Perfectly sweet, moist, delicious 100% plant-based blueberry muffins that are the perfect grab-and-go snack, breakfast or vegan treat.
Cook Time 24 minutesminutes
Total Time 24 minutesminutes
Servings 10muffins
Ingredients
1 1/2cupsoat flour
1/2cupcoconut sugarsub date sugar or brown sugar
1ripe bananacan sub 1/2 cup applesauce
3/4cupunsweetened almond milk
1tbspbaking powder
1.5tspvanilla extract
3/4cupfresh blueberries
Instructions
Preheat oven to 350 degrees F.
In a blender, blend banana, milk, vanilla and sugar on high until completely smooth.
In a large bowl, whisk oat flour and baking powder together then pour the wet mixture into the bowl and stir to combine well. Now gently fold in the blueberries.
Add the batter into a muffin pan filling each about 3/4 way to the top. Garnish with oats if you'd like.
Bake for about 22-24 minutes. Allow to cool for a bit before removing from the pan.
Serve fresh and enjoy!
Notes
Store in an air-tight container for about 3 days.
Use parchment muffin tins, lightly grease muffin tin or use a non-stick muffin tin which is what I did