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Vegan Blueberry & Oat Muffins

Vegan Blueberry & Oat Muffins

By: Sammy Jones

Bursting with juicy blueberries and wholesome oats, these muffins are not only vegan but also packed with fibre, antioxidants and plant-based goodness. They are perfect for meal prepping, on-the-go breakfasts or to enjoy with a cup of hot coffee.


Servings

9

Prep time

Cook time

Recipe


Ingredients

  • 1½ cups rolled oats
  • 1¼ cups all-purpose flour
  • ½ cup coconut sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup unsweetened plant-based milk (almond, soy or oat milk)
  • ¼ cup melted coconut oil
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen blueberries

Method


  • Preheat oven to 190°C and line a muffin tin with baking paper.
  • In a blender or food processor, pulse the rolled oats to create a coarse oat flour.
  • In a large bowl, whisk the oat flour, all-purpose flour, coconut sugar, baking powder, baking soda and salt.
  • In a separate bowl, whisk the plant-based milk, melted coconut oil and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and stir gently until just combined. Gently fold in the blueberries.
  • Divide the batter evenly in the prepared muffin tin and bake in the oven for 18-20 mins.
  • Remove from the oven and allow to cool slightly before transferring to a wire rack to cool completely.
  • Serve warm.
  • Tip: For an extra touch of sweetness, sprinkle a little coconut sugar or cinnamon on top of each muffin before baking.

  

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Sammy Jones

Sammy Jones

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