Breakfast

March 30, 2020

Plant-Based Blueberry Almond Muffins

Plant-Based Blueberry Almond Muffins are moist and dense. Filled with sweet, juicy blueberries and paired with crunchy almonds. Gluten-free and oil-free.

Apparently during quarantine, all I want to eat is muffins. I made Carrot Cake Banana Muffins two days in a row and then the next day I made these incredibly delicious Plant-Based Blueberry Almond Muffins.

Normally, I would feel a bit weird about posting two muffin recipes back-to-back but these are strange times we live in and honestly everyone needs more muffins in their lives.

Plus, some of you might not be big fans of carrot cake (I have no idea why). But just in case you don't want to eat vegetables in your muffins, these Blueberry Almond Muffins are perfect for you. No veggies, just a bit of fruit and some crunchy almonds.

I'm not going to waste too much time here selling you on the deliciousness of these muffins. Blueberry and almond is a classic combination. Both are considered superfoods and both taste incredible. Yum.

I'm just going to jump right into the recipe.

Ingredients

  • Oat Flour: the base of these muffins.
  • Baking Soda + Baking Powder: for rise.
  • Cinnamon: for sweet spice (and because everything is better with cinnamon).
  • Salt: to balance the sweet.
  • Mashed Banana: make sure the bananas are super ripe to maximize sweetness.
  • Non-Dairy Milk: I used oat milk, but since these are almond muffins, almond milk seems most fitting.
  • Almond Butter: healthy fat that adds a bit of almond flavor to the batter.
  • Frozen Blueberries: I love using frozen berries because they are always ripe, pretty cheap, and emit delicious juices as they defrost.
  • Whole Almonds: to top the muffins.

How to make Plant-Based Blueberry Almond Muffins

Step 1. Preheat the oven and line a muffin tin with liners.

Step 2. In a large bowl mix the oat flour, baking soda, cinnamon, salt, and baking powder. In a separate bowl, combine the bananas, non-dairy milk, and almond butter. Pour the wet into the dry and stir until incorporated. Fold in the blueberries.

Step 3. Scoop the batter into each muffin cup and top each muffin with an almond.

Step 4. Bake and enjoy!

Recipe Prayer

Thank you God for everything that you give us. Thank you for giving us creativity. Amen.

Tried this recipe?

Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.

Plant-Based Blueberry Almond Muffins

Plant-Based Blueberry Almond Muffins are moist and dense. Filled with sweet, juicy blueberries and paired with crunchy almonds. Gluten-free and oil-free.

Author:

Elizabeth

Serves:

12

Prep:

10

min

cook:

26

min

total:

36

min

Ingredients

  • 2 Cups Oat Flour
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Cinnamon
  • 3/4 Teaspoon Salt
  • 3/4 Teaspoon Baking Powder
  • 1 1/2 Cup Mashed Ripe Banana
  • 1/4 Cup Non-Dairy Milk
  • 1/4 Cup Almond Butter
  • 1 Cup Frozen Blueberries
  • 12 Whole Almonds

Instructions

  1. Preheat the oven to 350. Line a muffin tin with liners.
  2. In a large bowl mix the oat flour, baking soda, cinnamon, salt, and baking powder.
  3. In a separate bowl, combine the bananas, non-dairy milk, and almond butter. Pour the wet into the dry and stir until incorporated.
  4. Fold in the blueberries.
  5. Scoop a scant 1/4 cup of batter into each muffin cup. Top each muffin with an almond.
  6. Bake for 26 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Enjoy!

Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography