Vegan Whole Wheat Blueberry Muffins bursting with fresh blueberries and no refined sugar. A healthy breakfast for busy mornings plus you can freeze them!
We have just over a week until the kids head back to school so I'm busy coming up with easy, healthy breakfasts that can be made ahead to help out on the busy mornings to come. The kids always need a couple of weeks to transition back into the school morning routine so having a no fuss meal that takes only a few minutes to prep is essential for us. These Vegan Whole Wheat Blueberry Muffins are a great quick, healthy breakfast for those kind of mornings.
These muffins are made with whole wheat flour so they're higher in fiber and more nutrient rich than muffins made with white flour. Plus they're filled with plenty of delicious fresh blueberries and sweetened with a combination of maple syrup and coconut sugar, so you won't get the sugar crash that comes along with typical muffins.
Try one with a smear of peanut butter or nut butter for an even more satisfying breakfast bite!
Obviously I won't be baking a fresh batch of muffins every couple of days because frankly I don't have time for that. But, since my goal is to have healthy, quick breakfasts on hand I will bake a batch of these muffins (and another flavor coming up soon) and stash them in the freezer. All the muffins with a batch of these waffles or these waffles should keep breakfast interesting and easy for at least those couple of weeks everyone is transitioning back into the routine. To be sure freezing these muffins would work I did test a batch. This is the method I used and it worked well.
To Freeze: After baking, allow the muffins to cool completely and place on a freezer safe dish and pop in the freezer for a couple of hours. After the muffins are frozen transfer them to a zip top bag or freezer safe container with a lid. The muffins should keep for up to a month.
To Thaw: Place desired number of muffins on a microwave safe plate and use the defrost function to quickly thaw or just allow to sit out at room temperature.
If you try this recipe, let me know how it turns out! Leave a comment below or snap a pic and tag it @weelittlevegans on Instagram so I'll be sure to see it!
Recipe
Whole Wheat Blueberry Muffins
Ingredients
- ¾ cup non dairy milk, room temperature I used almond milk.
- 1 chia or flax egg see notes below for instructions
- ¼ cup coconut sugar
- ¼ cup maple syrup
- ¼ cup coconut oil
- 1 teaspoon vanilla
- 1 ⅓ cup whole wheat flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 cup blueberries
Instructions
- Preheat oven to 350 degrees and place reusable or paper liners in a muffin pan. Set aside.
- Prepare chia or flax egg and set aside.
- In a large bowl combine flour, baking powder and salt.
- In another bowl combine nondairy milk, coconut sugar, maple syrup, oil, vanilla and prepared chia or flax egg.
- Pour milk mixture into dry ingredients and stir just to combine.
- Add blueberries and gently fold them in to batter.
- Scoop batter into prepared muffin pan and bake for 20 - 24 minutes or until muffins are lightly golden in color and a toothpick inserted comes out clean.
- Allow to cool in the pan for a few minutes and then transfer each muffin to a cooling rack to cool completely.
Notes
- For a chia egg: whisk together 1 tablespoon ground chia seeds and 3 tablespoon water. Set aside for 1-2 minutes to thicken. For a flax egg: whisk together 1 tablespoon ground flax seed with 2 tablespoon water. For further instruction see this post.
- I used fresh blueberries, but you could also use frozen. Do not thaw before adding to batter.
- To freeze muffins - allow to cool completely and place in the freezer on a small baking sheet or other freezer safe dish for a couple of hours. Then transfer to a freezer safe lidded container or zip top bag.
- To thaw muffins - place desired number on a microwave safe plate and use the defrost function or allow to sit out at room temperature.
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Did you make this recipe? Let me know!