Vegan Blueberry Turmeric Breakfast Muffins

Vegan blueberry turmeric breakfast muffins are full of many essential nutrients that you need to power a workout and recover strong.  They have a rich and buttery taste, a soft but crunchy texture, and the perfect touch of sweetness. Loaded with some delicious, all-natural, anti-inflammatory ingredients, vegan blueberry turmeric breakfast muffins are a smart addition to your post-workout snack lineup.  Made with athletes in mind, enjoy these muffins for breakfast, as a snack, or as a powerful post-workout treat!

 

vegan blueberry turmeric breakfast muffins

 

After the overwhelming positive feedback I received regarding my long-run cherry energy bites, I wanted to make another athlete-focused vegan recipe.  As I am currently training for an ultramarathon, recovering smart is a top priority.  Like the tart cherry energy bites I eat as fuel during a run, I focus on eating nourishing foods after a run in order to kickstart my recovery from endurance workouts.  Grabbing one of these vegan blueberry turmeric breakfast muffins after a workout helps replenish my stores.

 

vegan blueberry turmeric breakfast muffins post run

 

For months I’ve been using turmeric in my smoothies and baked goods for its anti-inflammatory properties.  Blueberries are also little nutrition powerhouses and are one of the healthiest fruits.  Blueberries have been shown to increase muscle recovery in athletes. because they have a high antioxidant level.  They’re also a subtly sweet fruit that’s small enough to put in breakfast muffins.  Walnuts are loaded with healthy fats that are essential for athletes.  Not only do the omega-3s you find in walnuts reduce inflammation, they also promote brain and cardiovascular health.  Basically, by combining these ingredients to make breakfast muffins, you create a healthy, delicious and powerful treat!

 

vegan blueberry turmeric breakfast muffins blue plate

 

These breakfast muffins are so versatile.  They are a post-workout recovery food runners, a healthy vegan snack, or a wholesome treat for any hungry soul.  They are potluck and EDGE athlete tested an approved.  According to reviews, blueberry turmeric breakfast muffins are:

Buttery

Nutty

Tender yet crunchy

Subtly sweet, making them perfect for breakfast

Wholesome and flavorful

“Really Freakin’ DELICIOUS” – Katie Fritz

NOM NOM NOM and “Pug-Approved”

 

 

I’ll keep a batch of these blueberry turmeric breakfast muffins on-hand for when I return from a long workout; a muffin is easy and small enough to have as a snack before a heartier meal.  They’re a delicious recovery muffin for runners.  But don’t worry.  Regardless of whether you worked out or not, these muffins are a healthy and satisfying choice.

 

 

Vegan blueberry turmeric breakfast muffins are anti-inflammatory, naturally sweetened, made with healthy fats, and can easily be made gluten-free! Make a batch of these tender treats for a quick morning breakfast, healthy vegan snack, or post-workout treat.

 

vegan blueberry turmeric breakfast muffins closeup

 


Vegan Blueberry Turmeric Breakfast Muffins

 

First preheat oven to 350ºF.  Make 2 flax eggs and put in refrigerator.

 

In a food processor, add almond flour, 1 cup oats, baking soda, turmeric, sea salt, ginger, cardamom.  Pulse 3 times to blend thoroughly.   Notes: The almond flour gives the muffins a buttery flavor and brings in additional healthy fats and essential nutrients for athletes.  Alternatively, you can just whisk these ingredients together in a large bowl, I just prefer the way the food processor does it.

 

vegan blueberry turmeric breakfast muffins dry ingredients

 

In a large bowl, combine the wet ingredients: mashed banana, melted vegan butter, maple syrup, flax eggs, vanilla extract and apple cider vinegar.  Mix well.  Add in the frozen blueberries and walnuts, and stir to combine.  Notes:  The apple cider vinegar helps the muffins rise but it has an interesting side effect:  it’ll turn the inside of the muffins slightly red.  Science!

 

 

 

Slowly add the dry ingredients to the wet ingredients plus the remaining 1/2 cup of oats.  Fold in gently with a spatula.  PRO TIP: do not over-stir the batter.  Over-stirring muffin batter leads to very stiff muffins.

 

blueberry turmeric breakfast muffins wet batter combined

 

Fill greased muffin tins with ~1/4 cup of batter.  Bake at 350 for 30 minutes.  Let cool 5 minutes before turning onto a wire rack.  Makes 12-15 muffins.  You can refrigerate them for up to a week, or freeze for up to 3 months.

 

 

 

 

Buen provecho!

 

Becca

 

Print Recipe
Vegan Blueberry Turmeric Breakfast Muffins
Vegan blueberry turmeric breakfast muffins are anti-inflammatory, naturally sweetened, made with healthy fats, and can easily be made gluten-free! They have a rich and buttery taste, soft but crunchy texture, and the perfect touch of sweetness. Made with athletes in mind, enjoy these muffins for breakfast, as a snack or as a powerful post-workout treat!
vegan blueberry turmeric breakfast muffins post run
Prep Time 25 minutes
Cook Time 30 minutes
Servings
muffins
Ingredients
  • 2 cups almond flour
  • 1 1/2 cups rolled oats, divided
  • 1 tbsp ground turmeric
  • 1 tsp ground ginger
  • 1/2 tsp ground cardamom *See notes
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 2 flax eggs *See notes for link
  • 5 TBSP vegan butter, melted *Or substitute coconut oil
  • 1 medium ripe banana, mashed
  • 1/2 cup maple syrup
  • 1 tsp vanilla exract
  • 1 tsp apple cider vinegar
  • 1/2 cup raw walnuts, chopped
  • 1 cup frozen blueberries
Prep Time 25 minutes
Cook Time 30 minutes
Servings
muffins
Ingredients
  • 2 cups almond flour
  • 1 1/2 cups rolled oats, divided
  • 1 tbsp ground turmeric
  • 1 tsp ground ginger
  • 1/2 tsp ground cardamom *See notes
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 2 flax eggs *See notes for link
  • 5 TBSP vegan butter, melted *Or substitute coconut oil
  • 1 medium ripe banana, mashed
  • 1/2 cup maple syrup
  • 1 tsp vanilla exract
  • 1 tsp apple cider vinegar
  • 1/2 cup raw walnuts, chopped
  • 1 cup frozen blueberries
vegan blueberry turmeric breakfast muffins post run
Instructions
  1. Preheat oven to 350ºF. Make 2 flax eggs and put in refrigerator.
  2. In a food processor, add almond flour, 1 cup oats, baking soda, turmeric, sea salt, ginger, cardamom. Pulse 3 times to blend thoroughly.
  3. In a large bowl, combine the wet ingredients: mashed banana, melted vegan butter, maple syrup, flax eggs, vanilla extract and apple cider vinegar. Mix well.
  4. Add the frozen blueberries and walnuts to the wet mixture. Stir to combine.
  5. Slowly add the dry ingredients to the wet ingredients plus the remaining 1/2 cup of oats. Fold in gently with a spatula until just incorporated. *SEE NOTE
  6. Fill greased muffin tins with ~1/4 cup of batter. Bake at 350ºF for 30 minutes. Remove and let cool 5-10 minutes before turning onto a wire rack. Makes 12-15 muffins
Recipe Notes
  • Here's how to make a flax egg.
  • The cardamom combines well with the turmeric to give these muffins a subtle spice.  If it's an infrequent spice in your typically kitchen cooking, buy it at the bulk section of your local grocery store and only get as much as you need.
  • Mixing note:  Do not over-stir when adding the dry ingredients to the wet ingredients.  Over-stirring creates stiff muffins.  Instead, use a spatula to fold gently, until just incorporated.  The batter should be thick and sticky.
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vegan blueberry turmeric breakfast muffins

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Private: Vegan Blueberry Turmeric Breakfast Muffins

vegan blueberry turmeric breakfast muffins blue plate

Print Recipe
Vegan Blueberry Turmeric Breakfast Muffins
Vegan blueberry turmeric breakfast muffins are anti-inflammatory, naturally sweetened, made with healthy fats, and can easily be made gluten-free! They have a rich and buttery taste, soft but crunchy texture, and the perfect touch of sweetness. Made with athletes in mind, enjoy these muffins for breakfast, as a snack or as a powerful post-workout treat!
vegan blueberry turmeric breakfast muffins post run
Prep Time 25 minutes
Cook Time 30 minutes
Servings
muffins
Ingredients
  • 2 cups almond flour
  • 1 1/2 cups rolled oats, divided
  • 1 tbsp ground turmeric
  • 1 tsp ground ginger
  • 1/2 tsp ground cardamom *See notes
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 2 flax eggs *See notes for link
  • 5 TBSP vegan butter, melted *Or substitute coconut oil
  • 1 medium ripe banana, mashed
  • 1/2 cup maple syrup
  • 1 tsp vanilla exract
  • 1 tsp apple cider vinegar
  • 1/2 cup raw walnuts, chopped
  • 1 cup frozen blueberries
Prep Time 25 minutes
Cook Time 30 minutes
Servings
muffins
Ingredients
  • 2 cups almond flour
  • 1 1/2 cups rolled oats, divided
  • 1 tbsp ground turmeric
  • 1 tsp ground ginger
  • 1/2 tsp ground cardamom *See notes
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 2 flax eggs *See notes for link
  • 5 TBSP vegan butter, melted *Or substitute coconut oil
  • 1 medium ripe banana, mashed
  • 1/2 cup maple syrup
  • 1 tsp vanilla exract
  • 1 tsp apple cider vinegar
  • 1/2 cup raw walnuts, chopped
  • 1 cup frozen blueberries
vegan blueberry turmeric breakfast muffins post run
Instructions
  1. Preheat oven to 350ºF. Make 2 flax eggs and put in refrigerator.
  2. In a food processor, add almond flour, 1 cup oats, baking soda, turmeric, sea salt, ginger, cardamom. Pulse 3 times to blend thoroughly.
  3. In a large bowl, combine the wet ingredients: mashed banana, melted vegan butter, maple syrup, flax eggs, vanilla extract and apple cider vinegar. Mix well.
  4. Add the frozen blueberries and walnuts to the wet mixture. Stir to combine.
  5. Slowly add the dry ingredients to the wet ingredients plus the remaining 1/2 cup of oats. Fold in gently with a spatula until just incorporated. *SEE NOTE
  6. Fill greased muffin tins with ~1/4 cup of batter. Bake at 350ºF for 30 minutes. Remove and let cool 5-10 minutes before turning onto a wire rack. Makes 12-15 muffins
Recipe Notes
  • Here's how to make a flax egg.
  • The cardamom combines well with the turmeric to give these muffins a subtle spice.  If it's an infrequent spice in your typically kitchen cooking, buy it at the bulk section of your local grocery store and only get as much as you need.
  • Mixing note:  Do not over-stir when adding the dry ingredients to the wet ingredients.  Over-stirring creates stiff muffins.  Instead, use a spatula to fold gently, until just incorporated.  The batter should be thick and sticky.
Share this Recipe

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