If you love lemon, you will love these Vegan Lemon Poppy Seed Muffins! Growing up, I always looked forward to getting lemon poppy seed muffins from the local bakery, which is why I was inspired to create a vegan version of this nostalgic treat! These wholesome muffins make the perfect addition to any breakfast or brunch. These muffins are packed with flavor thanks to the additions of fresh lemon juice, lemon zest, and a perfectly sweet lemon glaze.

Ingredient Breakdown

The base of these muffins is made with a combination of oat flour and almond flour, two of my favorite gluten-free flour alternatives! Oat flour adds structure to these muffins and is full of wonderful health benefits. If you have never worked with oat flour before, it can easily be made by processing whole oats in a blender. or food processor. You can also purchase oat flour at most grocery stores. The almond flour in this recipe adds moisture and tenderness to these muffins to help create the perfect texture.

These vegan lemon poppy seed muffins also contain coconut sugar and maple syrup for sweetness. Coconut sugar is a sugar that is made from the sap of coconut palm trees. It also contains more vitamins and minerals than white sugar. Although you may substitute white or brown sugar in this recipe if that is what you prefer.

Freshly squeezed lemon juice and lemon zest ensure that these muffins are perfectly tangy, sweet, and flavorful. Of course, poppy seeds give these muffins their signature look and add a subtle layer of texture.

Just two tablespoons of coconut oil help create the moist texture of these muffins. The almond milk (or dairy-free milk of your choice) in this recipe also works to add moisture to the muffin batter and creates a softer muffin.

Making the Lemon Glaze

These muffins are topped with a super simple lemon glaze that can also be customized to your liking! To make the glaze, combine 1/2 cup of powdered sugar, 1 tablespoon of dairy-free milk, 1 teaspoon of lemon juice, and a pinch of salt. For thicker icing add more sugar, and for thinner icing add more milk or lemon juice.

If you love these muffins, be sure to check out a few of my other favorite muffin recipes! Healthy Banana Peanut Butter Muffins, Vegan Pumpkin Chocolate Chip Muffins, and these Blueberry Banana Muffins.

If you tried this recipe be sure to leave a comment below, leave a review on my Pinterest, or tag me on Instagram! Happy baking!

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Vegan and Gluten-Free Lemon Poppy Seed Muffins

These dairy-free and gluten-free muffins are fluffy and full of lemon flavor from using fresh lemon juice, lemon zest, and the perfect lemon glaze.

Course Breakfast, Snack

Keyword easy, gluten free, healthy breakfast, lemon, muffins, poppy seeds, vegan

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 9

Ingredients

• 2 cups of oat flour can be made by processing oats in a blender until flour consistency is reached
• 1/3 cup of almond flour
• 1/4 cup of coconut sugar or brown sugar
• 2 teaspoons of baking powder
• 1 teaspoon of baking soda
• 1/8 teaspoon of salt
• 2 tablespoons lemon zest
• 2/3 cups plus 2 tablespoons of almond milk or dairy-free milk of choice
• 1/4 cup of maple syrup
• 1/3 cup of lemon juice
• 2 tablespoons of melted coconut oil
• 1/2 teaspoon of vanilla extract
• 1.5 tablespoons of poppy seeds

Instructions

• Preheat oven to 350 degrees and line a muffin tin for 9 muffins.
• Combine the first 6 dry ingredients in a medium bowl and stir until evenly combined. Add the rest of the ingredients and stir until fully incorporated.
• Evenly distribute batter into muffin tin and bake for about 15-20 minutes or until a toothpick comes out clean. Allow muffins 5-10 minutes to cool on the tray before transferring to wire rack.
• While muffins are cooling, make the icing: combine 1/2 cup of powdered sugar, 1 tablespoon of dairy free milk, 1 teaspoon of lemon juice, and a pinch of salt (for a thicker icing add more sugar and for a thinner icing add more milk). Whisk until very smooth and drizzle onto the top of each muffin.
• Enjoy! Store in an air tight container.

The post Easy Vegan Lemon Poppy Seed Muffins appeared first on Splurge with Ella.

My idea for this recipe was inspired by my recipe for these Healthy Banana Oat Cookies. I wanted to utilize a similar ingredient list and create moist, flavorful, and healthy muffins, and I am so excited to share this recipe with all of you.

These Healthy Banana Chocolate Chip Muffins make a wonderful morning or midday snack, and you would never guess that they are made with vegan and nutritious ingredients. Just look at these photos of how happy these muffins make my beautiful roommate! Who is my favorite taste tester, and also happens to have her own vegan blog (Hangin’ with Hales) that is a great resource for information about veganism, health, and loving yourself!

And I promise that when you try these amazing Healthy Muffins you will be just as excited as she is! Because how could you not be excited about a decadent muffin that is made with good-for-you ingredients!?

Key Ingredients

Let’s go over the key ingredients in this recipe.

Oat Flour is the base for these muffins. If you have never heard of oat flour before, it is a wonderful gluten-free flour alternative that is perfect for healthy baking. You can make your own oat flour by processing two cups of whole oats in your blender or food processor until you have reached flour consistency.

This recipe calls for three overripe Bananas. Bananas give these muffins their flavor, are a natural source of sweetness, and work as a vegan egg-replacement.

These muffins call for three to four tablespoons of Maple Syrup depending on desired sweetness. I usually only add three tablespoons because the natural sugar from the bananas also adds sweetness. Although, if you prefer a sweeter muffin I would add in four.

Natural Peanut Butter is another key ingredient in this recipe. It works as a healthy fat source to keep these muffins moist. It is important to note that the peanut butter in this recipe is natural. Natural peanut butter has a much different consistency than other brands of peanut butter that contain added sugar and oil. I like to use Natural Chunky Peanut Butter because I like the texture that it gives these muffins. You may substitute other kinds of natural nut or seed butter if you prefer, but it may alter the taste.

Of course, these muffins have the addition of Chocolate Chips! Banana and chocolate is one of my favorite flavor combinations. Chocolate helps add the perfect amount of decadence to these wholesome muffins, but peanut butter chips would also work well here!

If you’re looking for more ways to use your overripe bananas? Check out these banana recipes Banana Blueberry Muffins, the Best Vegan Banana Bread, Healthy Banana Oat Cookies, Vegan Chocolate Banana Bread, Peanut Butter Swirl Banana Nice Cream, Chocolate Banana Milkshake, and these Blueberry Banana Baked Donuts.

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Healthy Banana Chocolate Chip Muffins

Course Breakfast, Dessert, Snack

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 9

Ingredients

• 2 cups oat flour (made by processing whole oats in a blender until flour consistency is reached)
• 2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3-4 tablespoons maple syrup depending on desired sweetness
• 1/4 cup almond milk or dairy-free milk
• 3 overripe mashed bananas
• 1/2 teaspoon vanilla extract
• 1/4 cup natural peanut butter smooth or chunky
• 1/3 cup mini chocolate chips plus more for topping

Instructions

• Preheat oven to 350 degrees and line/grease a muffin tray for 9 muffins.
• Combine the first four dry ingredients in a medium bowl and whisk together until evenly combined.
• Add the rest of the ingredients (aside from the chocolate chips) and stir until evenly combined. Stir in chocolate chips.
• Evenly distribute batter into the prepared muffin tray, filling each muffin cup almost to the top. Bake in preheated oven for 20-25 minutes or until a toothpick comes out clean.
• Let cool for 10-15 minutes before removing from the tray and cooling on wire rack. Enjoy!

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I know it is the middle of summer, but I love pumpkin all year round. I especially love pumpkin when it is paired with chocolate because chocolate makes everything better!

These Almond Flour Pumpkin Cookies are so good that I have been making them almost every day! There is something so nostalgic about biting into a soft pumpkin cookie that is filled with melted chocolate chips and warm cinnamon flavor. This recipe could not be any easier to make, and utilizes healthier ingredients that you can feel good about splurging on!

why this recipe works

This recipe utilizes a combination of almond flour and oat flour to create a soft, chewy, and naturally gluten-free cookie. Almond flour has a high-fat content. This works wonders in healthy baking to create rich and moist treats like this Vegan Chocolate Banana Bread.

Canned pumpkin not only gives these cookies their delicious flavor but also works as an egg replacement in vegan baking. Pumpkin ensures these cookies are perfectly soft and flavorful.

These cookies get their sweetness from the combination of maple syrup and chocolate chips. After a lot of recipe testing, I found that 1/4 of a cup of maple syrup adds the perfect amount of sweetness.

Pumpkin pie spice and cinnamon work together to ensure that these little gems are filled with warm and comforting flavors in every bite. If you do not have pumpkin pie spice on hand, you can make your own by combining 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, 1/4 a teaspoon of ground ginger, and 1/8 a teaspoon of ground cloves.

Looking for more pumpkin recipes? Try out this Amazing Vegan Pumpkin Bread and these Pumpkin Oatmeal Cookies.

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Pumpkin Almond Flour Cookies

Course Dessert

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Ingredients

• 1 cup almond flour
• 1/2 cup oat flour made by processing oats in a blender until flour consistency is reached
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon cinnamon
• 1/2 cup canned pumpkin
• 2 tablespoons melted coconut oil
• 1/4 cup maple syrup
• 1/2 teaspoon vanilla
• 1/3 cup of chocolate chips plus more for topping

Instructions

• Preheat oven to 350 degrees and line a baking sheet with parchment paper.
• Combine the first 7 dry ingredients in a medium bowl and stir until evenly combined. Add the rest of the ingredients (aside from the chocolate chips) and stir until evenly incorporated. Stir in chocolate chips.
• Measure out cookie dough with a tablespoon and evenly place on a baking sheet (these cookies spread a little but not too much). Bake for 8-10 minutes until the bottoms are a light golden brown. Allow cookies 5 minutes to cool on the tray before transferring to wire rack. Enjoy!

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I am always looking for an excuse to incorporate chocolate into my breakfast, and this chia seed pudding is the perfect opportunity. This recipe is naturally sweetened with maple syrup and packed with chocolatey flavor, which makes this the perfect feel-good treat that pairs perfectly with fresh berries, oatmeal, or yogurt.

Recipe Notes

This chia seed pudding requires at least 3 to 4 hours to set in the fridge before serving. If you plan on making this chia seed pudding for breakfast, be sure to make this pudding the night before and place it in the fridge overnight.

The recipe calls for almond milk, but you can use your favorite dairy free milk.

Chia seed pudding is extremely versatile and adaptable so you can add any additional flavors or toppings that you like. This recipe pairs wonderfully with smoothies, oatmeal, yogurt, granola, and fruit!

If you love this recipe, try this Vegan Chocolate Banana Milkshake that is totally acceptable to eat for breakfast!

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Chocolate Chia Seed Pudding

Course Breakfast, Snack

Prep Time 5 minutes minutes

Total Time 4 hours hours

Servings 1

Ingredients

• 2 tablespoons of chia seeds
• 1.5 tablespoons cocoa powder
• ½ cup almond milk
• ¼ teaspoon vanilla
• 1-2 tablespoons maple syrup depending on desired sweetness

Optional

• small pinch of salt
• pinch of cinnamon

Instructions

• Combine chia seeds and cocoa powder in a bowl and stir until combined. Add the rest of the ingredients and stir until completely combined and no clumps remain (this may take a minute or two but just keep stirring).
• Place in the fridge to set for 3-4 hours or overnight. Enjoy with coconut milk yogurt, granola, oatmeal, and/or fresh fruit.

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If you’re the type of person who’d rather eat spoonfuls of cookie dough than eat an actual cookie, then you will LOVE this recipe. There is something so nostalgic and magical about devouring cookie dough by the spoonful, and this recipe gives you the power to indulge completely guilt-free!

I adapted this Edible Cookie Dough recipe from my Flourless Peanut Butter Chickpea Blondie recipe because I constantly found myself devouring half of the blondie batter before the blondies would make it into the oven. This quick and easy recipe makes the perfect healthy treat when you are looking for something to satisfy your sweet tooth. Once you try this Edible Cookie Dough, you will understand why I make this recipe multiple times a week!

Recipe Breakdown

This healthy cookie dough calls for six simple ingredients and only requires two simple steps.

All you have to do is process chickpeas, peanut butter, maple syrup, vanilla, and salt in your food processor until you have a completely smooth texture with no lumps remaining. You may have to stop and redistribute the dough throughout your food processor at times and process for a few minutes, but I promise the end result will be the perfect texture.

Once you have smooth cookie dough, all you have to do is add your desired amount of chocolate chips and stir them in by hand. If you want a sweeter dough or more peanut butter flavor, feel free to add more maple syrup or peanut butter. This recipe is extremely flexible and versatile so feel free to let your creativity run wild!

Now grab your spoon and enjoy amazing cookie dough that is guilt free and completely safe to eat!

If you love this recipe, be sure to check out my recipe for these Healthy Peanut Butter Chocolate Chip Cookies!

Happy baking!

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Healthy Edible Cookie Dough

Course Dessert, Snack

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 people

Ingredients

• 1 15oz can of chickpeas drained and rinsed
• 1/2 cup of peanut butter
• 1/3 cup of maple syrup you may add more depending on desired sweetness
• 3/4 teaspoon of vanilla
• 1/4 teaspoon of salt
• 1/3-1/2 cup of vegan chocolate chips

Instructions

• Combine all ingredients in food processor and blend until well combined and the dough has reached a thick and creamy consistency.
• Add desired amount of chocolate chips and mix in by hand. Serve and enjoy immediately. Store in fridge.

The post Healthy Edible Cookie Dough appeared first on Splurge with Ella.

If you’re looking for the perfect treat to make for Valentine’s Day, I have just the recipe for you. These chocolate covered strawberries are dipped in a chocolate sauce that is simple, healthy, and unbelievably amazing!

If you’re anything like me, you want (and by want I mean NEED) to eat chocolate every single day. This recipe was born one day when I realized my stash of vegan chocolate chips had been completely depleted, which sent me into a slight panic. I did not want to go buy regular chocolate chips because most chocolate varieties that you purchase at the store are not vegan, and almost all of them contain large amounts of sugar.

I became instantly determined to create healthier chocolate that could be made at home. To make chocolate, you need cocoa, a fat source, and a sweetener, which is why I chose to use cocoa powder, coconut oil, and maple syrup. After testing out different proportions of each ingredient, I finally found the right balance to create a sweet, smooth, and addicting chocolate.

And that is how this simple and guilt-free chocolate sauce became one of my favorite go-to ways to get my chocolate fix.

Healthy Chocolate Sauce Recipe Notes

This recipe calls for 3 simple ingredients: coconut oil, maple syrup, and cocoa powder. All you have to do is mix these magical ingredients together and BOOM! You have an amazing versatile chocolate sauce that is perfect for making chocolate covered strawberries.

It is important that your coconut oil is completely melted and HOT. Using hot coconut oil will help to ensure that your chocolate coating is smooth.

If you usually keep your maple syrup refrigerated, it helps to microwave the coconut oil until it is melted, then add the maple syrup, and microwave again before adding the cocoa powder.

This chocolate sauce recipe is great for making guilt-free chocolate covered strawberries or chocolate covered pretzels; but it also pairs perfectly with Banana Nice Cream (or you can just eat it right off the spoon)!

Looking for more chocolatey treats? Check out these amazing chocolate recipes: Vegan Chocolate Cake, Double Chocolate Muffins, Chocolate Pudding Pie, and Vegan Chocolate Baked Donuts.

Happy baking!

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Healthy Chocolate Covered Strawberries

Course Dessert, Snack

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Ingredients

• 3 tablespoons (hot) melted coconut oil you want the coconut oil to be very hot even if it is already in a liquid state, microwave for at least 10-20 seconds
• 3 tablespoons maple syrup room temperature or warm
• 1/4 cup cocoa powder
• 1 pint strawberries

Instructions

• Combine all ingredients in a small bowl and stir to combine until completely smooth (adding more coconut oil for a thinner coating and more maple syrup for a sweeter coating).
• Dip strawberries into melted chocolate sauce and place on a parchment lined baking sheet. Once you have coated all of your strawberries, place in the fridge to set for 30 minutes to one hour or until chocolate has hardened. Enjoy!

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Mac and Cheese is one of my favorite comfort foods. Unfortunately, it can be difficult to find vegan mac and cheese that actually tastes good, which is why I am SO excited to share this recipe with you.

Over the past year, I have tried countless Vegan Mac and Cheese recipes that all ended with bowls of (oddly textured) disappointment. Although, after many failed attempts, I have finally developed the perfect Vegan Mac and Cheese recipe that is made with simple ingredients that you can feel good about. Plus, it is naturally gluten-free and soy-free!

Vegan Mac and Cheese Recipe Breakdown

Many vegan “cheese” sauces are made with a cashew base, but that method proved to be more time consuming and obtained a less than desirable texture. This recipe uses vegetables as a base and has four main ingredients: carrots, potatoes, nutritional yeast, and unsweetened almond milk.

Carrot and potato help create a healthy base to this sauce that can be easily blended to a smooth and creamy consistency when combined with almond milk.

Nutritional yeast, is what gives this “cheese” sauce a cheesy flavor and color. I have grown to love nutritional yeast for not only the addicting flavor, but it is also full of health benefits by containing vitamins and minerals!

How to make Vegan Mac and Cheese

This recipe has three simple steps and can be made in less than 20 minutes.

1. Steam the carrots and potatoes until very soft and can be easily pierced with a fork. Once the vegetables are cooked thoroughly, you can add them to your food processor along with all of the other ingredients.

2. Blend all ingredients together until completely smooth and creamy (about 3 minutes).

3. Pour your cheese sauce into a saucepot over medium-high heat and constantly stir or whisk until the mixture thickens to desired consistency (about 5-10 minutes).

Serve warm over pasta and enjoy! I love to enjoy this vegan cheese sauce over chickpea pasta, which is naturally gluten-free and packed with protein! This recipe is easy to make, but it is even easier to eat!

If you love this recipe, be sure to check out another one of my favorite easy dinner recipes: Loaded Sweet Potatoes. Enjoy!

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Vegan Mac and Cheese

Course Main Course

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Ingredients

• 1 cup of sliced carrot about 1 large
• 1 small/medium golden potato peeled and diced
• ¼ cup plus 1 tablespoon of nutritional yeast
• 1 1/4 cups of unsweetened almond milk
• 1 ¾ teaspoons of salt
• ¼ teaspoon of garlic powder
• 2 tablespoons of olive oil
• 1 tablespoon of cornstarch
• 1 tablespoon of lemon juice
• ¼ teaspoon of onion powder
• pinch of cayenne pinch of nutmeg, black pepper to taste
• 1 box desired pasta I like to use chickpea pasta

Instructions

• Steam the carrots and potatoes about 10 minutes until soft. Remove from heat when a fork can easily pierce potatoes and carrots. Allow to cool for a few minutes before adding to your food processor.
• Add all ingredients into a food processor and blend on high until very smooth.
• Heat pot over medium heat and add mixture, stirring constantly for 5-10 minutes until it begins to thicken to desired consistency
• Pour warm sauce over cooked pasta and enjoy!

The post Vegan Mac and Cheese appeared first on Splurge with Ella.

This healthy and amazing Banana Bread recipe has become one of the most popular recipes that I have shared on my Instagram, and I am so excited to finally be publishing it here.

There’s nothing better than a warm slice of banana bread fresh out of the oven, and this recipe is made with 100% wholesome ingredients that you can feel good about. If you love banana bread I promise you will love this guilt-free recipe, and so will everyone else who tries it.

Why this recipe works

Vegan banana bread recipes often call for egg replacements like flax seeds or other substitutes that you may not have on hand, but this recipe sticks to the basics.

Banana happens to be one of my favorite egg replacements when making vegan desserts, which is why this recipe calls for three whole overripe bananas. Another benefit of incorporating banana into a recipe is that it acts as a natural sweetener. This is why this recipe only calls for 1/3 of a cup of maple syrup.

I decided to use coconut oil as the fat source in this banana bread because using coconut oil in cakes or breads will always ensure that they turn out moist and obtain a tender crumb.

A combination of oat flour and whole wheat flour ensure that this vegan banana bread is healthier than traditional banana bread recipes, and they give this bread an extra special flavor that I love!

Of course, I had to incorporate chocolate chips because…well who doesn’t love chocolate? Chocolate chips also help to give this banana bread another element of sweetness that is just perfect.

Pro tip:

Pro tip: if your bananas are ripe, but not overripe yet, pop them in the oven at 350 degrees until the peels turn completely black. Then remove them from the oven and allow time to cool before slicing off the peel with a knife – now you have perfectly soft and sweet bananas! Magical.

If you love banana, be sure to check out some of my favorite banana forward recipes: Blueberry Banana Muffins, Healthy Banana Oat Cookies, Blueberry Banana Baked Donuts, and my Peanut Butter Swirl Banana Nice Cream. This Banana Bread is easy to make, but even easier to eat. I hope you enjoy it as much as we do! Happy Baking!

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Vegan Banana Bread

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6

Ingredients

• 1 cup of oat flour made by blending 1 cup of oats in the blender until four consistency
• ¾ cups of whole wheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp of salt
• ½ tsp of cinnamon
• 1 1/3 cups of mashed banana about 3 overripe OR baked bananas
• 1/3 cup of coconut oil melted
• 1/3 cup of maple syrup plus 3-4 more tablespoons depending on desired sweetness
• ¼ cup of almond milk slightly warm so it does not solidify the coconut oil
• 1 tsp of vanilla
• 1/3-1/2 cup of chocolate chips I like to add more to the top – vegan if desired

Instructions

• Preheat oven to 350 and grease bread pan with coconut oil.
• Combine the first 6 dry ingredients together in a medium bowl and whisk until combined.
• Combine the mashed banana, maple syrup, melted coconut oil, almond milk, and vanilla in a small bowl and stir to combine. Add the wet ingredients into the dry and gently fold in to combine.
• Add in desired amount of chocolate chips and fold in to combine.
• Pour batter into prepared bread pan and bake for 40-45 minutes or until a toothpick comes out clean and the top springs back when touched.
• Cool bread before removing from pan and slicing. Enjoy!

The post The Best Vegan Banana Bread appeared first on Splurge with Ella.

If you’re looking for a healthier potato chip alternative or if you’re just looking for a new and delicious snack idea, I have just the recipe for you. Look no further than these Baked Plantain Chips.

Baked Plantain Chips are:

1. Gluten free

2. Paleo friendly

3. Vegan

4. Salty and crispy

5. Quick and easy

6. Extremely addicting!

Recipe Notes

Not familiar with plantains? Plantains are a versatile fruit (with similar uses to a potato) that can be mashed, baked, fried, boiled, and turned into chips! Plantains also contain minerals, vitamins, and are a good source of fiber. Although plantains look like large bananas, they cannot be eaten raw. This recipe calls for green plantains, to ensure that your chips will bake up crisp, rather than soft.

It is important to slice your plantains as thinly as possible to ensure your chips turn out crispy, and be sure to keep a close eye on them while they’re in the oven to prevent from over baking.

These Plantain Chips pair perfectly with my favorite Guacamole recipe or even my Easy Homemade Hummus recipe!

Now enjoy your easy, homemade, and guilt free snack!

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Baked Plantain Chips

Course Snack

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 2 people

Ingredients

• 1 large green plantain
• 1 tablespoon of olive oil or whatever oil you prefer
• salt and pepper to taste

Instructions

• Preheat oven to 400 degrees and grease a baking sheet with oil or line with parchment paper.
• Cut off both ends of the plantain and remove the peel by cutting the peel lengthwise about three times or until you are able to remove it easily.
• Slice the plantain as thinly as possible with a sharp knife and spread slices onto your baking sheet.
• Brush plantains with olive oil and season generously with salt and pepper to taste.
• Bake in preheated oven for about 20 minutes (flipping the chips halfway through) or until crispy.
• Remove from oven and season again with salt and pepper and any other desired seasonings. Serve with guac, hummus or enjoy as is!

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Can’t decide between a muffin or a donut for breakfast? Now you don’t have to choose! These Vegan and Guilt-Free Blueberry Banana Donuts are the best of both worlds. They are the perfect cross between a flavorful blueberry muffin and fluffy banana bread. The best part? They’re secretly made with 100% wholesome ingredients and are refined sugar-free.

I am a firm believer that donuts are one of the sweetest indulgences in life. Although, most donuts contain a large amount of sugar and high-fat content. I wanted to create a recipe that would allow me to indulge in my favorite breakfast treat completely guilt-free, and this my friends, is how these delicious baked donuts were born. Made with ingredients like whole wheat flour, bananas, and sweetened with maple syrup, you can feel good about enjoying this morning classic. These donuts are packed with banana flavor, bursting with blueberries, and filled with warm cinnamon in every bite.

Ingredient Breakdown

These blueberry banana baked donuts contain a few key ingredients that ensure their soft texture and perfect sweetness:

Whole wheat flour

First, these donuts are based on whole wheat flour. Whole wheat flour is a great alternative to white flour if you want to get more nutritional benefits. This flour also helps give these donuts their tender texture and helps to add an additional layer of flavor.

Banana

Since this recipe is made from 100% vegan ingredients, banana works as a plant-based egg replacement. Banana helps to keep baked goods light, fluffy, and moist. Plus, it is also the main flavor profile within these donuts and is a wonderful all-natural sweetener.

Maple syrup

1/4 of a cup of maple syrup help to give these donuts their sweetness alongside the banana. Maple syrup also adds subtle hints of vanilla and maple to every bite of these donuts.

Coconut oil

Melted coconut oil ensures that these donuts stay moist, tender, and flavorful. It is important that you use almond milk that has been slightly warmed to at least room temperature (I just heat it up in the microwave) so that it does not solidify the coconut oil when the two ingredients are combined.

If you love these donuts, be sure to check out my Vegan Chocolate Donut recipe or my Blueberry Banana Muffins for more breakfast ideas.

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Blueberry Banana Baked Donuts

These delicious donuts are secretly made healthy with wholesome and vegan ingredients.

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 9

Ingredients

Donuts

• 1 3/4 cups of whole wheat flour
• 3 teaspoons of baking powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of cinnamon
• 1/2 teaspoon of salt
• 1/4 cup of melted coconut oil
• 1/4 cup plus 3 tablespoons of maple syrup
• 1/2 cup of almond milk (room temperature or warm) or dairy free milk of choice
• 1 1/4 cups of mashed banana about 3 large overripe
• 1/2 teaspoon of vanilla
• 3/4 cup of fresh blueberries

Glaze:

• 3/4 cup of powdered sugar
• 2 tablespoons of almond milk
• Or to keep refined sugar free drizzle donuts with a small amount of maple syrup

Instructions

• Preheat oven to 350 degrees and grease a donut pan (if you do not have a donut pan, these will make wonderful muffins!)
• Combine the first 5 dry ingredients in a medium sized bowl and whisk.
• Combine the melted coconut oil, mashed bananas, maple syrup, almond milk (make sure your almond milk is slightly warm so it does not solidify the coconut oil) and vanilla in a small bowl and stir until well combined.
• Pour the wet mixture into the dry and gently stir until just combined. Fold in the blueberries.
• Evenly divide batter into prepared pan, filling each donut to the top. Bake in preheated oven for 20-25 minutes or until donuts have risen, spring back to the touch or a toothpick comes out clean. Let cool for 10 minutes and remove from pan.
• Make glaze by combining sugar and almond milk and drizzle over cooled donuts.

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