax and water in a small bowl and set aside for about 10 minutes, to make a flax egg.
  4. Peel the bananas and place in a large bowl. Mash them up with a fork until only small chunks remain. Add the sugar and flax egg, and mix well. Add the coconut oil in a constant stream while whisking vigorously – when finished, you don’t want to see a clear film of oil on the edges. If you do, keep stirring!
  5. Stir the dry ingredients into the wet until almost incorporated. Add the blueberries and gently fold in.
  6. Divide the batter between 12 muffin cups, filling to just about 3/4 full. Sprinkle the tops with more turbinado sugar, or another coarse-grain sugar.
  7. Bake for 22-25 minutes, until a pick inserted into the middle comes out clean. Let cool in the pan for 5 minutes, then carefully remove to a cooling rack.
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Baked Goods

Keywords: Muffins, Whole Wheat, Blueberry, banana, vegan, cinnamon