Finally, a muffin recipe that fuels your body and satisfies your cravings for baked breakfast goods. These Blueberry muffins are vegan, fat-free and sugar-free. They are made with whole wheat flour, sweetened with the natural goodness of bananas, blueberries, and applesauce; they taste really really good.
I make them pretty regularly, using whatever fruit has come out of the garden. They make a fantastic breakfast to take to work if you aren’t big on eating at the crack of dawn. They are also perfect for making ahead because when put in the fridge, they can provide a healthy breakfast all week as you rush off to work.
2 cups whole wheat flour (white flour also works great)
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1 1/2 tsp baking powder
2/3 cup almond milk
1 tsp vanilla
2 mashed bananas
2/3 cup apple sauce (I use no sugar added)
1 cup blueberries
1 tsp chia seeds (totally optional, but I love the added omegas)
Mix all the dry ingredients together in a big bowl. Mix wet ingredients together and then add them to the dry. Stir wet and dry together with a fork, being careful not to over mix.If the mixture feels especially dry, add another splash of almond milk. It will vary based on how ripe the bananas are.
Add chia seeds and blueberries, mixing until combined.
Place mixture in either muffin tins with papers or in a mini loaf pan. If you don’t want to use muffin papers, you can just spray the muffin tin with a little bit of olive oil spray and the muffins will come out like a charm. Sometimes, I’ll take whatever fresh fruit we have growing and throw it into the middle of each muffin. I’ve used mini strawberries and cherries, both have turned out delicious.
Bake at 350 degrees for about 20 – 30mins, or until the muffins turn a nice golden brown color on the sides. The top may still appear slightly white because of their lack of diary. Enjoy!