Are vegan muffins healthy?

Yes, these vegan oatmeal blueberry muffins are healthy. Let me explain: first of all, "healthy" can mean many things to different people. However, this vegan muffin recipe is more nutritious than most you see out there because it uses mainly natural ingredients that are great for you. Also, it doesn't require refined sugar that isn't good for you! These vegan oatmeal blueberry muffins are dairy-free, gluten-free, nut-free, and definitely healthier.

Can I use steel-cut oats?

No, I do not recommend using steel-cut oats for these vegan oatmeal blueberry muffins. I suggest old-fashioned oats, aka rolled oats.

How do you sweeten vegan muffins without sugar?

You can absolutely sweeten muffins without sugar. Try natural sweeteners such as maple syrup or date syrup; I love both. Another non-sugar (no calorie) sweetener that I recommend is monk fruit. However, for these vegan oatmeal blueberry muffins, my sweeteners of choice were banana and maple syrup.

Can I use frozen bananas to make banana muffins?

Gladly, yes, you can use frozen bananas to make banana muffins like this one. I would recommend that you allow them to thaw.

Are these vegan muffins freezer-friendly?

Yes, these vegan oatmeal blueberry muffins are freezer-friendly!

Gluten-free Vegan Oatmeal Blueberry Muffins

Name: The Best Gluten-free Vegan Oatmeal Blueberry Muffins
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 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

Description

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.

Ingredients

Scale

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

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Instructions

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)

Notes

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!