BLUEBERRY MUFFINS

Craving blueberry muffins? You came to the right recipe. These fluffy, plant-based muffins are not only packed with juicy blueberries, but with apples and bananas, too. Instead of loading these dairy-free muffins with tons of added sugar, this vegan recipe calls for raw applesauce, overripe bananas and a bit of maple syrup to sweeten them up. Could it get any better? Why yes, it can!  Blueberries are full of amazing antioxidants and are a great source of vitamin C, vitamin K and manganese. You're welcome.


PREP TIME: 10m  |  BAKE TIME: 20m|  TOTAL: 25m  |  YIELD: 2 DOZEN


Easy vegan BLUEBERRY MUFFINS that are made with maple syrup and fruit, Cane-sugar free, egg-free, dairy-free 

NOTES

Feel free to use a hand mixer to fully combine all ingredients, unless you really want an arm work out.

Only Eats

INSTRUCTIONS

  • 1 cup organic whole-wheat flour
  • 2 cups unbleached all-purpose flour 
  • 1 flax egg
  • 1 cup Instant Raw Applesauce
  • 2 large overripe bananas, mashed
  • 3/4 cup maple syrup
  • 3/4 teaspoon vanilla extract
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon Himalayan salt
  • 1-2 cups blueberries (fresh or frozen)

INSTRUCTIONS

  1. Preheat oven to 350°F.
  2. In a small bowl, combine 6 tablespoons flaxseed meal and 12 tablespoons water, then set aside. 
  3. Mash bananas. Mash it up, mash it up! Yeah!
  4. In a large bowl, combine the mashed banana with all other ingredients (except the blueberries) and stir until completely mixed.
  5. Stir in blueberries.
  6. Scoop batter into prepared muffin pan and bake for about 20 minutes OR until an inserted toothpick comes out clean.
  7. Let muffins cool in pan for a bit before you place them on a cooling rack. 


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