Vegan Blueberry Oat Muffins
Experience the perfect union of wholesome goodness and vibrant flavors with our Vegan Blueberry Oat Muffins. These delectable treats are a testament to the magic of plant-based baking, combining the natural sweetness of blueberries with the hearty texture of oats. Whether you’re starting your day with a nutritious breakfast or enjoying a delightful snack, these muffins are a delightful way to incorporate nourishing ingredients into your diet. Bursting with juicy blueberries and the comforting essence of oats, these Vegan Blueberry Oat Muffins are a true reflection of the joys of vegan baking
Ingredients:
- 1 1/2 cups rolled oats
- 1 cup unsweetened almond milk (or your preferred plant-based milk)
- 1 tablespoon apple cider vinegar
- 1 1/2 cups all-purpose flour or whole wheat flour
- 1/2 cup coconut sugar or your preferred sweetener
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup coconut oil or vegetable oil
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions:
1. Preparing the Muffin Batter: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners. In a bowl, combine rolled oats and almond milk, adding apple cider vinegar. Allow the mixture to sit for approximately 10 minutes to let the oats soften.
2. Combining Dry Ingredients: In a separate bowl, whisk together flour, coconut sugar, baking powder, baking soda, and salt.
3. Blending Wet and Dry Ingredients: Add coconut oil and vanilla extract to the oat mixture and stir to combine. Gradually introduce the dry ingredients to the wet, mixing until just combined. Exercise caution not to overmix; a few lumps are acceptable.
4. Introducing Blueberries: Gently fold in the blueberries, ensuring they are evenly distributed without crushing them.
5. Filling Muffin Cups: Using an ice cream scoop or a spoon, divide the batter evenly among the muffin cups, filling them about two-thirds full.
6. Baking Perfection: Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center emerges clean.
7. Cooling and Serving: Once baked, allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack for complete cooling.
Nutrition Facts: Servings: Makes about 12 muffins Serving Size: 1 muffin
Per Serving:
- Calories: ~180
- Total Fat: ~8g
- Saturated Fat: ~6g
- Cholesterol: 0mg
- Sodium: ~120mg
- Total Carbohydrates: ~25g
- Dietary Fiber: ~2g
- Sugars: ~9g
- Protein: ~2g
Why Choose These Muffins? Our Vegan Blueberry Oat Muffins not only cater to your taste buds but also prioritize your health. The inclusion of nutrient-rich ingredients like rolled oats, almond milk, and blueberries ensures a delightful balance of flavors and nutritional benefits.
Perfect for All Occasions: Whether you’re hosting a brunch or seeking a quick breakfast option, these muffins are versatile and cater to various dietary preferences, making them an ideal choice for any occasion.
Storage and Reheating Tips: To maintain freshness, store the muffins in an airtight container at room temperature for up to three days, or freeze for longer shelf life. To reheat, simply warm them in the oven or microwave for a few seconds.
Conclusion: Indulge in the goodness of our Vegan Blueberry Oat Muffins—a delectable treat that transcends the boundaries of taste and health. Elevate your baking experience with this meticulously crafted recipe, and share the joy of wholesome, plant-based delights with your loved ones.
Vegan Blueberry Oat Muffins
Vegan Blueberry Oat Muffins Recipe:
Ingredients:
- 1 1/2 cups rolled oats
- 1 cup unsweetened almond milk (or any preferred plant-based milk)
- 1 tablespoon apple cider vinegar
- 1 1/2 cups all-purpose flour or whole wheat flour
- 1/2 cup coconut sugar or your preferred sweetener
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup coconut oil or vegetable oil
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions:
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a bowl, combine the rolled oats and almond milk. Add the apple cider vinegar and mix well. Let the mixture sit for about 10 minutes to allow the oats to soften.
- In a separate bowl, whisk together the flour, coconut sugar, baking powder, baking soda, and salt.
- Add the coconut oil and vanilla extract to the oat mixture and stir to combine.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the blueberries, being careful not to crush them.
- Using an ice cream scoop or a spoon, divide the batter evenly among the muffin cups, filling them about two-thirds full.
- Bake the muffins in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Facts:
- Servings: Makes about 12 muffins
- Serving Size: 1 muffin
Per Serving:
- Calories: ~180
- Total Fat: ~8g
- Saturated Fat: ~6g
- Cholesterol: 0mg
- Sodium: ~120mg
- Total Carbohydrates: ~25g
- Dietary Fiber: ~2g
- Sugars: ~9g
- Protein: ~2g