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.
Servings: 9 muffins
Equipment
- 1 muffin tin
- 9 cupcake liners alternatively you can grease the muffin tin
- 1 large mixing bowl
Ingredients
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
Dry ingredients:
- 1 cup rolled oats
- ¾ cup oat flour
- ½ cup finely shredded unsweetened coconut
- ½ cup chopped pecans
- 1 tablespoon vanilla protein powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¾ cup small frozen blueberries *Fresh works, as well
Instructions
- In a small bowl, melt the coconut oil slightly in the microwave and set it aside to cool.
- Grab a muffin tin and add muffin liners to 9 of them. Alternatively, you can grease them with coconut oil.
- Preheat the oven to 350 degrees Fahrenheit.
- Place two very 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. Mix it up until everything is nicely incorporated.
- Add the dry ingredients except for the blueberries and mix everything well. Then, fold in the frozen berries.
- Place the batter evenly into 9 muffin liners.
- 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.