Vegan Muffins For Breakfast

Servings: 12 muffins – Estimated Calories: 200-250 calories per muffin


  • 2 cups whole wheat flour
  • 1/3 cup ground flaxseeds
  • 1/2 cup rolled oats
  • 1/3 cup coconut sugar or brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 cup mashed ripe bananas (about 2 large bananas)
  • 1/2 cup unsweetened almond milk or other plant-based milk
  • 1/3 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts
  • 1 cup fresh or frozen blueberries


  1. Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
  2. In a large bowl, combine whole wheat flour, ground flaxseeds, rolled oats, coconut sugar or brown sugar, baking powder, baking soda, cinnamon, and salt.
  3. In a separate bowl, mix together mashed bananas, almond milk, melted coconut oil, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Fold in the chopped walnuts and blueberries.
  6. Divide the batter evenly among the prepared muffin cups.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

This Vegan Brain Boosting Muffins provide a great source of omega-3 fatty acids from flaxseeds and antioxidants from blueberries, which support cognitive health.

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