Vegan Blueberry and Banana Oatmeal Muffins

Perfect for snacking, these vegan muffins are made with almond milk, banana, and blueberries, and use rolled oats instead of flour.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 130 Calories

Ingredients

• 1 teaspoon baking powder
• 2 teaspoons vanilla extract
• 1 ½ teaspoons ground cinnamon
• 3 cups rolled oats
• ¼ cup brown sugar
• 2 cups blueberries
• ½ teaspoon sea salt
• 2 cups almond milk
• 1 medium ripe banana, mashed

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.

Step 2

Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Step 3

Whisk almond milk, mashed banana, and vanilla extract together in a large mixing bowl until smooth. Add oats, brown sugar, cinnamon, baking powder, and sea salt; mix until well combined. Fold in blueberries. Fill the prepared muffin cups evenly with batter.