Vegan Blueberry Oatmeal Muffins
These healthy blueberry oatmeal muffins are tender, moist, and so delicious! Vegan, whole grain, oil-free, and lightly sweetened.
Blueberry muffins are probably my favorite muffin flavor and something I crave whenever spring comes around. When I was little I ate those giant Costco blueberry muffins and thought they were the best thing ever. They were definitely tasty! But these days I need a little more substance at breakfast to fuel me through the morning. So I took my favorite muffin and my favorite breakfast food (oats) and combined them to make these blueberry oatmeal muffins! They’re made with wholesome plant-based ingredients, no eggs or dairy, and are so delicious and satisfying.
Key Ingredients
- Bananas ⟶ Provide moisture and lots of natural sweetness. Make sure they are super ripe!
- Silken Tofu ⟶ Acts as a binder and also provides moisture and structure. Silken tofu makes the muffins more soft and tender.
- Oats ⟶ Rolled oats make the muffins more hearty and filling.
- Whole Wheat Flour ⟶ I love baking breakfast muffins and breads with whole wheat flour for a little extra nutrients and fiber. Use a good quality whole wheat flour (I use Bob’s Red Mill Organic Whole Wheat Flour*).
- If you’re concerned about a “whole wheat” flavor, you can use white whole wheat flour* which is softer with a milder flavor. Or use all purpose flour.
- Almond Butter ⟶ Instead of oil, these muffins get most of their fat from almond butter. This makes the muffins more tender and satiating.
- You can use other nut/seed butters as well. I’ve made it with peanut butter which makes lighter muffins, though I prefer the flavor pairing of almonds and blueberries. Walnut butter or tahini would be delicious too!
- Blueberries ⟶ Fresh or frozen. Keep in mind fresh blueberries tend to burst more easily in the oven (the muffins in the photos used fresh blueberries). If using frozen, add them at the very end and don’t thaw.
- Lemon ⟶ Just a little bit of tartness from lemons complements the sweetness of blueberries perfectly. You could also try orange!
Tips for Success
Use very ripe bananas ⟶ Your bananas should be super spotty, almost brown, and very soft to ensure they add enough moisture and sweetness.
Let the batter rest before baking ⟶ Resting gives the whole wheat flour and oats time to hydrate, leading to a thicker batter which will rise better. It also means your final muffins will be more soft and moist.
Use runny almond butter ⟶ Your almond butter should be thin and runny. If it’s stiff from being in the fridge, you can microwave for a few seconds to melt the natural oils. If your almond butter is still hard after heating, that likely means there isn’t enough natural oil in it. Be sure to always stir your jar of almond butter before using, and don’t use bottom-of-the-jar nut butter which is usually much harder since the oils usually rise to the top.
Fill with batter almost to the top ⟶ These muffins are more dense than your average bakery muffin because of the whole wheat flour and oats, so they won’t rise a ton in the oven. They puff up just enough to create a small domed top and make the muffins fluffy. So be sure to fill your muffin cups almost to the top!
Vegan Blueberry Oatmeal Muffins FAQ
Can I make these muffins without banana?
I have tested these muffins with fresh peeled apples in place of banana and they were delicious! Personally I prefer the banana version, but if you’re not a fan of banana, apples add a neutral flavor with some natural sweetness. You can probably also use applesauce.
Can I make these muffins soy-free?
I haven’t tested these muffins with a substitute for the tofu, but you could try unsweetened yogurt. Swap the soy milk for another plant-based milk of choice.
Can I make these muffins nut-free?
Absolutely! Swap the almond butter for sunflower seed butter or tahini. Or if you’re not oil-free, you can try 1/4 cup of a neutral oil, olive oil, or melted vegan butter – I haven’t tested these muffins with oil so I can’t guarantee the results, but this is what I think should work from my other baking experiences.
Can I use gluten-free flour?
I haven’t tested these muffins with other flours, but you can try using an all purpose gluten-free flour (I usually have success with Bob’s Red Mill 1-To-1 Baking Flour*).
Can I use all purpose flour?
I haven’t tested it but it should work! You will likely get an even lighter, fluffier muffin.
How do I store blueberry muffins?
These muffins are very moist, especially with all the fresh fruit, and lower in sugar and salt (which act as natural preservatives), so I recommend storing them in the fridge for up to 5 days, or in the freezer for up to 2 months. You can keep them at room temperature if you’re serving them within a few hours of baking, but unless your house is very cold, I don’t recommend keeping them at room temperature overnight.
How do I reheat muffins?
The muffins do dry out a little in the fridge, but just place a wet towel on top and microwave for 15-20 seconds to reheat. Eat immediately after microwaving though or they will continue to dry out.
More Wholesome Plant-Based Muffins
- Pumpkin Nut Muffins
- Zucchini Oatmeal Muffins
- Carrot Cake Banana Muffins
- Whole Wheat Blueberry Muffins
- Snickerdoodle Banana Muffins
If you make these vegan blueberry oatmeal muffins, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!
Vegan Blueberry Oatmeal Muffins
Ingredients
Wet Ingredients
- 180 grams (about 2 small) very ripe bananas**1
- 150 grams silken tofu
- 60 ml (¼ cup) soy milk
- 60 grams (¼ cup) almond butter
- 36 grams (3 tbsp) granulated sugar**2
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Dry Ingredients
- 120 grams (1 cup) whole wheat flour
- 80 grams (1 cup) rolled oats
- 2 tsp baking powder
- 1 tsp lemon zest
- pinch of salt
- ¾ cup blueberries**3
Instructions
- Add all the wet ingredients to a blender and blend until smooth.
- In a large bowl, whisk whole wheat flour, rolled oats, baking powder, lemon zest, and salt.
- Pour the blended mixture into the bowl with the dry ingredients. Fold the wet ingredients into the dry ingredients until no dry flour is left – be careful not to overmix.
- Cover the bowl with a towel and set aside to rest for 20 minutes.Tip: Soaking the whole grains (whole wheat flour and oats) gives them time to hydrate, creating a thicker batter. This helps the muffins rise better and creates soft, moist muffins.
- Preheat oven to 425°F/215°C. Line a muffin pan with paper or silicone liners.
- Fold blueberries into the batter.
- Scoop the batter into the muffin pan (you should get 9-10 muffins).
- Bake for 5 minutes at 425°F, then reduce oven temperature to 350°F/180°C and continue baking another 16-20 minutes until a toothpick inserted in the center of a muffin comes out clean or with cooked crumbs (not wet batter).
- Cool muffin pan on a wire rack for 10 minutes, then carefully remove the muffins and place directly on the wire rack to finish cooling.
- If serving that day, store in an airtight container at room temperature. Leftovers can be stored in the fridge for about 5 days or in the freezer for 2 months.Tip: These muffins are very moist and since they are lower in sugar and salt (which act as natural preservatives), I don't recommend leaving them out at room temperature overnight. I store mine in the fridge once they are completely cooled.
Notes
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