happy almost weekend from me and these perfect muffin cookies! i set out to make something that could be eaten for breakfast or as a snack, and these pass the test! Healthy Vegan Blueberry Muffin cookies are vegan, gluten-free, nutrient dense and just as tasty as can be.
if you’re going to have a muffin cookie for breakfast, i recommend having two just so you stay full. you could always pair the muffin cookie with something else too!
1/2 avocado, some nut buttaaaah and a Healthy Vegan Blueberry Muffin Cookie?! hot damn, now that’s a breakie.
while the taste is amazing, ya know, 10/10, so is the texture. further down the blog post, you can see what the inside of Healthy Vegan Blueberry Muffin Cookies look like.
while these are indeed in the shape of cookies, the texture is very similar to a muffin, hence the name!
you could also opt for a different add in rather than bluebs, but like i said, i wanted them to be a great breakfast option.
if you’re looking for something a little more decadent….hello chocolate chips.
there’s actually no peanut butter in the cookies, just for topping because, ya know that’s my fave. there is some nut butter though!
i used almond butter, just so the flavor of the nut butter wouldn’t be overpowering as it is with peanut butter. however, peanut butter is awesome and if you want a pb flavor, go for it!
the muffin cookies are sweetened with bananas and a little bit of maple syrup, just two tbsp. i think it’s a necessary ingredient, but if you want to omit the maple syrup, add a couple tbsp almond milk instead.
here’s everything you’re going to need to make these muffin cookies!
- almond flour
- all purpose gluten free flour
- baking powder
- flax meal
- mashed banana
- heavy coconut cream or thick coconut yogurt (canned and only the thick part, not the liquid)
- almond extract
- almond butter
- maple syrup
- frozen blueberries
if you love Healthy Vegan Blueberry Muffin Cookies, you’ll also love these other recipes on my blog!
as far as subs, this is the only way i made Healthy Vegan Blueberry Muffin Cookies, so you would be subbing at your own risk!
the all purpose gluten-free flour blend that i used by the way is Trader Joe’s brand! also love their nut butters because they’re on the runnier side.
are you going to make my Healthy Vegan Blueberry Muffin Cookies?!
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!
it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
Healthy Vegan Blueberry Muffin CookiesCourse: Breakfast, MuffinsDifficulty: Easy
1 cup mashed overripe banana
1/3 cup heavy coconut cream or very thick coconut yogurt (canned and only the thick part, not the liquid if coconut cream)
1/3 cup almond butter (on runnier side)
2 tbsp maple syrup
1 tsp almond extract
1/3 cup flax meal
1 cup almond flour
1/2 cup gluten free all purpose flour
1/2 tbsp baking powder
- 3/4 cup frozen blueberries
- preheat the oven to 350 degrees.
- mix the wet ingredients in a bowl and then add in the dry ones. mix until a thick batter forms.
- fold in the blueberries and use about 1/3 cup worth of batter to evenly distribute each cookie. you can slightly wet your hands to press down on the batter to mold into a symmetrical cookie shape.
- bake at 350 degrees for 28 minutes. let the muffin cookies cool down completely and store in the fridge or freezer in an airtight container.