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Morning Jumpstart Blueberry Muffins (Vegan) Recipe

Looking for an easy Morning Jumpstart Blueberry Muffins (vegan) recipe? Learn how to make Morning Jumpstart Blueberry Muffins (vegan) using healthy ingredients.


Submitted by megstrewin

Makes 12 servings



Packed with oats, blueberries, apple sauce and high fiber, high protein chia seeds, these low-fat muffins are a delicious and healthy way to start your day! When I'm feeling indulgent, I sprinkle these with oats, cinnamon and an extra teaspoon of brown sugar.

Recipe Ingredients for Morning Jumpstart Blueberry Muffins (vegan)

1 1/2 cups whole wheat pastry flour
1/2 cup rolled oats
2 tsp baking powder
1 tsp baking soda
1 tbsp pumpkin spice
1/4 tsp salt
1/2 cup brown sugar
1/4 cup maple syrup
1 cup unsweetened apple sauce
1 tsp apple cider vinegar
2 tbsp Chia Seed
1 cup blueberries

Recipe Directions for Morning Jumpstart Blueberry Muffins (vegan)

  1. 1. Preheat oven to 325 degrees fahrenheit and prepare a muffin tin with cooking spray or a thin layer of vegetable oil.

  2. 2. Mix the brown sugar, maple syrup, apple sauce, vinegar and chia seeds. Set aside to prepare dry ingredients.

  3. 3. In a separate, large mixing bowl, combine remaining ingredients (excluding blueberries). Form a well in the dry ingredients and pour the apple sauce mixture, combining with as little stirring as possible (a few lumps of flour are okay!).

  4. 4. Fold in blueberries until evenly distributed (again, as little stirring as possible), and put in muffin cups about 3/4 full.

  5. 5. Cook at 325 degrees fahrenheit for approximately 20 minutes. Test with a toothpick to ensure their done.

  6. Note: Chia seeds are a tiny little miracle seed that contain 8 grams of fibre and 3.5 grams of protein for each 2 tbsp serving (100 calories). I add them to baked goods for their nutritional content, texture and their super binding powers (the high fibre content forms a gel-like consistency when mixed with water). Extra bonus, it takes on the flavour of whatever other ingredients it's paired with. If you can't find or don't like chia seed, sub with ground flax seeds.

  7. Whole wheat pastry flour is my muffin flour of choice for it's extra nutrients and fibre, super fine texture, and slightly higher gluten content that helps bind everything together (now who needs eggs?). Unfortunately, whole wheat pastry flour can be difficult to find (I get mine at a local health food bulk store). A good substitute would be 50% whole wheat flour, 50% unbleached all-purpose flour and a tbsp of cornstarch.

Categories

Breads, Breakfast, Brunch, Snacks

Nutrition Facts
Serving Size 68.2g
Amount Per Serving
Calories
138
Calories from Fat
13
% Daily Value*
Total Fat
1.4g
2%
Saturated Fat
0.2g
1%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
158mg
7%
Potassium
146mg
4%
Total Carbohydrates
29.4g
10%
Dietary Fiber
3.3g
13%
Sugars
13.1g
Protein
2.6g
Vitamin A 0% Vitamin C 2%
Calcium 7% Iron 6%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
95% confidence
B
  Good points
  • Very low in saturated fat
  • No cholesterol
  • High in manganese
  •   Bad points
  • Very high in sugar
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