Oatmeal Vegan Muffins

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a vegan oatmeal muffin with blueberries,oats on top and placed on red and white round lid

5 from 2 votes

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www.theconsciousplantkitchen.com

This oatmeal vegan muffins recipe delivers the best vegan blueberry muffins for breakfast, filled with wholesome ingredients from oats, maple syrup, apple sauce and ready in less than 30 minutes.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/oatmeal-vegan-muffins/ or scan the QR code here ➡️

Prep Time30

Cook Time20

Total Time50

Servings: muffins

Calories: 225kcal

Author: Carine Claudepierre

Ingredients

1 cup Almond Milk (note 1)
1 teaspoon Apple Cider Vinegar (note 2)
½ cup Maple Syrup
1 teaspoon Vanilla Extract
½ cup Light Olive Oil (note 5)
¼ cup Unsweetened Applesauce
1 cup Old-Fashioned Rolled Oats (note 3)
1 ¾ cup All-Purpose Flour (note 4)
1 teaspoon Baking Powder
½ teaspoon Baking Soda
1 teaspoon Cinnamon
½ teaspoon Salt
1 ½ cup Blueberry fresh or frozen (note 6)

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a 12-hole muffin tray with paper case liners. Grease with cooking spray. Set aside.
In a large mixing bowl, whisk all the wet ingredients: applesauce, almond milk, maple syrup, vanilla extract, oil, and apple cider vinegar. Stir until the batter is smooth.
Using a silicone spatula, stir in the dry ingredients: all-purpose flour, oats, baking soda, baking powder, cinnamon, and salt.
Fold in blueberries, fresh or frozen, and stir to incorporate them evenly.
Fill the prepared muffin pan evenly with the oatmeal muffin batter and sprinkle extra oats or blueberries on top of each muffin before baking.
Bake the muffins at 350°F (180°C) for 25-28 minutes or until a toothpick inserted in the center of the muffin comes out clean.
Cool down on a wire rack before serving.

Equipment

Notes

Note 1: You can also use soy milk, oat milk, or any unsweetened plant-based milk you love.

Note 2: You can use lemon juice or lime juice instead.

Note 3: Quick oats are a great option too. Pick gluten-free certified oats if desired.

Note 4: White spelt flour or white wholewheat work well in the same amount. I didn't try all-purpose gluten-free flour for this recipe.

Note 5: Any oil with a low flavor works well, like canola oil, melted coconut oil, or avocado oil. For an oil-free option, try mashed banana or applesauce.

Note 6: You don't need to thaw frozen blueberries. My tip is to place the frozen berries in a sieve and run cold tap water onto the berries to remove the blue hue and prevent the muffin batter from turning blue/purple.

Store: Store the muffins in the fridge for up to 4 days in a sealed box, or freeze them for up to 1 month in zip-lock bags.

Nutrition