Healthy Vegan Blueberry Muffins Recipe

Healthy Vegan Blueberry Muffins Recipe
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This healthy vegan blueberry muffins recipe might just be the last blueberry muffin recipe you’ll ever need! They’re moist, not too sweet, and bursting with blueberries. These vegan blueberry muffins are gluten free, and get a boost of protein and healthy fats from the almond meal and ground flax to help keep blood sugars – and your energy levels – on an even keel.

Blueberry muffins are such a classic that I have to admit, it had been ages since I had made them. I find that most vegan blueberry muffin recipes are made with white, low nutrient flours that don’t really appeal to me anymore. I want food to taste good – and make me FEEL good. So it was time to create a truly healthy vegan blueberry muffin.

Healthy Vegan Blueberry Muffin Ingredients

Just what makes these vegan blueberry muffins so healthy? A ton of wholesome plant foods that pack plenty of nutrition into every bite.

  • Almond Meal: almond meal (or flour) is simply ground almonds. Almonds are low in starch and rich in healthy monounsaturated fats and plant-based protein. What’s even more special about almond meal is that it has a neutral, slightly sweet taste and produces a tender crumb like the best cakes…it’s really a special ingredient.
  • Rolled Oats: whole grain oats contain soluble fibre, which helps regulate digestion and supports the growth of beneficial bacteria in the gut while digesting slowly to minimize blood sugar spikes.
  • Mashed Banana: I keep the added sugars and oils lower in this recipe by adding banana, which creates a natural sweetness and adds moisture to the batter.
  • Ground Flax: flaxseed contains anti-inflammatory omega 3 fatty acids and lignans, special phytochemicals that help to support hormonal health. In order to access all of these benefits, they need to be ground as their tough casings are too difficult to break down. Because of their high soluble fibre content, ground flax makes an excellent egg replacement that I use in many of my baking recipes.
  • Blueberries: Blueberries are one of my favourite fruits because they are sweet, versatile and available frozen all year round. Berries are well-studied for their anti-inflammatory pigments. Blueberries also contain a bit of gelling soluble fibre which is so good for your gut.
  • Extra virgin olive oil: yep, I even put olive oil in my muffins. Why? Because it’s the healthiest, most researched cooking oil you can buy. I promise, you won’t taste it.

Blueberry Muffin Substitutions

Quick breads are usually pretty forgiving with substitutions, and this healthy vegan blueberry muffins recipe is no exception! If you don’t have everything on hand, you can easily substitute.

  • Non-dairy milk: I like almond milk here because it has a light texture but you could absolutely use any non-dairy milk you have on hand.
  • Flours: I typically use Bob’s Red Mill Gluten Free All Purpose, which is chickpea-based, for nutrition. However, any other gluten free flour will probably work here – except coconut flour. Coconut flour is VERY absorbent and difficult to substitute.
  • Fruit: you could easily use other berries, although I would recommend you cut larger berries in half so it doesn’t break up the batter too much.
  • Flaxseed: ground chia will also work as an egg replacer, although I typically find it doesn’t work quite as well as flax, it should work here.

How to store blueberry muffins

These vegan blueberry muffins keep well on the counter, loosely covered, for about 3-4 days. You could also freeze them in their paper wrappers, in a freezer proof container, for 1-2 months. Simply let thaw on the counter overnight; or, you could warm thawed muffins briefly (5 minutes) in a 350 degree oven so they feel fresh baked!

More vegan quick bread recipes

If you’re looking for more muffins, quick breads and waffle recipes, try these:

If you try these muffins, please take the time to give them a rating or comment! It helps others find my work…and of course, I love seeing your creation on Instagram, so be sure to tag me @desireenielsenrd.

Healthy Vegan Blueberry Muffins

Packed with plump blueberries and plenty of plant-based protein and healthy fats, these healthy vegan blueberry muffins are easy to prepare, loaded with anti-inflammatory ingredients and SO tasty!

Prep Time10 mins

Cook Time23 mins

Total Time33 mins

Course: Breakfast, Snack

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Keyword: almond meal, Blueberry, muffin

Dietary Preference: dairy free, egg free, Gluten-Free, vegan, vegetarian

Servings: 12 muffins

Ingredients

Dry Ingredients

  • 1 ¼ cups almond meal
  • ¾ cup gluten free all purpose flour
  • ½ cup rolled oats
  • zest of half a lemon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon

Wet Ingredients

  • 1 cup unsweetened almond milk vanilla is nice here!
  • 1 ripe banana mashed
  • ¼ cup ground flax
  • ¼ cup extra virgin olive oil
  • ¼ cup pure maple syrup
  • 2 tablespoons cane sugar
  • 1 tablespoon fresh lemon juice or apple cider vinegar
  • 1 teaspoon pure vanilla extract
  • 1 ¼ cups blueberries fresh or frozen

Instructions

  • Preheat oven to 375° Fahrenheit (190°C) and line a muffin tin with paper or silicone muffin liners.

  • In a small bowl, mix ground flax with 1/4 cup hot tap water. Stir and set aside.

  • In a large mixing bowl, whisk together the almond meal, flour, oats, lemon zest, baking soda, salt and cinnamon.

  • In a medium bowl, whisk together the almond milk, banana, gelled flax, olive oil, maple syrup, sugar, lemon juice and vanilla.

  • Add wet ingredients to dry ingredients and whisk until combined. Then gently fold in blueberries.

  • Use a ⅓ cup measure to scoop batter into muffin cups. Bake for 23-25 minutes until tops are golden brown and a toothpick inserted into the centre comes out clean.

  • Let muffins cool for at least 10 minutes in the muffin tin before removing muffins to cool fully on a cooling rack.

Notes

If using frozen blueberries, I prefer to add my blueberries to the batter completely frozen as it saves the step of thawing them. They bleed a little colour but I don’t mind. Want to save time and minimize bleed? Add blueberries to the dry ingredients and gently toss together BEFORE adding the wet ingredients. Soooo against the baking rules, but it totally works 🙂





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