Healthy Blueberry Vegan Muffins (Oil and Sugar-Free!)
If there's one meal of the day I enjoy most it would be breakfast. That being said, I hate overly-sweet desserts disguised as "healthy". One of the worst offenders? Muffins! That's why I created these healthy blueberry vegan muffins (bonus: they're oil and sugar-free!)
Ingredients
Wet Ingredients
- 3 bananas mashed
- 1/2 cup maple syrup
- 1/2 cup soy milk
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 3/4 cup whole-wheat flour or more all-purpose
- 1/4 cup hemp seeds
- 1/4 cup rolled oats
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Mix Last
- 1 cup blueberries
Instructions
- Preheat oven to 350°F
- Line muffin tray with liners (OR to prevent muffins from sticking to liners, skip the paper and grease with coconut/cooking oil (Thanks, Anna for the reader tip!)
- Start by whisking all wet ingredients in a medium mixing bowl
- In a separate, large bowl, whisk all dry ingredients together (save blueberries)
- Next, pour the wet into the dry and mix with a spatula until just mixed (avoid over-mixing)
- Just before scooping into tray, fold in the blueberries
- Fill each cup 3/4 of the way full
- Bake for 17-20 minutes until golden and a toothpick can be removed cleanly
- Let cool in tray for 5 minutes before attempting to remove
Notes
Store under a clean kitchen towel on the counter for up to a week. If they are stored in an air-tight container, they will become too moist and gummy.