Sugar-Free Vegan Blueberry Muffins

Indulge in a guilt-free treat with these Sugar-Free Vegan Blueberry Muffins, the perfect balance of wholesome ingredients and natural sweetness! This recipe relies on ripe bananas and a touch of maple syrup to achieve a tender, moist texture without any refined sugar. Made with hearty whole wheat flour, unsweetened almond milk, and a hint of cinnamon, these muffins are as nutritious as they are flavorful. Bursting with juicy blueberries in every bite, they’re naturally dairy-free, egg-free, and ideal for a healthy breakfast, snack, or dessert. Ready in just 35 minutes, these easy-to-make vegan muffins are deliciously simple, and they store beautifully for quick, on-the-go options all week long. Perfect for those seeking a sugar-free, plant-based treat that doesn’t compromise on taste!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 3 medium Ripe bananas
• 3 tablespoons Maple syrup
• 0.75 cups Unsweetened almond milk
• 1 teaspoon Apple cider vinegar
• 1 teaspoon Vanilla extract
• 1.5 cups Whole wheat flour
• 2 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 0.5 teaspoons Ground cinnamon
• 0.25 teaspoons Salt
• 1 cup Fresh or frozen blueberries

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with a non-stick spray.

Step 2

In a medium bowl, mash the ripe bananas until smooth using a fork or potato masher.

Step 3

Add the maple syrup, almond milk, apple cider vinegar, and vanilla extract to the mashed bananas. Whisk until well-combined and set aside for a few minutes to allow the vinegar to curdle the almond milk, creating a vegan 'buttermilk'.

Step 4

In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, ground cinnamon, and salt.

Step 5

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix, as this can make the muffins dense.

Step 6

Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.

Step 7

Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.

Step 8

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 10

Enjoy warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week.

Nutrition Facts

Serving size	(933.4g)

Amount per serving	% Daily Value*
Calories	1214.6

Total Fat 7.0g	0%
Saturated Fat 1.2g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2245.1mg	0%
Total Carbohydrate 279.5g	0%
Dietary Fiber 35.6g	0%
Total Sugars 99.2g
Protein 30.2g	0%

Vitamin D 65.9IU	0%
Calcium 418.9mg	0%
Iron 9.0mg	0%
Potassium 2191.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 4.8%

Protein: 9.3%

Carbs: 85.9%