Sugar-Free Vegan Blueberry Muffins
Delight in the wholesome goodness of Sugar-Free Vegan Blueberry Muffins, a guilt-free treat bursting with natural sweetness and juicy blueberries! Perfect for a nutritious breakfast or a satisfying snack, these muffins are made with ripe bananas and a touch of maple syrup for sweetness, with no added sugar or dairy. The recipe incorporates whole wheat flour and uses a clever apple cider vinegar-almond milk combination to create a vegan 'buttermilk' that yields moist, fluffy muffins every time. Warm notes of cinnamon complement the tart burst of blueberries, making each bite irresistible. Whether you’re looking for a healthier vegan option or a refined sugar-free baked good, these easy-to-make muffins—ready in just 35 minutes—are sure to please. Bake a batch today and enjoy them fresh or save some for later!
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Recipe Information
Ingredients
- 3 medium Ripe bananas
- 3 tablespoons Maple syrup
- 0.75 cups Unsweetened almond milk
- 1 teaspoon Apple cider vinegar
- 1 teaspoon Vanilla extract
- 1.5 cups Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 1 cup Fresh or frozen blueberries
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with a non-stick spray.
In a medium bowl, mash the ripe bananas until smooth using a fork or potato masher.
Add the maple syrup, almond milk, apple cider vinegar, and vanilla extract to the mashed bananas. Whisk until well-combined and set aside for a few minutes to allow the vinegar to curdle the almond milk, creating a vegan 'buttermilk'.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, ground cinnamon, and salt.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix, as this can make the muffins dense.
Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week.
Nutrition Facts
Calories |
1215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.0 g | 9% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2245 mg | 98% | |
| Total Carbohydrate | 279.5 g | 102% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 99.2 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 419 mg | 32% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2191 mg | 47% | |
*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.
