Vegan blueberry banana muffins
Kids and adults will love these healthy and tasty 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
Ingredients
- 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)
Directions
- Preheat oven to 400 degrees.
- In a large bowl, mix flours, baking powder, baking soda, and spices.
- Mix in the remaining ingredients taking care not to crush the blueberries.
- 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