Better Bites

My experiments in healthy eating, cooking, and living

Nearly Fat Free Vegan Banana Blueberry Muffins

Nearly Fat Free Vegan Banana Bluberry Muffins

At school, my kids have been learning how to write poetry and recently we’ve been talking about similes. Tomorrow, I’m going to read them a book called My Dog is as Smelly as Dirty Socks . I think they’ll get as much of a kick out of it as I did. Since similes have been on my mind so much, here are a few that came to me when I made (and devoured) these vegan blueberry banana muffins:

As light as a croissant

As sweet as a strawberry picked fresh in June

As fluffy as angle food cake

As satisfying as early morning homemade pancakes

In case you were questioning whether you should make these muffins, well I’m telling you yes you should (they are nearly guilt free). If you do, you will be as happy as a child with a popsicle in hand. I know, I’ve got to stop thinking in similes. Until then, enjoy the recipe!

Nearly Fat Free Vegan Banana Blueberry Muffins:

*Adapted from Somer’s recipe for oil free banana muffins, which can be found on her blog Vedged Out (I used her awesome recipe as my base and added my own spin on it)

*Makes 12 muffins


3 ripe bananas, peeled

1/2 cup of milk (I used almond milk)

1 tbsp of apple cider vinegar

1 tsp of vanilla

1/4 + 1/8 cup of sucanat (or brown sugar)

1 1/2 cups of whole wheat pastry flour

1 tsp of baking soda

1/2 tsp of salt

1 tsp of cinnamon (for the muffin batter)

3/4 cup of blueberries (frozen or fresh)

1 cup of oats (I used half rolled oats and half quick oats)

2 tbsp of maple syrup

1 tsp of coconut oil, melted

1/2 tsp of cinnamon (for muffin topping)


1- Preheat the oven to 350 degrees. I followed Somer’s recipe advice and blended all of my wet ingredients (and the sugar), which included the bananas, milk, apple cider vinegar, vanilla, and sugar. This was very fast and had such an easy clean up. I think I will be doing this again with other banana recipes!

2- Mix the dry ingredients separately and whisk them together to ensure that they are well combined. Add the wet ingredients to the dry and gently mix them with a spatula. When they are combined, fold in the blueberries.

3- Grease the muffin tins and fill each cup with about 1/4 cup of muffin mixture. Then make the muffin topping. Mix together the cinnamon, oil, maple syrup, and oats. Top each muffin with about 1 tbsp of the mix. Bake the muffins for about 20 to 25 minutes.


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