Vegan Coconut Oat Blueberry Muffins
These Vegan Coconut Oat Blueberry Muffins are made with wholesome ingredients and filled with juicy blueberries and crunchy pecans in every bite. They are naturally sweetened, easy to make, and perfect for a healthy plant-based breakfast or a high-protein snack any time of day.
I started making these vegan coconut oat blueberry muffins on mornings when I wanted something quick but still homemade and healthy. They smell amazing while baking and always feel like a cozy, fresh start to the day.
They have also become a favorite snack in our house. The mix of coconut, oats, and blueberries makes them naturally sweet and nourishing, which is perfect for busy mornings, school lunches, or an afternoon pick-me-up.
Another muffin recipe we have on repeat in our home is these pumpkin banana bread muffins, which remind me of monkey bread.
Spotlight on These Vegan Coconut Oat Blueberry Muffins
- Nutritious: These vegan blueberry oat muffins are packed with fiber and naturally nourishing ingredients, making them a healthy option for the whole family. They contain no refined sugar, dairy, eggs, or processed flour.
- Vegan: This recipe is completely plant-based, using wholesome ingredients that fit perfectly into a vegan lifestyle or anyone looking for lighter baked goods.
- Delicious: Juicy blueberries, nutty oats, and a hint of natural sweetness create a soft, flavorful muffin that both kids and adults love.
- Easy to make: With simple ingredients and quick prep, these vegan muffins come together easily for busy mornings or last-minute baking.
- Versatile: Enjoy them for breakfast, a snack, or a healthy dessert. They store well and can be customized with nuts, seeds, or dairy-free chocolate chips.
The Ingredients
Oat flour: This type of flour produces a nice consistency and is ideal for baking. You can make your own oat flour by blending old-fashioned oats until they form into flour.
Rolled oats: This ingredient adds thickness and heartiness to the muffins. Oats are packed with fiber and protein and are a great breakfast source.
Protein powder: Only use plain or vanilla-flavored protein powder for these muffins. I promise you are going to love the amount of protein and goodness they offer your body.
Bananas: This is the base for these muffins. Make sure you use very ripe bananas. I am talking about bananas with a lot of brown spots. You know, the ones that you want to trash. Yup, those are the ones.
Coconut: You will want to use finely shredded and unsweetened coconut flakes. The finer the better for this recipe.
Maple syrup: With just a splash of pure maple syrup, this will lightly sweeten these delicious muffins.
Coconut oil: Instead of canola oil or olive oil, this heart-healthy oil is ideal for baking. Plus, it really helps bring out the coconutty flavor.
Yogurt: I like to use coconut yogurt for this recipe. However, any plant-based plain or vanilla yogurt will do the trick.
Plant-based milk: You can use your favorite non-dairy milk from oat, coconut, or almond milk.
Blueberries: I recommend mini frozen blueberries for these muffins. I am sure fresh blueberries will do the trick as well. I like to purchase Trader Joe’s Organic Wild Blueberries. They are simply the best.
Cinnamon: With a dash of cinnamon, the flavors of these muffins work so well together. Cinnamon and baking go together like peanut butter and jelly. Am I right?
Pecans: Yum! The crunch from these rich nuts is one of the best parts of these muffins. Plus, it helps to pack in the protein into these mouth-watering yet healthy muffins.
Salt: There’s no such thing as baking without some salt. This simply helps combine all of the ingredients nicely.
The Instructions
Step one: Preheat the oven to 350 degrees Fahrenheit. Add nine muffin liners to a cupcake tin. Alternatively, you can grease them with coconut oil.
Step two: In a small bowl, melt the coconut oil slightly in the microwave and set it aside to cool. *I like to use the defrost setting.
Step three: Add the dry ingredients to a medium bowl and mix. This includes Old-Fashioned oats, oat flour, unsweetened coconut, protein powder, cinnamon, and salt. Set the bowl aside.
Step four: Place two ripe bananas in a large mixing bowl and mash them with a fork until they are smooth and creamy.
Step five: Add the remaining wet ingredients to the bowl, adding the melted coconut oil last. This includes maple syrup, yogurt, milk, and coconut oil. Mix it up until everything is nicely incorporated. *Do not over-mix.
Step six: Add the dry ingredients to the wet and mix until incorporated.
Step seven: Fold in the chopped pecans and blueberries.
Step eight: Place the batter evenly into 9 muffin liners. Use the back of a spoon to press it down into an even layer.
Step nine: Bake for 18 minutes. Allow the muffins to cool for 5 minutes and then place them on a cooling rack to completely cool to room temperature.
Storage
Store these muffins in an airtight container and in the fridge for up to 7 days.
Tips + Modifications
These muffins do not rise. So, make sure to fill them to the top of the muffin liners.
To reheat leftovers, place one muffin on a microwave-safe plate and heat for 20-25 seconds.
You can use fresh blueberries instead of frozen. I do recommend frozen wild blueberries since they are so small.
These muffins are lightly sweetened. If you like a sweeter muffin, drizzle a little maple syrup over a warm baked muffin and enjoy!
More Vegan Muffin Recipes
Peanut Butter Protein Blender Muffins
One Bowl Banana Coconut Muffins
Vegan Coconut Oat Blueberry Muffins
Equipment
- 1 muffin tin
- 9 cupcake liners alternatively you can grease the muffin tin
- 1 large mixing bowl
- 1 medium mixing bowl
Ingredients
Dry ingredients:
- 1 cup Old-Fashioned Oats
- ¾ cup oat flour
- ½ cup finely shredded unsweetened coconut
- 1 tablespoon vanilla protein powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Wet ingredients:
- 2 very ripe medium-sized bananas
- ¼ cup pure maple syrup
- ¼ cup plant-based yogurt
- 3 tablespoons extra virgin coconut oil
- 2 tablespoons plant-based milk
Mix-ins:
- ¾ cup small frozen blueberries *Fresh works, as well
- ½ cup chopped pecans
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Add nine muffin liners to a cupcake tin. Alternatively, you can grease them with coconut oil.
- In a small bowl, melt the coconut oil slightly in the microwave and set it aside to cool. *I like to use the defrost setting.
- Add the dry ingredients to a medium bowl and mix. This includes Old-Fashioned oats, oat flour, unsweetened coconut, protein powder, cinnamon, and salt. Set the bowl aside.
- Place two ripe bananas in a large mixing bowl and mash them with a fork until they are smooth and creamy.
- Add the remaining wet ingredients to the bowl, adding the melted coconut oil last. This includes maple syrup, yogurt, milk, and coconut oil. Mix it up until everything is nicely incorporated. *Do not over-mix.
- Add the dry ingredients to the wet and mix until incorporated.
- Fold in the chopped pecans and blueberries.
- Place the batter evenly into 9 muffin liners. Use the back of a spoon to press it down into an even layer.
- Bake for 18 minutes. Allow the muffins to cool for 5 minutes and then place them on a cooling rack to completely cool to room temperature.
