Whole Wheat Banana Blueberry Muffins

I was trying to come up with a healthy breakfast muffin recipe, without  white flour or refined sugar. Whole wheat flour, fresh fruit & maple syrup are perfect ingredients for these morning muffins. They are not super sweet, but put a little Earth Balance spread on them while they are still warm, and YUM~breakfast is served!

Set oven to 375 degrees

Ingredients:

2 cups whole wheat flour

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

1 tbsp. cinnamon

1 cup almond milk

1/3 cup canola oil

1 tsp. vanilla

1 large banana mashed

1 cup blueberries

1/2 cup maple syrup

Mix together dry ingredients. Then add the remaining ingredients. Blend well and scoop into greased muffin pan. Bake for 18-20 minutes. Makes 12 muffins.

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17 responses

  1. Thanks for a great recipe! They’re delicious and my kids gobbled them up! I’m always looking for baked good recipes using whole wheat flour and white sugar alternatives, so this is perfect!!

    I just found your site recently and will defintely be back!

  2. Pingback: Nesting & Busy Bags! « Enjoying Each Moment

  3. Have you tried applesauce instead of oil? Just curious. My son just turned 1 and I want to do as much vegan cooking and making as possible for him

  4. sushi says:

    Thanks so much for this fantastic recipe, though didn’t have bi card so added extra baking powder.The muffins where sensational.

  5. Thanks for this great recipe! I changed the whole wheat flour for spelt flour as I try to use different grains, as well as used coconut oil instead of the canola (which is often a GMO). And I used soy milk because that’s what I had. Delicious, moist, not too sweet…the perfect muffin! I’ve been looking for more vegan recipes as my daughter is allergic to dairy and eggs; very happy I found this website! :)

  6. Pingback: Vegan blueberry muffins « Cinthia Ritchie

  7. I fattened these up for my skinny 2-year old by subbing 1/2 cup almond meal for the same amount of flour. I also subbed coconut oil for canola. These turned out great!

  8. I’ve used this recipe twice, both times to make a bread in an 8×8 pan instead of muffins (don’t have a muffin pan), and the main change for making a bread instead of muffins is just leaving it in the oven for about an hour instead of 18-20 minutes. I also use coconut oil instead of canola, leave out the salt, and have tried cherries instead of blueberries. Both blueberries and cherries are wonderful with this recipe, and it really makes a great bread! Perfect for breakfast! Thank you for sharing!

  9. I made these yesterday and they are delicious!! I substituted coconut oil as someone else had tried and got rave reviews from my sweets loving, non-vegan friend who always thinks baking is only good with eggs, butter and sugar :). Thanks for the wonderful recipe!

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