Vegan oatmeal blueberry muffins are the easiest healthy gluten-free breakfast muffins you can make! These vegan muffins are moist, fluffy, tasty, and full of sweet flavors from juicy blueberries, maple syrup, and bananas. They’re also gluten-free, nut-free, refined sugar-free, and perfect for healthy breakfast meal prep. The best part is that you can double batch for grab-n-go breakfasts/on-the-go breakfasts, back-to-school breakfasts, and snacks! Also, it cooks for under 30 minutes! Listen, make these ahead and freeze for busy mornings.
- 2 cups of oats
- 2 ripe bananas
- 1 cup of fresh blueberries
- ½ cup of almond milk
- 2 teaspoons of baking powder
- A dash of salt
- ¼ cup of coconut oil
- ¼ cup of original maple syrup
- 1 teaspoon of cinnamon
- ½ teaspoon of nutmeg
- ½ teaspoon of vanilla extract
- 1 tablespoon of ground flaxseed
- Preheat oven to 350; grease or spray the muffin or cupcake pan.
- Add all the ingredients into the blender (except the fresh blueberries), and blend. There is no need to blend this mixture finely; be careful not to turn this into a smooth paste or sm-oo-thie.
- Use a small spoon to scoop a small amount of dough into an already greased muffin or cupcake pan. Only add half of the intended dough, add fresh blueberries, and finally, top with the remaining dough. The goal is to have the blueberries hidden in the middle. Eventually, they will burst and release their juices as they bake. On the other hand, please feel free to add the blueberries however you deem fit. Regardless, these vegan oatmeal blueberry muffins would still taste great!
- Bake vegan oatmeal blueberry muffins in a preheated 350 oven for about 15 – 20 minutes or until a toothpick inserted comes out clean.
- Serve with more blueberries, a drizzle of warm syrup, and a cup of milk on a busy weekday morning. Equally, you can enjoy them with a cup of tea or coffee. I love to have one of these with a cup of tea. YUM!
- WATCH HOW TO MAKE THIS RECIPE (start from 1.49)
Use old-fashioned, also known as rolled oats!
Do not use cupcake paper liners; no need.
Use fresh blueberries if possible.
Do not blend the dough too much.
Swap to a no-calorie sweetener like monk fruit.
Most times, the baking time will depend on the size of your muffin or cupcake cups. So, keep this in mind and keep an eye on your muffins!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Oven (Baking)
- Cuisine: American
Keywords: Vegan, Gluten-free, Vegan muffins, Gluten-free muffins, blueberry muffins, healthy muffins, blender muffins, on-the-go breakfast, freezer-friendly muffins, meal planning recipe, banana muffins, vegan blueberry muffins