Healthy Vegan Blueberry Banana Muffins
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5.0
12 reviews
Excellent
Healthy Vegan Blueberry Banana Muffins
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These healthy, whole-grain, blueberry banana muffins are oil-free and filled with juicy blueberries. Easy to make and fantastic for breakfast!
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Ingredients
Dry ingredients:
- 2 cups white whole wheat flour See Notes.
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
Wet ingredients:
- 1 cup mashed overripe banana (about 2 large bananas)
- ½ cup maple syrup
- ⅔ cup unsweetened non-dairy milk
- 1 tablespoon almond butter or other nut/seed butter
- 1 teaspoon apple cider vinegar
Addition:
- 1 cup blueberries, fresh or frozen, plus extra for tops of muffins See Notes for tips.
Instructions
- Locate a standard non-stick muffin pan. Arrange oven rack so that the muffins will be in the center of the oven. Preheat oven to 375 degrees F (190 C).
- In a large mixing bowl whisk together the dry ingredients. In a smaller bowl mash the bananas and make sure you have 1 cup. Add the remaining wet ingredients to the bananas and mix very well.
- Pour wet ingredients into dry, and stir until just combined, careful not overmix. The batter will be very thick. Fold in the blueberries.
- Divide the batter evenly among the muffin cups, only filling them about ⅔ full. If desired, lightly press 2 or 3 extra blueberries onto the top of each muffin. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 10 minutes, then transfer to a cooling rack.
Notes
- Tip for Measuring Flour
- If you own a kitchen scale, just tap on "Metric" in the recipe above to see the gram weight.
- If you don't have a scale, whisk the flour first before spooning it into the measuring cup. Then use a knife to level off the excess.
- Blueberries
- If using frozen berries, thaw first and drain away excess juice. Then pat dry.
- And if using fresh berries, pat them dry with a towel after washing.
- Storing Muffin
- Place muffins in a lidded storage container with a paper towel inside to absorb moisture. Store in the refrigerator for up to 5 days. Can also be frozen.
Nutrition Information
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Calories
145kcal
(7%)
Carbohydrates
32g
(11%)
Protein
4g
(8%)
Fat
1.5g
(2%)
Cholesterol
0mg
(0%)
Sodium
60mg
(3%)
Fiber
4g
(16%)
Sugar
12g
(24%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Calories | 145kcal | 7% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 1.5g | 2% |
| Cholesterol | 0mg | 0% |
| Sodium | 60mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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