17 Jan 2017

Vegan Blueberry Oatmeal Muffins

Vegan Blueberry Oatmeal Muffins

My daughters really enjoy these vegan blueberry muffins! They are so easy to make that it’s hard to not make them everyday. (Like all things, too much of a good thing is still too much.)

Blueberry Oatmeal Muffins

2 ½ cups old-fashioned rolled oats*
1 ½ cups unsweetened almond, soy, etc.
2 Tbspn unsweetened applesauce
¼ – 1/3 cup pure maple syrup
2 Tbspn coconut oil
1 tsp vanilla extract
2 tsp ground cinnamon
1 tsp baking powder
¾ cup blueberries, fresh or frozen


1 Combine oats and milk in a large bowl. Cover and let soak in the refrigerator until much of the liquid is absorbed, at least 8 hours.

2 Preheat oven to 375F. Coat a 12-cup nonstick muffin tin with cooking spray (or use muffin tin liners).

3 Stir applesauce, maple syrup, oil, vanilla, cinnamon, backing powder and salt into the soaked oats. Fold in the blueberries. Divide the mixture among the muffin cups.

4 Bake the oatmeal cakes until they spring back when touched, about 25 to 30 minutes. Let cool in the pan for 10 minutes.

*For a quicker muffin, use quick cook oats instead and you won’t have to wait 8 hours to finish making them.

Adapted from Eating Well’s recipe.