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Blog & Recipes

  • Alexandra Inman, RD & Stephanie Dang, RD

Vegan Blueberry Banana Muffins

Fresh vegetables and fruit can be harder to get, more expensive, and less tasty during the fall/winter months when local produce is not in season. During this time, make use of frozen vegetables and fruit - not only are they often more affordable, but they are as nutritious (if not, more so) than fresh as they are picked and flash frozen at peak ripeness locking in all the nutrients. Use frozen fruit in smoothies, oatmeal, as a topping for yogurt, pancakes, and french toast, and in baking - like this muffin recipe!


  • 1 ½ cups all-purpose flour

  • ¾ cup brown sugar

  • 2 tsp baking powder

  • ½ tsp salt

  • ½ cup milk of choice

  • 1 large ripe banana, mashed

  • ⅓ cup melted coconut oil

  • 1 tsp vanilla extract

  • 1 cup fresh or frozen* blueberries (*if using frozen blueberries, sprinkle some flour on them to prevent them from sinking to the bottom of the muffins)


  1. Preheat oven to 400F/205C.

  2. Combine flour, brown sugar, baking powder and salt in a mixing bowl

  3. Add in milk, mashed banana, coconut oil and vanilla extract and mix until combined - careful not to over mix!

  4. Fold in the blueberries and pour batter into a lined or greased muffin tray

  5. Bake for 20 mins, let cool. Enjoy!



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