Whole Grain Blueberry Muffins (Vegan & Low Fat!)
I use to cook for a family who wanted all vegan, no oil added cuisine. Coming from working as a pastry chef, this started our as quite the challenge. However, my tenacious determination won in the end and I successfully built a small repertoire of healthy, vegan treats that were enjoyed my vegans and non vegans alike.
These scrumptious, whole grain delights were one of the favorites. They have no oil added and are delectably bursting with blueberries! I freeze a big batch on the weekend and enjoy the muffins as snacks all week long. Wrap them in beeswax wraps or tote them in tupperware for a zero waste snacking option.
Whole Grain Blueberry Muffins (Vegan + Low-Fat)
These are delicious, healthy muffins for any time of day! Flax eggs make them vegan and applesauce replace oil to keep them low-fat.
3 large bananas, mashed
2 flax eggs*
3/4 cup (183 g) unsweetened applesauce
3/4 cup (160 g) packed brown sugar
1 teaspoon (4 g) vanilla extract
2 cups (240 g) white wheat flour (I use “UltraGrain All purpose blend”)
1/2 teaspoon (3 g) baking soda
1 tsp (4 g) baking powder
2 tsp (6 g) ground cinnamon
½ tsp (3 g) salt
1.5 cups (200 g) frozen blueberries
Oats and Cinnamon Sugar for sprinkling
Preheat oven to 375 F/190° C. Grease 12 muffins tins.
In a large bowl, stir together the mashed bananas, flax eggs, unsweetened applesauce, brown sugar, and vanilla extract until evenly mixed.
In a medium bowl, whisk together white wheat flour, baking soda, baking powder, cinnamon and salt.1/3 at a time, fold in the dry ingredients into the wet ingredients.
Then gently fold in the blueberries. Divide evenly amongst 12 tins (these are big!).
Sprinkle with oats and cinnamon/ sugar. Bake for 24-28 minutes, or until the muffins spring back when poked in the center (careful in your hot oven!).
Remove from tins after 5 minutes to a cooling rack. Let cool fully before storing in the fridge or freezer (or eat right away!)
*Combine 2 tbsp (14g) of flax seeds, ground with 5 tbsp (75mL) hot water. Let sit 10 minutes.