Finding healthy snacks that fit with your vegetarian diet can be hard sometimes. If you’ve found yourself dissatisfied with different dessert and snack recipes and are looking for healthy snack recipes that fit with a vegetarian diet, check out our delicious Whole Wheat Banana Blueberry Muffins recipe below!
Made with a variety of healthy, nutritious, and vegetarian ingredients like bananas, blueberries, soy milk, apple cider vinegar, flax meal, avocado oil, and monk fruit/coconut sugar, this Whole Wheat Banana Blueberry Muffins recipe is a quick and easy way to make some delicious snacks to eat for dessert or during the day.
Taking only 10 minutes to prep and 20-25 minutes to bake (or until a toothpick comes out clean), this muffin recipe makes 12 muffins that are a great treat for anyone to enjoy. To ensure that your muffin batter is formed properly, we recommend gently folding in the dry ingredients until they are just about mixed together. You’ll want to avoid over-mixing the batter to help those blueberries and bananas keep their shape!
Everyone loves a good healthy snack, and this Whole Wheat Banana Blueberry Muffins recipe combines a number of healthy ingredients that fit a vegetarian diet. Feel free to substitute or add in other healthy ingredient alternatives to make this muffin recipe your own.
Since we doubt you’ll be eating 12 whole wheat banana blueberry muffins in one sitting (no judgment if you do…they’re that good), muffin leftovers should be cooled before storing in an airtight container. Most muffin leftovers will last up to 2 days and may last longer if chilled in a refrigerator.
Check out this Whole Wheat Banana Blueberry Muffins recipe below for a great healthy dessert and snack that includes a delicious blend of banana, blueberry, and whole wheat ingredients. With only 193 kcalories, we guarantee these muffins will become one of your go-to healthy snacks!
Banana Blueberry Whole Wheat Muffins
- Muffin baking tray
- 4 overripe bananas
- 1 cup unsweetened soy milk (or cow milk)
- 1 tsp. apple cider vinegar
- 2 tbsp. flax meal
- 4 tbsp. water
- 1 tsp. vanilla extract
- 1/4 cup avocado oil
- 2 cups whole wheat flour
- 1/2 tsp. ground cinnamon
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 cup monk fruit sugar or coconut sugar
- 1/2 cup blueberries
- Preheat the oven to 350°F (180°C) and line a muffin tin with paper liners.
- To make the flax eggs, mix the flax meal with 4 tablespoon of water, stir well and set aside. Mix the soy milk in a separate bowl with the apple cider vinegar and set aside.
- In a large bowl, mix together all the dry ingredients (flour, baking soda, baking powder, cinnamon and sugar).
- Mash the bananas in a medium-sized bowl and pour in the flax eggs, soy milk, vanilla extract and oil. Mix well with a large spoon.
- Form a well in the dry ingredients and pour in the wet banana mixture. Fold the ingredients together until just incorporated and then add in blueberries. Gently fold through the blueberries until just mixed. Do not over mix the muffin batter.
- Place 1⁄4 cup of batter in each muffin liner. Once filled, place the tray in the oven and bake for 22-25 minutes until a toothpick inserted into the muffin comes out clean.
- Remove the muffins from the oven and allow to cool on the wire rack. Once cool, place the muffins in an airtight container where they will keep for 2 days (longer if stored in the fridge).
Make sure to also check out our Healthy Sweet Potato Pancakes Recipe!
Food Author at Housholdhealthy.com
Based in Philadelphia, PA
I’m a recipe author currently living in Philadelphia, with my husband and my 2 children. My passion is cooking and creating new recipes. My goal on Household Healthy is to share my recipes with my readers so that they can try out new recipes with their families instead of cooking the same boring meal everyday.
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