Craving healthy banana blueberry muffins? You came to the right recipe. These fluffy, dairy-free muffins are not only packed with juicy blueberries, but with apples and bananas, too. Instead of loading these healthy blueberry muffins with tons of added sugar, this vegan recipe calls for raw applesauce, overripe bananas, and a bit of maple syrup to sweeten them up. Could it get any better?

Why yes, it can!  Blueberries are full of amazing antioxidants and are a great source of vitamin C, vitamin K, and manganese. You’re welcome.

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Banana Blueberry Muffins

  • Author: Rae Aflatooni
  • Total Time: 30 minutes
  • Yield: 2 Dozen 1x
  • Diet: Vegan


Units Scale
  • 1 cup organic whole-wheat flour
  • 2 cups unbleached all-purpose flour
  • 3 flax eggs
  • 1 cup Instant Raw Applesauce
  • 2 large overripe bananas, mashed
  • 3/4 cup maple syrup
  • 3/4 teaspoon vanilla extract
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon Himalayan salt
  • 12 cups blueberries (fresh or frozen)


  1. Preheat oven to 350°F/180°C.
  2. In a small bowl, make the flaxseed eggs and set them aside. 
  3. Mash bananas. Mash it up, mash it up! Yeah!
  4. In a large bowl, combine the mashed banana with all other ingredients (except the blueberries) and stir until completely mixed.
  5. Stir in blueberries.
  6. Scoop batter into prepared muffin pan and bake for about 20 minutes OR until an inserted toothpick comes out clean.
  7. Let muffins cool in the pan for a bit before you place them on a cooling rack. 
  • Prep Time: 10 minutes
  • Bake Time: 20 minutes
  • Category: Breakfast, Snack
  • Method: Bake
  • Cuisine: American

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  1. You can also make a loaf with the batter instead of individual cupcakes – just put in the oven for 45-50 minutes and voila! Delicious!