Heart-Healthy Vegan Blueberry Muffins
Delight your taste buds and nourish your body with these heart-healthy vegan blueberry muffins, a guilt-free twist on a classic favorite. Perfectly moist and packed with juicy bursts of antioxidant-rich blueberries, these muffins are made with wholesome ingredients like whole wheat pastry flour, rolled oats, flaxseed meal, and unsweetened almond milk—no eggs, dairy, or refined sugars in sight! Sweetened naturally with maple syrup and applesauce, they’re spiced with a hint of cinnamon for a comforting flavor that pairs beautifully with the blueberries. Ready in just 35 minutes, these easy muffins are ideal for breakfast, snacks, or a healthy treat on the go. Whether you prefer fresh or frozen blueberries, this recipe is as versatile as it is delicious. Vegan baking has never been so simple, nutritious, or satisfying!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat pastry flour
- 0.5 cups Rolled oats
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 1 cups Unsweetened almond milk
- 0.3 cups Maple syrup
- 0.25 cups Unsweetened applesauce
- 1 teaspoons Vanilla extract
- 1 cups Fresh or frozen blueberries
- 1 tablespoons Flaxseed meal
- 3 tablespoons Water
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease with a non-stick spray.
In a small bowl, mix the flaxseed meal and water to create a flax egg. Let it sit for 5 minutes to thicken.
In a large mixing bowl, combine the whole wheat pastry flour, rolled oats, baking powder, baking soda, ground cinnamon, and salt.
In another bowl, whisk together the almond milk, maple syrup, applesauce, vanilla extract, and the prepared flax egg.
Gradually pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix, as this can make the muffins dense.
Fold in the blueberries, being careful not to crush them.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve and enjoy your heart-healthy vegan blueberry muffins!
Nutrition Facts
Calories |
1252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2281 mg | 99% | |
| Total Carbohydrate | 267.4 g | 97% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 85.5 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 562 mg | 43% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1224 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
