Healthy Vegan Blueberry Tahini Oat Muffins
A healthier version of vegan blueberry muffins made with oats and oat flour, tahini and packed with blueberries!
Servings: 12 muffins
Calories: 201kcal
Equipment
- Food Processor (if starting with whole oats)
- Muffin Pan
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
- 2½ 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:
- Juice from half of a lemon
- 1/4 cup + 1 Tbsp powdered sugar