Vegan Banana & Blueberry Muffins

featuring Núñez de Prado Extra Virgin Olive Oil

Nutritious, nutty quinoa and golden grated sweet potato combine for light, crispy savory bites. Perfect for an elegant breakfast, lunch, brunch or hors d'oeuvres.

INGREDIENTS (makes 8 muffins)

  • 2 ripe bananas, mashed
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 2 tablespoons Núñez de Prado Extra Virgin Olive Oil
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon mace
  • 1/2 teaspoon salt
  • 1 cup flour
  • 1/4 cup whole wheat flour
  • 1/2 cup blueberries, fresh or frozen
  • 4 teaspoons shelled hemp seeds


Preheat oven to 375°. Place 8 paper liners in a muffin pan. In a medium bowl, mix the bananas, white and brown sugars, and olive oil. In large bowl, sift together the baking powder, mace, salt, and whole wheat flour. Stir the wet ingredients into the dry ingredients. Mix just enough to moisten, then fold in blueberries. Do not over mix the batter or muffins will be tough. Scoop the batter into the 8 paper liners. Sprinkle each muffin with some hemp seeds.

Bake for 18 to 20 minutes or until a toothpick inserted into the muffin comes out clean.

Muffins are best eaten the same day.


Browse all of our classic DHC recipes

  • To keep fresh blueberries from sinking, lightly toss them in a little flour before folding in.
  • For an even sweeter treat, try chocolate chips instead of blueberries.
  • If you can't find hemp seeds, use chopped, hulled raw sunfl ower seeds.
  • Replace mace with nutmeg if desired.