These fluffy, soft mixed berry vegan smoothie muffins don't use any artificial coloring. Instead, the color comes from fresh or frozen berries! They're a great way to sneak a healthy treat into your day.
We've been baking a lot around here, because the kid and I are obsessed with watching Nailed It! Any time I want some quality time with him right now, I can suggest that we bake something. He drops everything! These vegan smoothie muffins are our latest baking adventure.
Now that he's five, my kid is an actual great helper in the kitchen. It's so much fun to watch his baking skills bloom.
We came up with this smoothie muffin recipe pretty much by accident. We wanted to make a blueberry version of my Banana Apple Muffins, but we were low on bananas and rich with blackberries and blueberries.
The resulting muffin mix was a really pretty deep purple. They baked up looking like the perfect snack for Halloween.
A few folks asked for the recipe when I shared a photo of the results, and here we are.
Like the muffin recipe they're based on, these vegan smoothie muffins are not overly sweet, though I did bump the sugar up a bit in this recipe, since the blackberries in the smoothie base are less sweet than the bananas in the original recipe.
They're also made with white wheat flour. White wheat flour is a whole grain flour that has a less grainy texture than most other alternative flours out there but still delivers more fiber and protein than white flour.
Before we make the muffins, I want to address a common question I get about the Banana Apple Muffins. The answer below applies to both recipes.
Can I double this recipe?
Yes, with caveats.
You can double the recipe, but you will end up with a drier batter. Don't panic! Just add the vegan milk of your choice, one to two tablespoons at a time, until you get a nice, smooth mix.
The batter should be smooth and scoopable with an ice cream scoop but not pourable. You can check out the recipe video to see the proper batter consistency.
Vegan smoothie muffins
- Preheat the oven to 375° F.
- In a large bowl, mix together the flour, brown sugar, baking soda, and salt.
- Combine the banana, blackberries, aquafaba, and oil in your blender.
- Pour the blender mixture into the flour mixture, then stir in the blueberries
- Use a spoon or an ice cream scoop to scoop the batter into a lined muffin tin. You want each cup about ⅔ full. Bake for 18-20 minutes. Cool for 10-15 minutes before serving.