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Vegan Blueberry Oatmeal Muffins

These healthy blueberry oatmeal muffins are tender, moist, and so delicious! Vegan, whole grain, oil-free, and lightly sweetened.
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Prep Time:30 minutes
Cook Time:25 minutes
Servings: 10 muffins

Ingredients

Wet Ingredients

  • 180 grams (about 2 small) very ripe bananas**1
  • 150 grams silken tofu
  • 80 ml (⅓ cup) soy milk
  • 60 grams (¼ cup) almond butter or another nut/seed butter
  • 48 grams (¼ cup) granulated sugar or light brown sugar**2
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract

Dry Ingredients

  • 80 grams (1 cup) rolled oats
  • 120 grams (1 cup) whole wheat flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • pinch of salt
  • ¼ tsp cinnamon optional
  • 1 cup blueberries**3

Instructions

  • Add all the wet ingredients to a blender and blend until smooth.
  • In a large bowl, mix the rolled oats with the blended wet ingredients. Cover and rest for 20 minutes.
    Tip: Soaking the 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.
  • Whisk together whole wheat flour, baking powder, baking soda, salt, and cinnamon, then add to the soaked oats and fold to combine the batter.
  • Before adding blueberries, add a small dollop of plain batter to each muffin cup, enough to cover the bottom. This will help prevent the blueberries from sinking to the bottom.
  • Fold blueberries into the batter, then distribute into the muffin cups.
  • 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.
  • Store in an airtight container at room temperature for 1-2 days, in the fridge for up to 5 days, or in the freezer for up to 3 months.

Notes

1) Bananas: If you don't want to use bananas, you can use fresh peeled apples or applesauce. Use the same amount in grams.
2) Sugar: These muffins get a lot of their sweetness from the bananas, so I don't add too much extra sugar. The recipe as written will produce lightly sweet muffins. If you like baked goods on the sweeter side, add up to 1/2 cup of sugar.
3) Blueberries: You can use fresh or frozen blueberries. Fresh blueberries tend to burst more easily in the oven while frozen blueberries stay more intact. No need to thaw frozen blueberries.