Healthy Vegan Blueberry Banana Muffins
User Reviews
5
Healthy Vegan Blueberry Banana Muffins
Description
The recipe separates dry ingredients—including white whole wheat flour, baking soda and powder, cinnamon, and salt—from the wet mix of mashed bananas, maple syrup, non-dairy milk, almond butter, and apple cider vinegar. Combining these without overmixing retains a thick consistency, important for producing muffins that hold blueberries without sinking. Fresh or thawed blueberries fold in gently before portioning into muffin cups.
Baking at 375°F ensures even cooking and a golden top while maintaining moisture inside. Cooling in the pan before transferring to a rack helps prevent crumbles. The muffins offer a balance of sweetness from bananas and maple syrup with a hint of warmth from cinnamon, accented by bursts of juicy blueberries.
Presented as a vegan option, these muffins work well for breakfast or as a wholesome snack. Using whole wheat flour and natural sweeteners adds nutritional value, while the lack of eggs and dairy suits vegan diets without sacrificing texture or flavor.
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 salt fine sea salt
Wet ingredients:
- 1 cup banana mashed overripe, about 2 large bananas
- ½ cup maple syrup
- ⅔ cup non-dairy milk unsweetened
- 1 tablespoon almond butter or other nut/seed butter
- 1 teaspoon apple cider vinegar
Addition:
- 1 cup blueberries See Notes for tips, fresh or frozen, plus extra for tops of muffins
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
- Use a kitchen scale for accurate flour measurement or whisk flour before spooning into cups and leveling off.
- If using frozen blueberries, thaw and drain extra juice, then pat dry to prevent sogginess.
- Fresh blueberries should be washed and patted dry before adding to batter.
- Store muffins in a covered container with a paper towel to absorb moisture; keep refrigerated up to 5 days.
- These muffins also freeze well for longer storage.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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