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+ servings
stack of 2 blueberry muffins
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5 from 2 votes

Whole Wheat Blueberry Muffins

Healthy whole wheat blueberry muffins - perfect for breakfast, snack or even dessert!
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Breakfast, Snack
Cuisine: dairy free, egg free, oil free, refined sugar free, soy free, vegan
Servings: 12
Calories: 123kcal


  • 2/3 cup unsweetened vanilla almond milk (or non dairy milk of choice)
  • 1 tbsp ground flaxseeds
  • 1 tbsp apple cider vinegar
  • 1/2 cup mashed banana
  • 1/2 cup 100% pure maple syrup
  • 1 1/2 tsp pure vanilla extract
  • 2 cups white whole wheat flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp salt
  • 1 cup fresh or frozen blueberries (or berry of choice)


  • Preheat oven to 350 degrees. Lightly spray a muffin pan with cooking spray and set aside.
  • In a small mixing bowl, whisk together the almond milk, flaxseeds, vinegar, mashed banana, maple syrup and vanilla extract. Set aside.
  • In a medium mixing bowl, sift together the flour, baking powder, baking soda, and salt.
  • Stir the dry ingredients into the wet until everything is moistened, but do not overmix. Fold in the berries.
  • In the prepared pan, fill each muffin cup 3/4 of the way and bake for 17-20 minutes or until a toothpick inserted through the center of a muffin comes out clean.
  • Let the muffins cool in the pan on a wire rack for a few minutes before removing them from the pan to cool completely on the wire rack.
  • ENJOY!


~Recipe updated 7/4/16


Calories: 123kcal | Carbohydrates: 27g | Protein: 3g | Fat: 1g | Sodium: 191mg | Potassium: 152mg | Fiber: 3g | Sugar: 11g | Vitamin A: 50IU | Vitamin C: 2.5mg | Calcium: 40mg | Iron: 0.9mg