These Vegan Blueberry Muffins are healthy and low calorie!
I’m known for my healthy blueberry muffins! So when I started this vegan website I knew I would have to recreate them in a plant based version. And they are even better than the original!
I like to use flax eggs for this recipe as they are so nutritious, but you could use your favorite vegan egg substitute. Any will work here.
I have also included storage directions for these muffins, so you can meal prep them for hectic mornings. And at just 65 calories each, you can have 2 muffins, plus your cup of coffee and still enjoy a very healthy and low calorie vegan breakfast.
Vegan Blueberry Muffins
- Ingredients for Healthy Blueberry Muffins
- How to Make Vegan Muffins
- Vegan Blueberry Muffins Recipe
- Nutrition in Vegan Blueberry Muffins
Ingredients for Healthy Blueberry Muffins
As I noted above, I like to use flax eggs here. But you can use your favorite vegan eggs in place of them.
You can also swap out the apple sauce for pear baby food if you prefer.
Shopping list for Healthy Blueberry Muffins:
- Olive oil spray
- 1 ½ cups self rising flour (not all-purpose!)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup packed brown sugar
- 3 flax eggs – 3 tablespoon flax seed meal + 6 tablespoons water (directions below)
- 1 teaspoon vanilla extract
- ¾ cup cashew yogurt
- ½ cup almond milk
- ½ cup unsweetened applesauce
- 1 cup blueberries
How to Make Vegan Muffins
If you want to use muffin liners, that will work. Just make sure to spray them with olive oil (the insides) so the muffins don’t stick too much.
How to Make Healthy Blueberry Muffins:
- To make the Flax Eggs: combine 3 Tablespoon ground flax mixed with 6 Tablespoons water in a small bowl. Set aside for 5-10 minutes to thicken.
- Preheat oven to 350°, and spray muffin pans with olive oil.
- In a large bowl, combine the “dry ingredients” the flour, baking soda, salt, and sugar.
- To a separate medium bowl, whisk together the “wet ingredients” the flax eggs, vanilla, cashew yogurt, almond milk, and applesauce.
- Pour the wet ingredients into the dry ingredients, and add the blueberries, reserving a handful to top the muffins.
- Gently mix the wet and dry ingredients together, until just combined.
- Fill the prepared muffin cups 3/4 full of blueberry muffin batter, add more blueberries to the top.
- Bake for 15 minutes, or until a toothpick inserted into the center of the blueberry muffin comes out clean.
- Store in the fridge for up to 5 days, or cool and move to a freezer bag and freeze for up to 2 months.
Vegan Blueberry Muffins Recipe
I love these muffins, and not just because they are low calorie and high nutrition! They are easy and fast, and this recipe was re-worked from one of my most popular recipes on my non-vegan website. It’s so popular there and I know it will be quite the hit “veganized” as well.
More Vegan Breakfasts:
- The BEST Vegan Waffles
- Vegan Banana Pancakes
- Lemon Blueberry Vegan Oatmeal Recipe
- The BEST Green Vegan Smoothies
- Vegan Carrot Bacon
Healthy Vegan Blueberry Muffins
Equipment
- 2 Muffin pans
Ingredients
- Olive oil spray
- 1 ½ cups self rising flour not all-purpose!
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup packed brown sugar
- 3 flax eggs – 3 tablespoon flax seed meal + 6 tablespoons water directions below
- 1 teaspoon vanilla extract
- ¾ cup cashew yogurt
- ½ cup almond milk
- ½ cup unsweetened applesauce
- 1 cup blueberries
Instructions
- To make the Flax Eggs: combine 3 Tablespoon ground flax mixed with 6 Tablespoons water in a small bowl. Set aside for 5-10 minutes to thicken.
- Preheat oven to 350°, and spray muffin pans with olive oil.
- In a large bowl, combine the “dry ingredients” the flour, baking soda, salt, and sugar.
- To a separate medium bowl, whisk together the “wet ingredients” the flax eggs, vanilla, cashew yogurt, almond milk, and applesauce.
- Pour the wet ingredients into the dry ingredients, and add the blueberries, reserving a handful to top the muffins.
- Gently mix the wet and dry ingredients together, until just combined.
- Fill the prepared muffin cups 3/4 full of blueberry muffin batter, add more blueberries to the top.
- Bake for 15 minutes, or until a toothpick inserted into the center of the blueberry muffin comes out clean.
- Store in the fridge for up to 5 days, or cool and move to a freezer bag and freeze for up to 2 months.
Nutrition in Vegan Blueberry Muffins
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