These vegan blueberry muffins are easy to make and very delicious – if you like healthy muffins! They aren’t gluten-free but they are made with spelt flour. They make a good breakfast on the go or a healthy morning snack. They are also great for children. They are sweetened with coconut sugar – one of my favourite natural sweeteners. It’s low in the glycemic index and contains a variety of minerals. I also added a mashed banana for sweetness and texture.
Blueberries are very nutritious and packed with antioxidants and fibre. But did you know that blueberries are one of the most contaminated fruit with pesticides? So it’s a good idea to purchase organic blueberries, whenever possible. You can even get them frozen, which are more affordable. Frozen blueberries will work in the recipe too.
Feel free to freeze the muffins if you like. Enjoy!
- 2 cups spelt flour
- ½ cup sucanat or coconut sugar
- 2 tsp baking powder
- ½ tsp cinnamon
- ½ tsp baking soda
- ½ tsp fine sea salt
- ¾ cup almond milk
- ¼ cup coconut or olive oil
- ¼ cup pure maple syrup
- ½ cup mashed banana
- 2 tsp pure vanilla extract
- 2 tsp apple cider vinegar
- 1 cup frozen blueberries
- Preheat oven to 350F.
- In a large bowl, combine dry ingredients together. Toss and set aside.
- In a small bowl, combine wet ingredients together. Toss and add to the dry mixture. Mix until well-combined.
- Then, fold in the blueberries and toss.
- Pour the batter into the muffin pan (with muffin paper liners or parchment paper). Fill right to the top.
- Bake for about 40min or until a toothpick comes out clean.
If you want to add even more fiber, replace ½ cup of flour by ½ cup of oat bran.