Thank you! In a large bowl, combine the mashed banana, sweet potato puree, maple syrup, and vanilla. Line your muffin tray with cupcake liners. Privacy Policy. From Forks Over Knives – The Plant-Based Way to Health, By Julieanna Hever, 1/2 cup vegan margarine I use Earth Balance, or … Fill all the way to the top. 12. Preheat the oven to 200C/180C Fan/Gas 6 and grease a 10–12-hole muffin tin. Pour the remaining wet ingredients into the milk and vinegar and whisk together. Add the wet ingredients along into the dry and mix until just combined before carefully folding in the … These Vegan Blueberry Muffins are fluffy, bursting with blueberry flavour and are gluten free! https://www.brandnewvegan.com/recipes/oatmeal-blueberry-muffins Bake for 25–30 minutes until a skewer inserted into the centres comes out clean. Method. Visit PlantBasedDietitian.com for updates from Julieanna. Spoon the batter into silicone muffin cups and bake for 20 minutes or until the muffins are lightly browned. Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying. Picky-kid-tested and plant-based-mom-approved, these moist, low-fat, … Sift all the dry ingredients together in a large bowl. Discover hundreds of chef-created whole-food, plant-based recipes, updated weekly. Made with a hint of lemon to take these muffins to the next level. Pop them into the oven for 30-35 minutes at 180°C/356°F (fan oven). In a large mixing bowl, combine, vegan margarine (Earth Balance) with sugar, orange juice, almond milk, vanilla, and salt. Your email address will not be published. These muffins are soft, sweet, perfectly moist, and filled with fresh blueberries in every bite. Avoid over-mixing to prevent toughness in the final product. That way they work brilliantly for breakfast. May 18, 2018. Use a spoon to fill the tin with muffin mixture. Ingredients. Get inspired! As an Amazon associate, I earn from qualifying purchases. You have been successfully subscribed. Preheat the oven to 200C/180C Fan/Gas 6 and grease a 10–12-hole muffin tin. Vegan Blueberry Oat Muffins. Getting started on a plant-based diet or looking to refresh your eating habits? Sprinkle the tops of batter with sparkling sugar sprinkles, if desired. Spoon batter into tins until they are 3/4 full or until batter is evenly distributed between 12 muffin holders. Remove from the oven and let cool for 5 minutes. Mix the oat milk and vinegar together and leave for about 5 minutes to create a buttermilk-like consistency. Kale and Farro Salad with Orange-Avocado Dressing, Almond-Oat Cookie Bars with Pumpkin Frosting. You can learn more about how we use cookies to improve your experience here. These vegan blueberry muffins are also stuffed with lemon and poppy seeds, because why should you have to choose? muffin tin. Course: Breakfast. Divide the mixture evenly between the muffin tin holes and top each one with a few of the remaining frozen berries and push into the surface. Fold in the blueberries. Julieanna Hever, R.D., is author of The Complete Idiot’s Guide to Plant-Based Nutrition, columnist for VegNews magazine and a special consultant to Forks Over Knives. Add half the frozen blueberries, if using, to the mixed batter and turn gently (you just want to fold them in to prevent the colours mixing). Sprinkle fresh lemon zest over the top of each muffin to decorate. Store the muffins in an airtight container. These quick and easy blueberry oat breakfast muffins are a sweet, comforting way to start your day. Cuisine: American. 11. Transfer this mixture to the large bowl of wet ingredient, and mix together gently until well combined. Prepare your muffin tin with cooking spray and/or liners. Store muffins either at room temperature or in the refrigerator in an airtight container for up to 5 days. Read about our approach to external linking. Get free recipes and the latest info on living a happy, healthy plant-based lifestyle. Mashed banana and sweet potato puree take the place of eggs and added sugar in this vegan recipe. To make the icing, mix the icing sugar with the oat milk and lemon juice in a bowl until runny enough to drizzle over the top of each muffin (simply add 1 teaspoon more of icing sugar at a time if it’s too runny). Servings: 12. The perfect vegan blueberry muffins! *This post may contain affiliate links. They're made with cassava flour - read on for more tips on how to perfectly use this flour! Mix the oat milk and vinegar together and leave for about 5 minutes to create a buttermilk-like consistency. Or glaze with an easy icing for afternoon tea. Equipment. Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life. Bake muffins at 400 degrees F for 18-20 minutes, or until a fork comes out clean and tops are beginning to turn golden brown. These quick and easy blueberry oat breakfast vegan muffins are a sweet, comforting way to start your day. Picky-kid-tested and plant-based-mom-approved, these moist, low-fat, fruit-filled delights are great for any occasion! by: Jessica … I use Earth Balance, or use cold full-fat coconut milk. Gluten-free flour blend: I used Bob’s Red Mill GF All-purpose 1:1 flour for these gluten-free blueberry muffins… Calories: 167 kcal. Cook Time 20 mins. Author: Lindsay Reynolds. In a separate bowl, mix oats, flour, and baking powder. Prep Time 8 mins. In a small bowl, combine the oat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Combine wet ingredients with dry until well-incorporated, then gently fold in your blueberries. Download the Forks Over Knives App and get 400 whole-food, plant-based dishes at your fingertips. Sprinkle with the oat crumble topping. See more Totally moreish muffins recipes (13). By continuing to browse our site, you agree to our Terms of Use and Privacy Policy. « Vegan Cream of Asparagus Soup with Leeks and Collards, Tofu Pecan Balls with Sweet and Sour Sauce + 7 Secrets Cookbook Giveaway! Mashed banana and sweet potato puree take the place of eggs and added sugar in this vegan recipe. 9. Oat Flour: To make your own oat flour for these oat flour blueberry muffins, simply process oats (regular or certified gluten-free) in a blender or grinder, until you achieve a fine meal.