Vegan Blueberry Muffins: Easy, Guilt-Free Delights for You
Delight in these easy and guilt-free vegan blueberry muffins, perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 cup almond milk
- 1/2 cup maple syrup
- 1 cup fresh blueberries
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup coconut oil
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the flour, oats, baking powder, baking soda, and salt.
- In another bowl, mix the almond milk, maple syrup, and coconut oil until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
- Distribute the batter evenly into the muffin tin.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let them cool for a few minutes before transferring to a wire rack to cool completely.
Notes
- For extra sweetness, add a tablespoon of sugar to the batter.
- These muffins can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 9g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Vegan Blueberry Muffins, Healthy Muffins, Plant-Based Baking