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Healthy Banana Blueberry Muffins, Vegan

Claire Bartholic
Healthy, delicious, blueberry banana muffins.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Cuisine Breakfast

Ingredients
  

  • 1/2 cup unsweetened applesauce
  • 1/2 cup sugar
  • 6 tablespoons aquafaba liquid drained from a can of chickpeas
  • 1/4 cup almond milk
  • 3 large ripe bananas
  • 1 tsp vanilla
  • 1 cup white whole wheat flour may use all-purpose
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 cup whole wheat flour
  • 1 cup frozen blueberries

Instructions
 

  • Preheat oven to 350 degrees and grease a 12 muffin pan or use silicone.
  • Mash bananas in a bowl then add applesauce, sugar, vanilla, aquafaba, and almond milk and mix well.
  • In a separate bowl add the rest of the dry ingredients (except blueberries) and mix well.
  • Pour the wet ingredients into the dry and combine, but do not over mix. Your batter should be like very thick cake batter, not pourable, but spoonable. Add extra almond milk if too dry.
  • Gently fold in blueberries.
  • Using two spoons, fill muffin pans completely full.
  • Bake for 30-40 minutes or until golden on top and a toothpick comes out clean.
  • Cool in pan for at least 10 minutes, then transfer to cooling rack.