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Healthy vegan blueberry breakfast muffins

by tamarajune
Published: Last Updated on

I’ve always loved baking. Even as a child, I used every opportunity to bake a cake or make muffins.

As I grew older and became more aware of the importance of a healthy diet, I stopped baking regularly.

The recipes I made were always super delicious, but not particularly healthy or nutritious.

So, for a few years, I barely baked at all. 🚫

Now you can imagine how happy I was when, one day, I realized that not all baked goods had to be unhealthy.

There are also plenty of healthy recipes available. 

But the story doesn’t come to a happy ending yet. 🥺

I learned the hard way that just because something is healthy, it does not automatically taste good. 

So, I still had to go through some trial and error to learn how to make delicious AND healthy baked goods.

Luckily, I didn’t mind because, well, I love baking. 😅

Ever since I got the hang of delicious and nutritious baking, I don’t just bake cakes and muffins for dessert but also for breakfast. I mean, why not?

Thus, in my home, it’s not uncommon to wake up to the smell of freshly baked cakes and muffins.

And as soon as you try these fantastic vegan blueberry breakfast muffins, this will also be true for you.

Vegan blueberry breakfast muffin with a bite taken out

These muffins are super tasty, but also a good source of omega-3, fiber, and vitamin E.  

They are also rich in zinc, phosphorus, manganese, magnesium, iron, calcium, vitamin B2, and vitamin B6. 

So by having one of these vegan blueberry breakfast muffins, you can start your day nutrient-rich and energized. 🎉

Alright, let’s head to the kitchen! ➡️

⏲️ BAKING TIME

Preparing these super delicious breakfast muffins takes about 45 minutes.

Plan about 10 minutes for preparing the batter. Then the muffins will then spend 30-35 minutes in the oven.

🥘 INGREDIENTS

To make these vegan blueberry breakfast muffins you’ll need:

  • 125 g (3/4 cups) dates — soaked overnight in 4 tbsp water
  • 1 tbsp ground flax seed 
  • 4 tbsp of water
  • 1 banana — mashed
  • 2 Tbsp natural almond butter
  • 140 g (1/2 c + 1 Tbsp) applesauce
  • 1 1/2 tsp baking soda
  • 1 pinch of salt (optional)
  • 120 ml (1/2 cups) of almond milk
  • 90 g (1 cup) oatmeal
  • 45 g (1/2 cups) ground almonds
  • 130 g (1 cup) whole-wheat spelt flour
  • 250 g (1 + ¾ cups) blueberries
  • 1 tbsp lemon juice
Healthy vegan blueberry breakfast muffins on a white plate

🔪 INSTRUCTIONS

  1. Preheat the oven to 180 °C (~350 F).
  2. In a small bowl, mix the flax seeds with 4 tablespoons of water and let sit for 10 minutes.
  3. Meanwhile, purée the dates in a blender (including the soaking water) until you get a thick paste.
  4. In a large bowl, mix the whole-grain spelt flour, oatmeal and ground almonds.
  5. Next, add the date paste, flaxseed mixture, banana, almond butter, and baking soda and stir well.
  6. Add the lemon juice as well as the blueberries and carefully fold. 
  7. Next, pour the batter into the muffin tin and place in the oven for 30-35 minutes.
  8. Remove the muffins from the oven, allow them to cool off, and enjoy!

💭 TOP TIP

To prevent small green circles from forming around the blueberries (which often happens when you bake them), add a few drops of vinegar or lemon juice to the batter. 

Vegan blueberry breakfast muffin with a bite taken out

HEALTHY VEGAN BLUEBERRY BREAKFAST MUFFINS

Tamara June
These vegan blueberry breakfast muffins are super healthy and help you start your day nutrient-rich and energized. They are easy to make, don’t require a lot of prep time, and are oil-free. 
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Breakfast, Dessert
Cuisine Vegan, Whole-foods plant-based
Servings 6 muffins
Calories 340 kcal

Equipment

  • Oven
  • Muffin tin
  • Whisk
  • Large mixing Bowl
  • Small bowl
  • Food processor or blender

Ingredients
  

  • 125 g dates — soaked overnight in 4 tbsp water
  • 1 tbsp ground flax seed
  • 4 tbsp of water
  • 1 banana — mashed
  • 2 tbsp natural almond butter
  • 140 g applesauce
  • 1 1/2 tsp baking soda
  • 1 pinch of salt optional
  • 120 ml almond milk
  • 90 g 1 cup oats
  • 45 g ground almonds
  • 130 g whole-wheat spelt flour
  • 250 g cups blueberries
  • 1 tbsp lemon juice

Instructions
 

  • Preheat the oven to 180 °C (~350 F).
  • In a small bowl, mix the flax seeds with 4 tablespoons of water and let sit for 10 minutes.
  • Meanwhile, purée the dates in a blender (including the soaking water) until you get a thick paste.
  • In a large bowl, mix the whole-grain spelt flour, oatmeal and ground almonds.
  • Next, add the date paste, flaxseed mixture, banana, almond butter, and baking soda and stir well.
  • Add the lemon juice as well as the blueberries and carefully fold.
  • Next, pour the batter into the muffin tin and place in the oven for 30-35 minutes.
  • Remove the muffins from the oven, allow them to cool off, and enjoy!
Keyword blueberry muffins, easy, healthy muffins, oil-free, vegan breakfast, vegan muffins

🌡 STORING LEFTOVERS

Store the muffins in an airtight container in the fridge for up to 5 days. 

🥗 SIDE DISHES

Do you like baked goods for breakfast? If you do, I think you would love this vegan breakfast cake with blueberries and raisins.

📖 VARIATIONS

You can replace the dates with agave, rice or maple syrup. Use 140 g (½ cup) syrup instead of the dates.

Instead of almond butter, you can use peanut butter or cashew butter.

You can also replace almond milk with another plant milk of your choice. Soy or oat would work particularly well. 

Instead of whole-wheat spelt flour, you could use regular whole-wheat flour. 

Vegan blueberry breakfast muffins on a white plate with a fork

👪 SERVING SIZE

This recipe makes 6 breakfast muffins.

If you want more, you can easily adjust the serving sizes by clicking on the number in the recipe card and sliding up or down. 

🍽 EQUIPMENT

  • Muffin tin
  • Whisk
  • Large mixing bowl
  • Oven
  • Small bowl
  • Food processor or blender

Do you prefer a sweet or hearty breakfast?

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