Vegan blueberry banana muffins
Kids and adults will love these healthy and tasty muffins.
These tasty muffins can be made in advance for an easy weekday breakfast. Fresh or frozen blueberries, mashed banana, and a small amount of maple syrup add just the right touch of sweetness, while spelt flour adds some extra protein. If you can’t find spelt, you can use oat or whole-wheat flour.
All-in-all a healthy breakfast or snack. My kids love these, and so do I.
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