Vegan Blueberry Muffins with Oats and Chia

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Vegan Blueberry MuffinsThese vegan blueberry muffins use oat flour in place of wheat and are packed with chia goodness!

I’ve been super into feeding Darrol Henry muffins in the mornings, but I wanted to sneak a little bit more fruit into his breakfasts. These vegan blueberry muffins were perfect. He loves them, and Dave can’t stop eating them, either!

More vegan muffin recipes: Savory Curried Eggplant Muffins, Mulberry Muffins, Vegan Oatmeal Muffins

This recipe is adapted from my vegan oatmeal muffin recipe, and it only took a couple of small alterations to make the blueberry muffins of my dreams! I’m not super savvy about gluten free baking, but I’m pretty sure that these vegan blueberry muffins are also gluten free. Could someone more in the know about xGFx baking tell me for sure, maybe?

I used frozen wild blueberries to make this recipe, but you can use regular frozen blueberries too. Costco had huge bags of organic wild blueberries in the freezer section on our last trip there, so I can make these muffins approximately 800 more times before we run out.

Vegan Blueberry Muffins

I made these muffins on a Sunday morning, and by Tuesday I already had to bake another batch, because they disappeared. Yay!

Vegan Blueberry Muffins

Ingredients

  • 2 cups rolled oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • dash of nutmeg
  • 1/4 cup whole chia seeds
  • 1/4 cup maple syrup
  • 2 ripe bananas
  • 1 teaspoon vanilla extract
  • 1 cup soy or almond milk
  • 3/4 cups frozen blueberries, thawed

Method

  1. Preheat your oven to 375F.
  2. In your blender, puree your oats to turn them into oat flour. You’re going for a white flour-like consistency, and it’s best if you don’t have any whole oats left when you’re done.
  3. Sift together the oat flour, baking powder, cinnamon, ginger, and nutmeg. Stir in your chia seeds and set aside.
  4. Put the maple syrup, bananas, vanilla extract, and vegan milk in the blender and puree until smooth.
  5. Mix the wet and dry ingredients together, then fold in your thawed blueberries.
  6. Bake for 14 minutes, and let them cool before serving. Store any leftover vegan blueberry muffins in the refrigerator. They’ll keep for about a week.
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9 comments on “Vegan Blueberry Muffins with Oats and Chia
  1. Pingback: Vegan Blueberry Muffins with Oats & Chia | Teaching Tiny Footprints

  2. Yes about the GF oats. I never used to realize there was a difference but now I know better. The muffins sound delicious so it’s a good thing you have all those blueberries. Costco is so fickle in what they carry. I used to buy the same blueberries at our Costco but haven’t seen them in a while. Maybe I should make cherry muffins since I sure have plenty of frozen cherries, thanks to Costco.

  3. These look yummyyy! I’m always looking for more ways to eat chia. I believe these would be gluten free if gluten free oats are used. Oats are often contaminated with gluten, but gluten free oats do exist. Bob’s Red Mill is a great source.

    • Thank you Hannah! I’m always hesitant to label things as gf since it’s not my area. I’m glad I was right about these!

  4. As long as the oats are GF, then this is totally GF!

    Beyond the GFness, though, they look amaaaazing. And I also really wish I had a Costco around me. Sam’s is just crappy compared. :(

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