Vegan blueberry banana muffins

Kids and adults will love these healthy and tasty muffins.

Vegan blueberry banana muffins

These tasty muffins are perfect for meal prep — whip up a batch on the weekend for easy weekday breakfasts. Made with fresh or frozen blueberries, mashed banana, and a touch of maple syrup for sweetness, they also pack a protein punch thanks to spelt flour. If you can't find spelt flour, oat or whole-wheat flour work just as well.

This recipe makes a healthy and delicious breakfast or snack option. They're sure to be a hit with kids and adults alike!

Servings: 12

Prep time: 15 minutes

Cook time: 25 minutes


  • 1 cup whole-wheat flour
  • 1 cup spelt flour (can use oat or whole-wheat flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 cup maple syrup
  • 2 teaspoons vanilla extract
  • 1/4 cup applesauce
  • 1 cup blueberries
  • 1 ripe banana, mashed
  • 1 cup unsweetened soy milk (or other non-dairy milk)


  1. Preheat oven to 400 degrees. 
  2. In a large bowl, mix flours, baking powder, baking soda, and spices. 
  3. Mix in the remaining ingredients taking care not to crush the blueberries. 
  4. Bake in a greased muffin pan (with or without paper liners) for 25 minutes or until brown. 

This recipe was adapted from "Prevent and Reverse Heart Disease: The Revolutionary, Scientifically Proven, Nutrition-based Cure," by Caldwell B. Esselstyn Jr.

Nutrition information (per serving)

  • Calories: 115
  • Total fat: 1 g
  • Saturated fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 101 mg
  • Total carbohydrate: 25 g
  • Dietary fiber: 3 g
  • Total sugars: 8 g (Added sugars: 4 g)
  • Protein: 4 g