Vegan Blueberry Muffins (No Bake Recipe)

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Mar 25, 2023, Updated May 01, 2023

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Vegan Blueberry Muffins are perfect for a quick breakfast or a snack when you’re on the go, and I love that they’re delicious and healthy! Most vegan blueberry muffins are with all-purpose flour, sugar, unsweetened applesauce, almond milk, and blueberries.

This recipe is my no-bake version that tastes every bit as good as the traditional one. Plus, they’re healthier while still being a delicious treat!

To make no-bake Vegan Blueberry Muffins, I typically use a combination of plant-based staples such as old-fashioned rolled oats, peanut butter, agave syrup, flax seeds, chia seeds, and dried blueberries. Make the recipe and thank me later!

Why you should try these No-Bake Vegan Blueberry Muffins

Old-fashioned rolled oats are a great source of complex carbohydrates, fiber, and protein, making them a nutritious addition to any diet! As a valuable part of a balanced diet, oats can help you feel fuller for longer periods of time and reduce your overall calorie intake. Additionally, oats are a low-glycemic index food, which means they are digested slowly and do not cause a rapid increase in blood sugar levels. This can help prevent cravings and binge eating. They’re so good!
Peanut butter can be a healthy source of protein, but it’s important to consume it in moderation and choose the right type of peanut butter. Peanut butter is high in calories and fat, so eating too much of it can contribute to weight gain. However, it’s also a good source of protein, fiber, and healthy fats, which can help keep you feeling full and satisfied. When choosing peanut butter, opt for natural peanut butter that contains only peanuts and maybe salt, and avoid brands that add sugar or hydrogenated oils. I usually make my own peanut butter with no salt and oil added.

Flaxseed protein is often touted as a superfood that can provide numerous health benefits. It’s high in fiber. Flax seeds are relatively low in calories compared to many animal-derived foods. Flax seeds are high in healthy omega-3 fatty acids, which have been shown to help to reduce inflammation and improve insulin sensitivity.
Enjoy plenty of flavor options! I like to add spices like cinnamon, vanilla, cloves, anise, or nutmeg. Cinnamon is known to boost metabolism, aid digestion, and help control appetite. By promoting better blood sugar control and reducing inflammation, cloves may help to support overall health and reduce the risk of conditions that are associated with obesity, such as insulin resistance and metabolic syndrome.
Tired of oatmeal for breakfast? These guilt-free Vegan Blueberry Muffins are a great breakfast or snack option because they’re easy to make, portable, and can be customized with a variety of flavors.
It is a cost-effective and time-saving idea. You do not have to heat up your oven and your entire kitchen to make these muffins; the recipe calls for vegan pantry staples that are inexpensive and can be found in almost any grocery store.

Ingredients

1 cup old-fashioned rolled oats
1/4 cup flaxseed protein
1/2 cup creamy peanut butter
1/4 cup agave syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
A pinch of grated nutmeg
2 tablespoons chia seeds
1/2 cup dried blueberries
Vanilla extract (optional)

How to make weight watchers Vegan Blueberry Muffins (step-by-step)

Add all ingredients, except for dried blueberries, to a bowl of your food processor. Pulse a few times until the batter forms but there are still chunks.
If the batter seems to dry, add a tablespoon or two of non-dairy milk (or water).
Add the mixture to a mixing bowl; fold in dried blueberries and gently stir to combine. Refrigerate for about 30 minutes.
After that, divide the mixture between six muffin cups and enjoy!

Variations and Substitution

Batter: Substitute half the oats with brown rice cereal, if desired. If the batter seems too dry, add a tablespoon or two of non-dairy milk (freshly squeezed orange juice or water). A few tablespoons of mashed banana can help to bind the muffin batter together and create a moist texture.
Protein: Replace peanut butter with almond butter, but make sure to use a creamy variation of nut butter without added sugar and oil. A good substitute for chia seeds is hulled hemp seeds (they will add nutritional value and a lovely crunch to Vegan Blueberry Muffins).
Add-ins: The recipe calls for dried blueberries, but you can use raisins, prunes, dried cherries, or black currants. Other good add-ins include vegan chocolate chips, chopped nuts, shredded coconut, or fresh dates. Add crystallized ginger for an extra kick!

Tips and Tricks

Dress up Vegan Blueberry Muffins: Unlike most dried fruits, blueberries do not taste so great on their own. You can soak them in dark rum or dessert wine for about 15 minutes to enhance their flavor.
Finally, chill your muffins before serving. Do not skip this step, because chilled raw desserts are easier to work with and less likely to crack.
Decoration ideas. Top your muffins with fresh fruits, coconut shreds, citrus zest, chocolate curls, or edible flowers.
Storing and Freezing: Store these muffins in an airtight container in the refrigerator for up to one week. These no-bake muffins freeze very well; you can keep them for up to 3 months in your freezer.