Vegan Blueberry Oat Muffins are great on-the-go breakfast or as a quick snack. For me, they are perfect for traveling. Why? Here are my top 5 reasons, they:

Won’t go bad on high temperature during these hot summer days

Are easy to make and won’t take you a lot of time – who has time for baking when preparing for a trip, right?

Doesn’t require too much fussiness to eat

Are gentle for your stomach

Hold up super well in your carry-on luggage.

They are so fluffy and juicy, I promise, you’re gonna love them. When it comes to muffins I really like to experiment with the ingredients. These are definitely a perfect combo, full of nutrients, antioxidants, and are great for you.



The first time I made this recipe it wasn’t as fluffy as I wanted it to be. It was fine but not good enough. My secret ingredient is coconut flour. It definitely changed the texture of the muffins and made it taste so much better.









If you are more into sweet muffins I suggest you to add one more tablespoon of maple syrup (or honey), I like them like this better.

Blueberry Oat Muffins are 100% vegan, gluten-free, sugar-free, and dairy free.

Prep time: 5 min Cook time: 25-30 min Total: 30-35 min Servings: 10











INGREDIENTS

1 1/3 cup (125g) of ground oats (oat flour)

flax egg (3 teaspoons ground flax seeds & 9 teaspoons of water)

1 teaspoon of baking powder

1/4 teaspoon baking soda

pinch of salt

1 tablespoon coconut oil

2 tablespoons maple syrup (or honey)

1 cup (about 190g) fresh blueberries

2 tablespoons coconut flour

1/2 teaspoon cinnamon

8.45 fl oz (250ml) non-dairy milk (I used oat milk)

INSTRUCTIONS

Preheat the oven to 350°F (180°C). Prepare the silicone muffin baking pan (if you are using non-silicone pan then grease it with coconut oil or other vegetable oil) and set aside.

Whisk together the ground flaxseeds and water in a small bowl. Set aside for about 5 minutes.

Meanwhile, combine all the dry ingredients into a mixing bowl and stir until evenly combined.

Add all dry ingredients, flax egg, coconut oil, maple syrup (or honey), and 1/2 of nondairy milk into a blender or food processor and blend. Pause every 30 seconds to add the remaining amount of the non-dairy milk (about 1 tablespoon at a time) until you get a sticky texture of a dough.

Transfer the mixture in a large mixing bowl, add the blueberries, and gently stir until combined.

Dump the mixture into silicone pan and fill each cup 3/4 of the way full.

Bake for about 25 – 30 minutes. Check with a toothpick – if it comes out clean then it’s done.

Let it cool completely.

Enjoy your vegan blueberry oat muffins!

NOTES