One-Bowl Vegan Coconut Oat Blueberry Muffins

This vegan blueberry muffin recipe is packed with healthy plant-based ingredients. For this easy recipe, you will only need one large bowl and a handful of wholesome ingredients. Make these simple vegan muffins for breakfast or enjoy them as a high-protein snack.

Are you looking for a healthy and delicious snack option? These are the best vegan blueberry muffins! Packed with fiber, vitamins, and minerals, these muffins are a nutritious choice.

With a combination of juicy blueberries, nutty oats, and a touch of sweetness, these muffins are easy to make and incredibly versatile. Vegan baking never tasted so good!

Plus, they can be stored in an airtight container or frozen for longer storage. Don’t wait, give these vegan blueberry and oat muffins a try and enjoy a guilt-free treat!

What is a Vegan Coconut Oat Blueberry Muffin Exactly?

A vegan coconut blueberry muffin is a delicious baked good made with plant-based ingredients such as coconut oil, coconut or oat milk, and fresh blueberries instead of animal products like butter and eggs.

These muffins are studded with fresh, juicy blueberries, which add a burst of juicy sweetness. The coconut flavor and texture add a tropical twist to the classic blueberry muffin.

This vegan version is a healthier alternative, less processed junk, and high in fiber, vitamins, and antioxidants.

It’s so good because it’s a perfect balance of sweet, fruity, and nutty flavors with a moist and tender crumb that melts in your mouth.

Why These Vegan Muffins Are So Good

-Nutritious: Vegan blueberry and oat muffins are a healthy snack option as they are packed with fiber, vitamins, and minerals. Oats are an excellent source of dietary fiber, which can help to regulate digestion and lower cholesterol levels. Free from vegetable oil, white all-purpose flour, processed sugar like brown sugar or cane sugar, dairy, or eggs, these are ideal to serve to the entire family.

-Vegan: As a vegan option, these muffins are free of animal products, making them a compassionate choice for people who avoid consuming animal products or who follow a plant-based diet.

-Delicious: These muffins have a great taste and texture that comes from the combination of juicy blueberries, nutty oats, and a touch of sweetness from maple syrup or other sweeteners. I am talking about a recipe that the whole family will love.

-Easy to make: The recipe for vegan blueberry and oat muffins is simple and straightforward, making them an easy and quick baking project for anyone with basic baking skills.

-Versatile: Vegan blueberry and oat muffins can be enjoyed as a snack, breakfast, or dessert. They can be stored in an airtight container for several days or even frozen for longer storage. You can also customize the recipe by adding other ingredients such as a variety of nuts or dark chocolate chips.

How to Serve These Muffins

As an added bonus, top with a dollop of yogurt, a teaspoon of almond butter, a sprinkle of coconut sugar, or additional fresh blueberries.

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-In a small bowl, melt the coconut oil slightly in the microwave and set it aside to cool.

Step two-Grab a muffin tin and add muffin liners to 9 of them. Alternatively, you can grease them with coconut oil.

Step three-Preheat the oven to 350 degrees Fahrenheit.

Step four-Place two very 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. Mix it up until everything is nicely incorporated.

Step six-Add the dry ingredients except for the blueberries and mix everything well. Then, fold in the frozen berries.

Step seven-Place the batter evenly into 9 muffin liners.

Step eight-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.

Tips + Modifications

Feel free to add additional blueberries to the top of the muffins before baking. Simply press a few of them into the top of the batter.

This is a great recipe to make as a meal prep option. You can even double the recipe and freeze half of the muffins.

How to Store These Healthy Vegan Blueberry Muffins

Enjoy eating these muffins warm, right out of the muffin pan. That is my favorite time to eat them.

Store these easy vegan blueberry muffins in an airtight container and in the fridge for up to 7 days.

You can enjoy them cold, straight out of the fridge, or heat them in the microwave for about 20 seconds or so.

Make These Healthy Vegan Breakfast Recipes, Too

I will never get sick of breakfast-in-a-jar recipes. Are you tired of overnight oats? Check out The 5 Best Vegan Meal-Prep Breakfast Ideas.

Looking for more muffin ideas, you have got to try these Peanut Butter Protein Blender Muffins. They are delicious and super healthy.

Enjoy!

XOXO

Michelle