Description
Delicious and wholesome blueberry oat muffins made with plant-based ingredients.
Ingredients
Scale
- 1 cup oat flour
- 1 cup spelt flour or all-purpose flour (can use gluten-free blend)
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 tsp baking soda
- 1 cup rolled oats (soaked in plant-based milk)
- 1 cup plant-based milk (almond, soy, or oat milk)
- 1/2 cup pure maple syrup or agave
- 1/4 cup melted plant-based butter or coconut oil
- 1 tbsp ground flaxseed (mixed with 3 tbsp water for flax egg)
- 1 tsp pure vanilla extract
- 2 cups blueberries (fresh or frozen)
- 1 tsp cane sugar (for sprinkling on top before baking)
Instructions
- Soak the rolled oats with plant-based milk in a large bowl for about 25 minutes until they soften beautifully.
- Preheat your oven to 400°F (200°C) and prepare your standard muffin tin by greasing or lining it.
- Whisk together the oat flour, spelt flour, baking powder, cinnamon, salt, and baking soda in a separate bowl.
- Combine the maple syrup, melted butter/oil, flax egg, and vanilla into the soaked oat mixture, whisking until smooth.
- Fold the wet ingredients gently into the dry flour mixture, stirring just until everything is combined. Be careful not to overmix!
- Carefully fold in the fresh or frozen blueberries.
- Portion the batter evenly into your prepared muffin tins. Sprinkle about 1 tsp of cane sugar over each for a delightful crunch.
- Bake at 400°F for 7 minutes, then reduce the oven temperature to 350°F (176°C) and continue baking for 22 more minutes.
- Test for doneness with a toothpick; it should come out mostly clean.
- Cool the muffins on a wire rack before carefully removing them from the tins.
- Optional: Let them rest overnight for incredible flavor and texture.
Notes
- Letting the muffins rest overnight will enhance their flavor and texture.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg