Fluffy & Moist Banana Blueberry Muffins

12 Muffins
35 min

These banana blueberry muffins are fluffy yet moist and bursting with juicy blueberries. The cinnamon crumb topping adds a sweet, crunchy bite on top that pairs perfectly with the fruity banana and blueberry flavor inside. They’re naturally vegan, dairy free, and eggless!

banana blueberry oatmeal muffins with cinnamon crumb topping

Why You’ll Love These Banana Blueberry Muffins

  • Perfect Fluffy Texture: these tried and tested banana blueberry muffins have the perfect ratio of oil, sugar, and flour for a moist yet fluffy texture.

  • Packed with Whole Grains: old fashioned oats create an amazing texture and add extra whole grains.

  • Dairy Free, Eggless, Vegan & Customizable: this easy recipe is naturally vegan and can be made gluten-free by swapping the all-purpose flour with a gluten-free flour blend. These muffins can be made refined sugar free or be made into protein muffins as well!

  • Applesauce Blueberry Muffins: this recipe is completely eggless and uses applesauce to create a moist crumb that holds together beautifully.

  • Crunchy Cinnamon Streusel Topping: this recipe includes a sweet cinnamon oat crumble to sprinkle on top of the muffins.
the blueberry banana oat muffins


  • Applesauce Substitute: If you don’t have applesauce, no worries! You can sub in more banana instead. Mash an extra ½ of a very ripe banana for the applesauce (about 1⁄4 cup mashed).
  • Coconut Oil Substitute: you can sub in vegetable oil for the coconut oil. Melted vegan butter can also be used. Dairy-free butter can be subbed 1 for 1 with regular dairy-based butter.
  • White Cane Sugar: for a caramel flavor, use light brown sugar instead of cane sugar. Coconut sugar or another natural sugar can also be used instead of granulated white cane sugar.

the fluffy blueberry oat muffin interior

Pro Tips

Follow these simple tips for the best results!

  • Use room temperature ingredients: make sure the applesauce and dairy-free milk are at room temperature to prevent the fat from the oil from separating out when mixing the wet ingredients.
  • Use an ice cream scoop for uniform muffins: use a cookie dough or ice cream scoop to fill the muffin cups.
  • Bake the muffins immediately after mixing the batter: this helps make sure the muffins rise properly.
Fluffy & Moist Banana Blueberry Muffins
Recipe details
  • 12  Muffins
  • Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
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  • ¼ cup (60g) melted coconut oil
  • ¼ cup (70g) unsweetened applesauce
  • ¾ cup (150g) granulated cane sugar, or sub light brown sugar or coconut sugar
  • 1 tbsp pure vanilla extract, or paste
  • ½ cup (125g) mashed ripe banana about 1 medium banana
  • ½ cup dairy free milk, like almond or oat milk- room temperature
  • 2 cups (240g) all-purpose flour, see notes for swaps
  • ½ tsp sea salt
  • 2 tsp (7g) baking powder
  • 1 cup fresh or frozen blueberries
  • ½ cup old fashioned oats
Crumb Topping:
  • 2 tbsp softened coconut oil or vegan butter
  • 2 tbsp granulated cane sugar, coconut sugar, or brown sugar
  • ¼ cup old fashioned oats
  • 1 tsp ground cinnamon

Preheat the oven to 375 F or 190 C.
Grease or line 2 regular muffin tins.
In a medium sized bowl, mash the ripe banana until smooth and uniform. Add the melted coconut oil and sugar and cream with the banana until smooth, and slightly lighter in color.
Add the vanilla, applesauce, and dairy free milk. Whisk to combine until the wet ingredients are a uniform mixture. If it looks like the coconut oil has curdled or separated a bit, this is okay. This can happen if the ingredients aren’t all room temperature.
Add the flour, salt, baking powder, and oats on top. Mix the dry ingredients together with a fork, then mix the wet and dry together to form a very thick batter.
Fold in the fresh or frozen blueberries.
Scoop the batter into the prepared muffin tins. Fill the tins about ¾ of the way.
Make the crumb topping by mixing the ingredients together. Sprinkle 1-2 tsp of the topping on each muffin.
Bake at 375F (190C) for 20 minutes. Then increase the temperature to 400F (205C) and bake for another 3-4 minutes to create a golden brown exterior.
Let cool for 5 minutes in the muffin pan, then transfer to a wire rack to finish cooling.
  • The all-purpose flour can be replaced with white whole wheat flour or an all-purpose gluten-free flour blend. This recipe won’t work well with almond flour or coconut flour.
  • If the batter looks too thick (see photos in the post above for reference), add an extra 2-3 tbsp of dairy free milk until it is a scoop-able consistency.
Thank You Berry Much
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