Banana Blueberry Muffins
Craving healthy vegan blueberry muffins? These fluffy, dairy-free muffins are not only packed with juicy blueberries but with apples and bananas, too.
Ingredients
- 3 flax eggs
- 1 cup whole-wheat flour
- 2 cups 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.
Video
Notes
Please read through the above blog post for helpful tips and tricks!
Nutrition
Calories: 106kcal, Carbohydrates: 23g, Protein: 2g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 0.1g, Sodium: 98mg, Potassium: 110mg, Fiber: 2g, Sugar: 9g, Vitamin A: 13IU, Vitamin C: 2mg, Calcium: 26mg, Iron: 1mg