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.
Servings: 9 muffins
Calories: 253kcal
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.
Notes
Storage:
Store these easy vegan blueberry 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!
Nutrition
Serving: 1muffin | Calories: 253kcal | Carbohydrates: 30g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 75mg | Potassium: 251mg | Fiber: 4g | Sugar: 11g | Vitamin A: 27IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 1mg