Blueberry Muffins

I admit it, I like to eat pastries for breakfast; but it’s gonna take more than a donut to fuel this chic. Enter the Blueberry Muffin.

This recipe is similar to The World’s Best Banana Bread. It travels well, isn’t too sweet, and is oil free.

Blueberry Muffins

Blueberry Muffins


  • 1 cup applesauce
  • 1/2 cup turbinado sugar or raw sugar (I’ve used agave with a good result also)
  • 2 extra ripe bananas, mashed
  • 1 Tbsp plant milk
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 cups whole wheat pastry flour (regular whole wheat flour can be used also)
  • 1 cup fresh or frozen blueberries
  • 1/2 cup nuts (optional)


  1. Preheat oven to 350°.
  2. In a large mixing bowl add 1 cup applesauce and 1/2 cup turbinado sugar. Mix with wooden spoon.
  3. Add the bananas, plant milk and vanilla then mix well.
  4. Add baking soda, salt, and flour. Mix again.
  5. Add optional nuts and gently fold in the blueberries.
  6. Pour into a sprayed pan muffin pan.
  7. Cook for 25 minutes until a tooth pick comes out clean.
  8. Remove from pan once cool.


These are a great with a cup of coffee or even smoothie. I like to make them for brunch or potlucks. The hold up well in a lunch box and don’t need to be refrigerated.

This recipe can also be made in a loaf pan and baked for 40 minutes.

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