* This blog post contains affiliate links in which I may earn a small commission off of. This doesn’t change the price of the item for you*

Recipe Steps:

This recipe has two parts to it: the crust and the blueberry filling. You’ll make them separately. In mixing bowl, mix together the crust ingredients. On the stove, you’ll heat a medium saucepan and add the blueberries, water, and chia seeds. The filling takes about 10 minutes to make so I always start that first and make the crust while the filling cooks.

Grease a muffin tin or add muffin liners. Then add about 2/3 of the crust mixture. It makes 11-12 muffins. Fill the cups about halfway.

Then add the blueberry filling. Fill the cups almost all the way.

Then add the rest of the crust mixture on top. Bake for 25-30 minutes. Let cool completely before removing from the pan.

Storage:

Store the blueberry crumble muffins in an airtight container in the fridge for 4-5 days.

Topping Ideas:

These muffins pair great with some coconut yogurt. They’re also great topped with a little maple syrup, nut butter, or melted coconut butter.

Other Healthy Vegan Breakfast Recipes:

Vegan Blueberry Banana Bread:

Vegan French Toast

Strawberry Crumble Bars

PB Banana Muffins

Blueberry Crumble Muffins

These blueberry crumble muffins are vegan, gluten free, and healthy. A perfect healthy breakfast recipe, meal prep breakfast, or even a healthy snack. #veganbreakfast | #veganrecipes | #veganmuffins | #veganmealprep | #glutenfreevegan | #glutenfreerecipes | #glutenfreebreakfast | #healthybreakfast | #blueberryrecipes | #healthysnack

Prep Time

5 minutes

Cook Time

25 minutes

Serves

12

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Ingredients

Crust:

2 cups rolled oats (I used these gluten free oats )

1 cup almond flour

1 cup oat flour (can make your own by pulsing oats in a food processor or use this gf brand)

1/2 cup maple syrup (or honey)

2 tsp baking powder

1/4 cup almond milk (sub any milk)

1/2 cup unsweetened applesauce –

Blueberry Filling

3 cups blueberries (Fresh or frozen)

2 tbsp chia seeds

1 tbsp water

Method

1. Heat the blueberries along with the water and chia seeds at a simmer for 10 minutes to make the filling

2. Preheat oven to 350F

3. In a bowl, mix all of the crust ingredients together well with a spatula

4. Line a muffin pan with muffin liners and add 2/3 of the crust, saving 1/3 for later.

5. Add the blueberry layer (let it cool a bit before doing so, at least 5 mins)

6. Add the rest of the crust on top, kind of sprinkling it on there

7. Bake for 25- 30 minutes

8. Let cool completely before removing from the muffin tin

Store in the fridge for 4-5 days.

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PB Banana Muffins Recipe Steps:

This recipe doesn’t take much work at all. First, you need to preheat your oven to 350F. In a large mixing bowl, mash your bananas. Then add in the peanut butter, maple syrup, coconut flour, and baking powder. Mix everything together well. You could add in some chocolate chips here if you wanted!

Then grease a muffin tin or a mini muffin tin. Add the batter about 3/4 of the way. Bake for 23-26 minutes. Let cool before removing from the muffin tins.

Substitutions:

For the maple syrup- you can sub honey.

For the coconut flour- I haven’t tested any other flours

And for the peanut butter- you can sub any other nut butter.

These muffins are great stored in the fridge then reheated later or even eaten cold. I store for 4-5 days in the fridge. Top with a little more peanut butter and pair with a yogurt and some fruit for a well rounded breakfast. I love meals that are balanced (haha hence my blog name). Hope you all enjoy these pb banana muffins!

Other Healthy Breakfast Recipes:

Looking for other healthy breakfast recipes? Check out these easy breakfast recipes below! The strawberry crumble bars and the banana bread are both vegan and gluten free as well if you’re looking for recipes that fall in those categories.

Strawberry Crumble Bars

Vegan Blueberry Banana Bread

Cinnamon Roll Muffins

PB Banana Muffins

These vegan, gluten free 5 ingredient muffins are a great easy, healthy breakfast. A kid friendly recipe, a meal prep breakfast that the entire family will love! #veganbreakfast | #mealprepbreakfast | #healthybreakfast | #glutenfreerecipes | #healthymuffins | #healthyrecipes

Prep Time

5 minutes

Cook Time

25 minutes

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Ingredients

3 ripe bananas
1/3 cup peanut butter 
1/3 cup maple syrup
1/3 cup coconut flour 
1 tsp baking powder

Method

1. Preheat oven to 350F
2. In a bowl, mash the bananas
3. Then add in the peanut butter (I used organic peanut butter so it was nice and runny), maple syrup (can sub honey), coconut flour (haven’t tested any other flours), and baking powder
4. Optional: add in some chocolate chips or berries
5. Mix everything together well with a hand mixer mixer (leave out any add ins like the chocolate chips)
6. Grease your muffin tin, fill the tins with batter about 3/4 of the way.
7. Bake for 23-26 minutes.
8. Let cool completely before removing from the time.
9. Makes 15-17 mini muffins.

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I think adding blueberries into breads/muffins/desserts may be my favorite thing to do. Yes chocolate is amazing but there’s something about warmed blueberries that hit the spot! Check out some of my favorite blueberry recipes like my mini paleo blueberry muffins or paleo blueberry waffle or paleo lemon blueberry donuts. What are your favorite add ins to baked goods?

Recipe Steps:

This recipe is a great way to ease yourself into vegan baking because who doesn’t like banana bread?! You won’t even notice that there aren’t eggs or dairy milk in this recipe. Instead, you’ll use flax eggs.

A flaxseed egg is made with 1 tbsp flaxseed meal + 2.5 tbsp water. You need to let it thicken for about 5-7 minutes to get an egg like texture. In this recipe, you’ll make 3 total flaxseed eggs before adding everything else in the recipe.

I let the flax eggs sit and thicken while I got the rest of the ingredients ready for this easy vegan blueberry banana bread. Then I added the flaxseed eggs in before finally adding blueberries in.

You can use fresh or frozen blueberries. A lot of times I use frozen because it’s more affordable to get organic berries that are frozen.

Then line a loaf pan with parchment paper and pour the batter in.

Bake at 350F for 55-60 minutes. Let it cool completely in the pan before removing so it can continue to cook. It’s tough to do haha but worth it!

Then it’s time to enjoy a thick slice of this vegan blueberry banana bread with some nut butter drizzled on top.

Other Healthy Breakfasts:

Single Serving Paleo Banana Bread

Cinnamon Banana Bread

Maple Sweet Potato Bread

GF, Vegan Blueberry Banana Bread

A vegan, gluten free blueberry banana bread recipe that’s low in sugar and made with simple ingredients. A delicious, healthy vegan breakfast, snack, or dessert. #vegan #vegandessert #veganbreakfast #glutenfree #bananabread

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Ingredients

3 flax eggs (1 flax egg is 1 tbsp flaxseed meal + 2.5 tbsp water)

3 mashed bananas

1/4 cup nut butter

1/4 cup + 2 tbsp coconut flour

1 1/2 tbsp cinnamon

1/3 cup unsweetened almond milk

1 tsp baking powder

1 tsp vanilla

1 tsp coconut sugar*

1/2 cup blueberries, fresh or frozen

Method

1. In a small bowl, mix the ingredients together for the flaxseed eggs.
2. Let them sit for 7-8 minutes to thicken.
3. In a larger bowl mash the bananas then add everything except the blueberries and flax eggs. 
4. Mix it together well then add in the flax eggs and mix again. 
5. Finally, add in the blueberries and fold them into the recipe. 
6. Line a loaf pan with parchment paper and add the batter. 
7. Bake at 350F for 55-60 minutes. 
8. Remove and let cool completely before removing from the pan. 

Notes

*add more if you want a sweeter bread

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Brownie Bite Recipe Steps:

Like I said, these brownie bites only have 5 simple, plant based ingredients. I gathered all my ingredients before getting ready to start making these. The only thing not pictured below are the bananas that you’ll need.

First, you’ll mash the 2 bananas in a large mixing bowl. Then add in the other 4 ingredients and mix them together. I used a hand mixer to make sure the batter was smooth enough.

After the batter is mixed, grease a baking pan. I used an 8×8 brownie pan but you can use any size you have on hand. You could also use parchment paper vs greasing the baking pan but I was out haha. I like using parchment paper if I have it on hand, it makes removing these peanut butter brownie bites easier.

After you pour the batter in, smooth out the top. Then I drizzled some peanut butter on top. I always buy organic peanut butter so it’s naturally runny. If you’re looking at peanut butter butter, check the ingredient list to see what’s in it. I always look for just peanut butter and salt on the list.

Then, I took a toothpick and swirled the peanut butter around. It doesn’t take long and it’s pretty easy to do. I do this step because it makes the brownies look so pretty!

Bake for 22-25 minutes at 350F. I like mine pretty fudgy so I only baked for 22 minutes.

Other Similar Recipes:

Avocado Prune Brownies

Peanut Butter Chocolate Cups

Copycat Cashew Cookie Larabars

Peanut Butter Brownie Bites

Vegan Brownies that are healthy, easy, gluten free, and made with only 5 simple ingredients. A healthy vegan dessert that is easy and loaded with the perfect chocolate and pb combination. Also a delicious vegan breakfast or snack.

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Ingredients

2 ripe bananas
1/2 cup peanut butter
1/4 cup unsweetened cocoa powder
1/4 cup maple syrup
1 1/2 tbsp vegan vanilla or chocolate protein powder (I used Silver Fern Vanilla Protein)

Method

1. Preheat oven to 350F
2. In a bowl, mash the bananas then add in the rest of the ingredients.
3. Mix with a hand mixer or immersion blender.
4. Add the batter to a greased brownie pan (I used 8×8 but it doesn’t matter)
5. Then drizzle some Pb on top. I used organic Pb so it’s naturally really runny but you could melt some in the microwave.
6. Take a toothpick and swirl it into the batter.
7. Bake for 22-25 mins depending on how you like the center- use a toothpick in the middle to see how done they are.
8. Let set for a minute before removing from the pan
9. I baked these for 22 mins and they were perfectly fudgy

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I probably ate a larabar every other day back in college because they’re so tasty and have so many delicious flavors. Recreating these at home was so fun because I got to test them a few different times and always have some on hand haha. They’re naturally sweetened from dates so they have no added sugar. I added a tiny bit of salt and vanilla to give them more of that cookie taste as well.

Recipe Tips:

This recipe is pretty straight forward but my biggest tip would be using the biggest food processor you can. I haven’t tested these in a blender but if you only have that option, I would recommend soaking the cashews and dates beforehand for a few hours to soften them up. That will allow them to blend easier.

Recipe Steps:

First, you’ll chop your dates and add them to a food processor

Pulse the dates until a nice paste like texture has formed. It shouldn’t take long, about 30 seconds.

Remove the dates from the food processor. Use a spatula to remove it from the food processor. Add the cashews in next.

Pulse the cashews for about 30 seconds, until they’re chopped up.

Add the cashews into a bowl with the dates then add the rest of the ingredients. Mix together well with a spatula until a batter forms. Press into a pan lined with parchment paper and place in the freezer for 1 hour.

Remove from the freezer and slice into about 8 bars.

Store in the fridge or the freezer! Hope you enjoy this copycat cashew cookie larabar recipe as much as we have over here.

Other Meal Prep Breakfast Options:

Healthy Meal Prep Breakfast

Vanilla Blueberry Oatmeal Cups

Paleo Chocolate Donuts

Copycat Cashew Cookie Larabar

These copycat cashew cookie larabars are paleo, gluten free, whole30 approved, vegan, and no bake. The perfect whole30 breakfast or snack to have on hand. #paleo #whole30recipes #whole30breakfast #veganbreakfast

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Ingredients

15 Medjool Dates (pitted) 

1 cup cashews
1/4 cup cashew butter 
1 tsp vanilla 
1/4 tsp sea salt

Method

1- in a food processor, add the chopped and pitted dates and blend together until they form a paste. Remove and put into a mixing bowl.
2- add the cashews and mix until they’re finely chopped. Add in with the mashed dates
3- add the cashew butter, vanilla, and sea salt into the bowl as well
4- mix together well with a spatula
5- line a brownie pan (any size works, just depends on how think you want the bars. I used an 8×8 square) with parchment paper
6- take the batter and press it into the pan, use your hands to even it out across the pan
7- place in the freezer 1 hour
8- remove and slice
9- you can store in the fridge or freezer. In the freezer they last longer!

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Why I Use Coconut and Almond Flour:

In this recipe, I used both coconut and almond flour. Why do you need both? Can you just use one? When I first started baking, I would always try to just use one if a recipe called for both and the texture was never right or they’d fall apart. Now whenever I’m testing a recipe, I take into consideration that coconut flour absorbs a lot more liquid than almond flour does. So, if you replace it the texture is off because the liquid ratio isn’t right.

For this recipe, I used both because when I just used almond flour it was too wet and the coconut flour helped absorb some of that. I get asked a lot about substitutes for recipes but I normally don’t recommend it because the texture won’t be the same. You can always google the ratio for replacing it though.

Pumpkin Benefits:

I have been on a pumpkin kick the last month or two. Like, the amount of pumpkin cans we’ve gone through has been crazy. Luckily they aren’t too pricey where we live + pumpkin is packed with vitamins and nutrients! I’m not a doctor so always do your own research on things but here’s what I’ve found:

It’s packed with nutrients which can help strengthen your immune system, particularly the vitamin A and C in it. In the fall and winter especially, I’m always looking for ways to sneak in extra vitamins to keep away colds and the flu. It’s also high in fiber which helps keep you regular. I try to make sure I have a good amount of fiber in every meal because it also helps keep you full longer. Pumpkin has a ton of other benefits too, these are just a few that I like!

Easy Icing:

Now for the real reason we eat muffins/cupcakes: the icing. This icing recipe is pretty simple. For this recipe, you need coconut cream (not milk but cream). You can buy this in cans or scrape the top layer of a can of coconut milk. Make sure it’s the thick, cream part NOT the milk. You also need the pumpkin puree you used for the muffins, the pumpkin pie spice you used for the muffins, and a splash of nut milk.

You’ll want to place the icing in the fridge for 10-15 minutes to let it thicken up before adding it to the muffins. If this doesn’t work, toss it in the freezer for 5-10 minutes to speed up the process.

Other Notes About This Recipe:

These muffins are super soft on the inside, not as much of a traditional cake texture. We loved that texture over here, especially with the pumpkin flavor. So don’t be surprised if they seem really soft because that’s how they’re supposed to be with this recipe! I think the combination of having a lot of pumpkin + being plant based caused them to have that texture. Like I said, we loved it and it’s honestly why I’m so obsessed with this recipe.

The biggest tip is to let them cool before removing from the liner because that helps them firm up a bit!

Other Pumpkin Recipes:

Vegan Pumpkin French Toast

Paleo Pumpkin Donuts

Pumpkin Stovetop Oatmeal

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Vegan Pumpkin Muffins

These healthy, paleo, plant based, vegan pumpkin muffins are made with simple ingredients and are egg free. A great healthy fall breakfast and meal prep option. Made with almond and coconut flour.

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Ingredients

MUFFINS:

1 cup pumpkin puree 

1/4 cup almond flour 

2 tbsp coconut flour 

1/4 cup maple syrup 

1 tsp cinnamon 

1 tsp pumpkin pie spice 

1 tsp baking powder

2 tbsp nut butter

ICING: 

4 tbsp canned coconut cream 

1 tsp pumpkin pie spice 

1 tsp nut milk 

2 tbsp pumpkin puree

Method

1. Preheat oven to 350F 
2. In a bowl, mix together all of the ingredients for the muffins. Make sure it’s mixed well. 
3. Line a muffin pan with muffin liners and pour batter into each cup. Fill them up about 3/4 of the way. 
4. Put in the oven and bake for 25-28 minutes. 
5. Let them cool before removing from the liner. They’re really soft inside so this is an important step.
6. For the icing, mix together everything in a small bowl and put it in the fridge for 10-15 minutes. 
7. Once the muffins are cooled, add icing to each of them. 
8. Enjoy and store in the fridge for 3-5 days
9. Makes 6 muffins. 

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Everytime I have a new french toast recipe, I always mention how it’s one of my favorite breakfasts to recreate because I ate it so much as a child. My step dad would always make french toast on Saturdays so it’s pretty nostalgic for me. Anytime I get the opportunity to make it as an adult- I’m always down! Especially when I can make it a little healthier than traditional french toast + totally plant based.

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How To Make A Flax Egg:

The easiest way to make a recipe that has eggs in it vegan is to make a flax egg. Making a flax egg is actually incredibly simple. What you need: 1 tbsp flaxseed meal (linked here on amazon) + 2.5 tbsp of water. That’s it! I didn’t come up with this recipe so I can’t take credit for it but it’s a game changer. You whisk the flaxseed meal together with the water and then let it sit for 5 minutes. The flax egg thickens as it sits there and becomes more of an egg like texture.

What Bread I Use:

In recipes, I typically use sourdough bread. It’s fermented differently than most bread so it doesn’t have any added sugar + is easier for me to digest. I love getting it from a local bakery or Trader Joe’s has good sourdough as well!

Caramelized Bananas:

The real star of the show here are the toppings – caramelized bananas! I am IN LOVE WITH THEM! Had to go all caps because the obsession is real. They are literally soooo simple to make (think 1 minute honestly) but taste like a fancy dessert. Heat a skillet over low medium heat, add some coconut oil, then add your bananas. Sprinkle with cinnamon and flip after 30 seconds-1 minute. That’s all you have to do, seriously!

Other French Toast Recipes:

French Toast For One

Maple Pecan French Toast Skillet

Cinnamon Sugar French Toast

Vegan French Toast

This healthy breakfast is the perfect plant based meal to start your day. An easy vegan breakfast perfect for anyone!

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Ingredients

3–4 slices of sourdough toast

1 flax egg (1 tbsp flaxseed meal + 2.5 tbsp water whisked together)

1 cup unsweetened almond milk

1 tsp cinnamon

1 tsp coconut sugar

1/2 tsp vanilla

Method

1. Heat a skillet over low medium heat
2. In a small bow, mix together the flaxseed meal and the water. Let it thicken for 5 minutes.
3. While it thickens, combine the almond milk, cinnamon, vanilla, and coconut sugar in a bigger bowl. Make sure it’s large enough for you to be able to soak the bread in your mixture.
4. Whisk all the ingredients together then add the flax egg in and mix again.
5. Soak your bread in the mixture for about 30 seconds on each side.
6. Add some coconut oil to your pan so your bread doesn’t stick and add the soaked bread.
7. Cook for 3-4 minutes on each side, depending on how thick the bread is it may take longer.
8. Served here with maple syrup and caramelized bananas.

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The best way to prepare myself for a busy day is to make breakfast the day before or even a few days before. Then whenever I’ve snoozed my alarm 5 times (oops…) I don’t have to sacrifice my breakfast There’s nothing worse than running around hangry. With these vanilla blueberry oatmeal cups, you don’t have to worry about that!

For these oatmeal cups, I combined all my ingredients together in a bowl, used a spatula to mix all the ingredients together, sprayed a muffin pan with nonstick coconut oil spray, then baked for 20 minutes. Having these on a semi warm spring morning made my soul so happy. Nothing makes me more excited for spring/summer than fresh berries- I am SO ready for fruit season to be upon us!

The recipe made about 10-11 cups. I haven’t tried freezing them but you could probably do that or cut the recipe in half. I stored the extras in the fridge for about 4 days. But trust me- you’ll want all of them I topped mine with a little bit of nut butter- perfect pairing! But anything goes well with nut butter haha.

I used vegan vanilla protein in these but you could use any protein powder you have on hand!

If you want more meal prep breakfast ideas:

Healthy Meal Prep Breakfast

Pb&j Baked Oatmeal

Paleo Protein Bites

Maple Pecan French Toast Skillet

Overnight Maple Cinnamon Oats

Vanilla Blueberry Oatmeal Cups

These vegan, healthy, plant based vanilla blueberry cups are the perfect easy meal prep breakfast. They also would be a great healthy meal prepped snack! If you want the best simple vegan breakfast- this is a tasty recipe!

Prep Time

5 minutes

Cook Time

20 minutes

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Ingredients

3 cups rolled oats

2 cups unsweetened almond milk

2 scoops vegan vanilla protein (I used Nuzest USA)

1 tbsp cinnamon

1 tsp baking powder

1/4 cup coconut sugar

1 1/2 tsp vanilla

1 cup blueberries

Method

1. Preheat oven to 350F
2. In a bowl- add in all the ingredients except the blueberries. Mix everything together with a spatula or wooden spoon. Then add in the blueberries and mix together.
3. Spray a muffin pan with nonstick spray or rub a little oil on it.
4. Evenly pour the oat mixture into the cups, about 3/4 full. Makes 10-11 cups
5. Bake for 20 minutes!
6. Enjoy

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