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
- Total Time: 30 minutes
- Yield: 2 Dozen 1x
- Diet: Vegan
Ingredients
- 3 flax eggs
- 1 cup organic whole-wheat flour
- 2 cups unbleached all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon Himalayan salt
- 2 large overripe bananas, mashed
- 1 cup Instant Raw Applesauce
- 3/4 cup maple syrup
- 3/4 teaspoon vanilla extract
- 1–2 cups fresh blueberries
Instructions
- Preheat oven to 350°F/180°C.
- Make the flaxseed eggs in a small bowl and set aside.
- Scoop all dry ingredients into a large bowl and stir thoroughly.
- Add in bananas and mash them using a fork against the side of the large bowl.
- Mix in slowly the applesauce, maple syrup, and vanilla extract and thoroughly combine.
- Fold in the blueberries.
- Scoop the batter into the prepared muffin pan and bake for about 20 minutes OR until an inserted toothpick comes out clean.*
- Let the muffins cool in the pan for a bit before you place them on a cooling rack.
* Using an ice cream scoop to fill the muffin tin works really well.
- Prep Time: 10 minutes
- Bake Time: 20 minutes
- Category: Breakfast, Snack
- Method: Bake
- Cuisine: American
Keywords: vegan muffin recipe, blueberry muffins
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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!
★★★★★
Nice adaptation, love it!