These 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!
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.
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
- 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
- Preheat your oven to 375F.
- 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.
- Sift together the oat flour, baking powder, cinnamon, ginger, and nutmeg. Stir in your chia seeds and set aside.
- Put the maple syrup, bananas, vanilla extract, and vegan milk in the blender and puree until smooth.
- Mix the wet and dry ingredients together, then fold in your thawed blueberries.
- 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.