Healthy Vegan Blueberry Tahini Oat Muffins

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Healthy Vegan Blueberry Tahini Oat Muffins are here!  Packed with loads of fiber from the oats, protein and essential minerals from the tahini, and vitamin C and antioxidants from the blueberries, these muffins are a great way to start off the day with good energy.

You may enjoy these 20 Amazing Vegan Muffin Recipes You’ll Love, these Easy Vegan Fluffy Blueberry Muffins, these Vegan Carrot Muffins and these Easy Vegan Banana Chocolate Chip Muffins as well!

Vegan Blueberry Oat Tahini Muffins

Why We Love These Healthy Vegan Blueberry Tahini Oat Muffins

We were out of flour, and decided to make a healthier version of Vegan Blueberry Muffins.  During this pandemic, all-purpose flour is pretty hard for us to find right now!  If you’re out of flour, do not fear!

So whether you have access to flour or not, these Healthy Vegan Blueberry Tahini Oat Muffins are made with rolled oats instead of all-purpose flour.  They’re delicious and pretty easy to make.  Some people prefer not to use all-purpose flour, so these are a win-win on that account!

These vegan blueberry tahini oat muffins are the perfect snack to satisfy your sweet tooth cravings. Not only do they taste delicious, they are also healthier than many other muffin recipes because they don’t contain any processed sugar.

They are packed with beneficial ingredients, like healthy fats, protein, and fiber from tahini and oats, and bursts of natural sweetness from the fresh blueberries. Moreover, these muffins are vegan, easy to make, and can be adapted to suit any dietary restrictions.

Vegan Blueberry Oat Tahini Muffins recipe

About Tahini

The tahini gives these muffins a bit of density to fill you up for breakfast, or snack time.  I really like tahini, and think it gives this healthy blueberry muffin recipe a really good flavor.

Tahini has a strong, toasty flavor. It’s a little bit bitter, but not too strong. It doesn’t taste like other nut butters, like peanut butter, which are usually sweet. Instead, it has a creamy texture with a yummy sesame seed flavor.

If you’re not so keen on tahini you could tone it down to ~1/4 cup for the recipe.  If you like, you could also replace the tahini with any of your favorite nut butters.

Vegan Blueberry Oat Tahini Muffins

About Arrowroot Powder

Initially, I planned on using flax eggs to help bind the muffins, and for the flax nutritional benefits.  I had just received some arrowroot powder though and decided to use it instead.  The arrowroot powder really works awesomely in this recipe.

f you’re unfamiliar with arrowroot powder, it’s basically a much healthier alternative to corn starch that is gmo-free.  It’s a super useful binding ingredient that is packed with nutrition.  You can use 2 flax eggs instead of arrowroot if you prefer for this recipe, but I think the texture will be much better (lighter and fluffier) with the arrowroot.

Now that you know what ingredients we’re using for our healthy blueberry muffin recipe, grab your apron and wooden spoon and let’s get baking!

Vegan Blueberry Oat Tahini Muffins

Ingredients You Need

Healthy Vegan Blueberry Tahini Oat Muffins Recipe

Wet Ingredients

  • organic sugar (for sweeter muffins add an extra ¼ cup of sugar)
  • vegan milk (we used unsweetened soy)
  • tahini
  • vanilla extract
  • lemon juice (juice from 1 lemon)

Dry Ingredients

  • rolled oats (you need 3 total cups of oats for this recipe)
  • arrowroot powder
  • baking powder
  • baking soda
  • salt

Extra Ingredients to Fold in

  • ½ cup rolled oats (you need 3 total cup

Vegan Blueberry Oat Tahini Muffins

How to Make these Healthy Vegan Blueberry Tahini Oat Muffins – Easy Peasy!

  1. Use a food processor to process the dry ingredients (reserve 1/2 cup of oats).
  2. Mix the wet ingredients in a large bowl, and add the dry ingredients to it.
  3. Fold in blueberries (fresh or frozen) and 1/2 cup of oats.
  4. Fill an oiled muffin pan with the batter and bake for 30 minutes, or until tops and edges are browning.
  5. Let the muffins cool in their pan for 20 minutes.  If you try to take them out before they won’t hold together as well (they’ll still be warm after 20 minutes).

Note for even healthier muffins: The sugar could be replaced with pure maple syrup if you prefer.  These muffins can be enjoyed, guilt-free.  I just had 3 of them for breakfast!

No Flour Vegan Blueberry Muffins

These Healthy Vegan Blueberry Tahini Oat Muffins have all you need to enjoy a delicious and nutritious treat. With easy, delicious recipes like this one, anyone can enjoy this tahini muffin recipe.

So, if you’re looking for a yummy treat that is good for you, good for the earth, and good for others, you can count on Healthy Vegan Blueberry Tahini Oat Muffins to satisfy!  We’ve got many more Muffin and Breakfast Recipes too!

More Muffins You’ll Love

Vegan Blueberry Oat Tahini Muffins
Print Recipe
5 from 2 votes

Healthy Vegan Blueberry Tahini Oat Muffins

A healthier version of vegan blueberry muffins made with oats and oat flour, tahini and packed with blueberries!
Prep Time10 minutes
Cook Time30 minutes
Resting Time20 minutes
Total Time1 hour
Course: Breakfast, Dessert, Snack
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Keyword: blueberry, gluten-free, healthy muffins, muffins, oats
Servings: 12 muffins
Calories: 201kcal

Equipment

Ingredients

Wet Ingredients

  • ½ cup organic sugar (for sweeter muffins add an extra ¼ cup of sugar)
  • 1 cup vegan milk (we used unsweetened soy)
  • ½ cup tahini
  • 1 tsp vanilla extract
  • 2 Tbsp lemon juice (juice from 1 lemon)

Dry Ingredients

  • cups rolled oats (you need 3 total cups of oats for this recipe)
  • ¼ cup arrowroot powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt

Extra Ingredients to Fold in

  • ½ cup rolled oats (you need 3 total cups of oats for this recipe)
  • 2 cups blueberries

Instructions

  • Oil the muffin tray and preheat the oven to 350°F.
  • In a food processor add all "Dry Ingredients" and process until it's very fine, about 2 minutes on high speed.
  • In a large mixing bowl stir together all "Wet Ingredients".
  • Add the "Dry Ingredients" from the food processor into the "Wet Ingredients" in the large mixing bowl, and stir until combined.
  • Add ½ cup of rolled oats and 2 cups of blueberries to the large mixing bowl. Stir just enough to fold them in.
  • Bake at 350°F for 30 minutes. When the edges and tops are starting to brown, then they're done.
  • Let the muffins cool in the muffin pan for 20 minutes before removing them.

Notes

These muffins are not overly sweet.  We really enjoy them with a lemon glaze! To make the glaze simply stir together:
  1. Juice from half of a lemon
  2. 1/4 cup + 1 Tbsp powdered sugar
Alternatively if you prefer sweeter muffins you can add more sugar into the batter.  Or perhaps drizzle some maple syrup on them, yummm!

 

 

 


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2 Comments

  1. 5 stars
    I made the blueberry muffins for breakfast. They were amazing. Thank you so much. I had to substitute ground sesame seeds with a little water for tahini as I did not have any on hand. Theses will go in my recipe file

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