Bursting with blueberries and delicate natural sweetness, these easy muffins make for an easy grab-and-go breakfast or pick-me-up snack!

jump to recipe

We’ve hit that time of year where make ahead breakfast options come in especially handy. Not only that, shifts in routines call for a little extra TLC. One winning way to show that nurturing care? Pulling a tray of fluffy, soft, warm muffins for the oven.

While typical store-bought muffins tend to be more-or-less naked cupcakes, teeming with sugar and other unwanted ingredients, these little beauties are vegan, oil-free, and sweetened purely with fruit. Optionally, throw a tablespoon of Whole Husk psyllium fiber into the mashed, overripe banana, unsweetened applesauce, and touch of natural peanut butter blend. The psyllium will deliver a solid fiber boost, with other wellness benefits to boot. If preferred, you can swap the psyllium egg used here for a chia egg. In this case, you can still incorporate a little psyllium if you choose—just whisk it in with the flour.

The Skinny on Psyllium

Rich in both soluble and insoluble fiber, psyllium husk is shown to support the entire GI tract while also promoting healthy blood sugar and cholesterol, nurturing heart health, and more. Derived from the seeds of the Plantago ovata plant, this digestive ally is also a not-so-secret baking gem. Psyllium’s unique binding properties can help add structure in gluten-free baking or serve as an egg replacement, such as in these wholesome, easy-to-vary muffins.

To make a psyllium egg, simply mix one teaspoon of whole husk psyllium in three tablespoons of water. However, when using psyllium in this way, it’s important to bear in mind that it’s not as simple as a 1-1 psyllium-egg swap. Psyllium gels quickly, and the thick, viscous results add density and elasticity. For recipes like muffins, waffles, or pancakes that go for a lighter, fluffier texture, remember a little goes a long way. Add a little extra leavening agent; here, we top up the baking powder and mix in some apple cider vinegar.

We’re not even two full weeks into school yet, and these muffins have already made their way into the lunchbox more than once, while also being served up alongside fresh fruit, nuts, and pumpkin seeds for breakfast and on their own as a snack.

When making these, be sure to use overripe bananas. The browner and spottier the better! As long as you’ve got these, we think the natural sweetness of the bananas with the blueberries is just right, particularly with the subtle sweetness and touch of nutty flavor from the unsweetened applesauce and peanut butter. If your crew could use a little more sweetness, however, feel free to add some maple syrup or sweetener of choice. You can also use any other nut butter, or sun butter for nut-free. Whatever you do, this forgiving recipe is bound to add a little extra moist, fluffy, tasty goodness to the day.

Use code HAPPYAPPLE for 15% off Organic India USA!

Oil-free, No-added Sugar Vegan Banana Blueberry muffins

Yield: 12

Author: Wendy McMillan

Bursting with blueberries and delicate natural sweetness, these easy muffins make for an easy grab-and-go breakfast or pick-me-up snack!

Ingredients

1 Teaspoon Whole Husk Psyllium (such as Organic India) in 3 Tablespoons water, optional but recommended OR use 1 Tablespoon chia seeds in 3 Tablespoons water
1 ½ cups all purpose flour
3 Teaspoons baking powder
2 very ripe bananas, mashed
½ Cup unsweetened applesauce
2 Tablespoons natural creamy peanut butter (runny preferred)
¾ Cup unsweetened almond milk
1 Teaspoon apple cider vinegar
1 Cup blueberries

Instructions

Preheat the oven to 350 F. Line a muffin tray with muffin cups.
Make your psyllium OR chia egg: In a small dish, mix noted quantity of psyllium or chia seeds in 3 Tablespoons water and let sit.*
Mix the soy milk and apple cider vinegar to make vegan buttermilk. Set aside.
In a large bowl, whisk the flour and baking powder to combine.
Make a well in the center and add the mashed bananas (or mash the bananas in the well). Add the applesauce, peanut butter, almond milk , vinegar, and psyllium egg. Stir gently to combine into a smooth batter, pressing with the spoon as needed to ensure the psyllium gel, peanut butter, and bananas are evenly incorporated. Stir in the blueberries.
Scoop the batter into the muffin cups. Fill the cups at least ¾ way to the top, but feel free to go a little higher.
Bake for 20-25 mins, until fluffy but firm. Let cool and enjoy!

Notes

You can also add the Pysllium straight into the flour--you'll get less of a binding effect while still enjoying the fiber boost.

Nutrition Facts

Calories

106

Fat

2 g

Sat. Fat

0 g

Carbs

21 g

Fiber

2 g

Net carbs

19 g

Sugar

5 g

Protein

3 g

Sodium

139 mg

Cholesterol

0 mg

Oil-free, No-Added Sugar Blueberry Banana Muffins