Blueberry Cinnamon Muffins (Vegan, Egg Free)

These Healthy Blueberry Cinnamon Muffins are:

• Crumbly
• Warm
• Earthy
• Slightly Sweet
• Perfectly Spiced
• Vegan, Dairy Free, Egg Free (but don’t taste like it!)
• A Easy Meal Prep Breakfast for the Family

Meal Prep Recipes For the Win!

These vegan Blueberry Cinnamon Muffins are the perfect breakfast recipe for meal prepping.  We are huge fans of meal prepping, batch cooking, and making recipes ahead.  I love the convenience of cooking once and being able to enjoy healthy homemade breakfasts when I don’t have time to cook.  There’s a whole section of TheHerbeevore.com dedicated to my favorite tried & true meal prep recipes.  With just a little planning and prep, you can have a week’s worth of recipes ready in the time it would take to make one portion.  Just batch cook, divide into individual containers, and place in the fridge or freezer for later!  Easy peasy.

What’s In These Berry Cinnamon Muffins?

• Blueberries: I used frozen, but you can use dehydrated (soaked in hot water), freeze dried, or fresh!
• All Purpose Flour: I use King Arthur’s organic all-purpose because it has a great flavor and I can use it in any recipe.
• Old Fashioned Oats: I used old fashioned oats (NOT quick or instant oats) and these turned out great. Quick oats can make your muffins gummy, so the whole rolled oats are perfect for texture and flavor.
• Sugar: a regular white granulated sugar works just fine
• Cinnamon: I like to use organic cinnamon and spices in my recipes, this cinnamon is great in this recipe!
• Baking Powder; I like this reduced sodium baking powder to cut down on the saltiness in my recipes.
• Ground Ginger: which is great in baking recipes (I add it to all my muffins) and smoothies too for a great flavor.
• Salt
• Apple Sauce:You can use a regular apple sauce or a cinnamon variety for extra flavor and spice!
• Coconut Oil: I like to use organic coconut oil, because this stuff is great for recipes in the kitchen but also as a skin moisturizer! I add a spoonful of this coconut oil to baths for a great fix for dry skin.
• Almond Milk: one of my favorite pantry staple ingredients!  Silk makes a pantry staple version that stays fresh over a year.
• Vanilla Extract: get pure vanilla extract and not artifical baking vanilla – trust me, really good vanilla makes all the difference!

How Do I Make This Vegan Blueberry Cinnamon Muffin Recipe?

1. Preheat oven to 350 degrees Fahrenheit.  Grease a muffin pan, or full each cup with liners.
2. In a large mixing bowl, add all the dry ingredients: flour, oats, sugar, cinnamon, baking powder, ginger, and salt.  Mix to combine.
3. Add the wet ingredients into the dry: the apple sauce, coconut oil, almond milk, vanilla extract, and blueberries.  Stir well. Batter should be thick but if you want to thin it out, add a splash of almond milk.
4. Place a 1/3 scoop of batter into each muffin cup until cups are evenly full.  Sprinkle with extra cinnamon and sugar, if desired.
5. Bake muffins for 20 to 25 minutes until golden brown on top. Insert toothpick into the center of muffins to test for doneness (the toothpick will come out clean when muffins are cooked through).

Other Simple Healthy Breakfast Recipes You’ll Love!

Sheet Pan Eggs & Hashbrowns Breakfast Recipe (Vegetarian, Gluten Free)

Avocado Toast Breakfast Sandwich (Vegetarian, Gluten Free)

Aunt Ruth’s Buttermilk Pancakes (Family Recipe)

Hummus Toast with Marinated Vegetables (Vegan, Gluten Free)

Farmhouse Blueberry Crumble Muffins (Vegan + GF Options)

Get the Same Ingredients I Use To Make My Vegan Berry Muffins:

As always, if you make this Healthy Vegan Blueberry Cinnamon Muffins recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

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