Wholesome Vegan Blueberry Walnut Muffins

Yay baking!

Tbh, I’ve been having a weird couple of days. Just kinda feeling off. So I decided to fall back on the thing that can and always does make me very very happy: baking.

ingredients for the vegan blueberry walnut oatmeal muffins in a food processor

I wasn’t looking for some sort of complicated baking project; I just wanted to work with my hands, measure ingredients, and have a really delicious baked-good in front of me in just a few minutes.

Enter: these muffins!

They’re based off of this muffin recipe, which is a recipe based off these Zucchini Muffins from Pinch of Yum.

They’re made (almost) entirely in the blender/food processor. I really love recipes like that –– it almost seems impossible that a batter made in a blender can be so springy and toothsome in texture. But man, it couldn’t be easier. Which is especially helpful when you’re in a bit of a funk!

vegan blueberry walnut oatmeal muffins on a cooling rack

I also love these muffins because they’re loaded with ingredients that just make me feel good. I don’t know the scientific reasoning behind why dates, chia seeds, oats, applesauce, and cinnamon make me feel good, but they do. And because they’re so delicious, I don’t question it.

These muffins are actually very similar to the breakfast I have nearly every morning, just baked. And while I took the base from my Apple Spice Muffin recipe, I really loved adding some toasted walnut chunks and frozen wild blueberries (the teeny tiny ones!).

I also really like that there’s no refined sugar in these muffins –– the sweetness comes entirely from the applesauce, dates, maple syrup, and blueberries!

a towel-lined basket filled with vegan blueberry walnut oatmeal muffins

These muffins are a texture-lover’s dream. The batter won’t be totally smooth, and that’s okay. It’s fun to bite into a muffin and get some crisp walnut, some oats, and a bit of gooey date, all in the same bite.

I don’t find them too sweet, so I really love a couple of these topped with peanut butter for breakfast or as a snack at any point in the day. Of course, you could always save them for dessert if you fancy.

a hand holding a vegan blueberry walnut oatmeal muffin topped with peanut butter

This recipe comes together in a snap, and I really think you’ll love the textures and flavors these mighty muffins have to offer. Enjoy!

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Wholesome Vegan Blueberry Walnut Muffins

a Vegan Blueberry Walnut Oatmeal Muffin in a muffin pan

A mighty wholesome muffin made with ingredients like oats, chia seeds, dates, applesauce, and blueberries! Love these as a breakfast or snack!

  • Author: Alexa [fooduzzi.com]
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Total Time: 37 minutes
  • Yield: 7 muffins
  • Category: Snack
  • Method: Bake
  • Cuisine: American
  • Diet: Vegan
  • 1 tablespoon chia seeds
  • 3 tablespoons water
  • 1 cup old fashioned rolled oats (gluten free if desired!)
  • 4 medjool dates, pitted*
  • 1/4 cup neutral oil, like avocado
  • 2 tablespoons maple syrup or agave
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 1/3 cup chopped raw** or toasted unsalted walnuts
  • 1/3 cup frozen wild blueberries (the tiny ones!)

Instructions

  1. Preheat your oven to 350 degrees F. Position the rack in the middle of your oven.
  2. Mix your chia seeds and water in a small bowl. Set aside to thicken for five minutes.
  3. Add your oats, dates, oil, maple syrup, applesauce, baking soda, cinnamon, salt, and your thickened chia mixture to your food processor or blender, and blend until relatively smooth. It’ll be a bit chunky, and that’s okay!
  4. Grease seven cups of a muffin pan with a bit of oil***.
  5. Pour your muffin batter to a medium mixing bowl. Add your walnuts, and stir well to combine.
  6. Add your frozen blueberries and gently mix. If you mix too much, the colors from the blueberries will bleed.
  7. Add batter to prepared muffin cups, filling 3/4 of the way full. Using a damp finger, flatten the top of each muffin to ensure even browning.
  8. Bake for 22-25 minutes, or until the muffins spring back when softly poked.
  9. Allow to cool for 5 minutes in the pan before carefully removing them and allowing them to cool completely on a cooling rack. I even like popping them in an air-tight container once they’ve cooled to room temperature and then sticking them in the fridge overnight!

Notes

*Dates: If your dates are hard or cold, cover them with hot water for a few minutes to soften them. Then drain them completely, squeezing out any extra water.

**Walnuts: If using raw walnuts, I highly recommend toasting them for extra flavor. Either bake them in your preheated oven for a few minutes or toast them in a pan on the stove, stirring constantly. Stop when they become fragrant and brown (be careful not to burn!).

***Oil: I prefer coating each muffin cup with oil over using muffin liners. The oil helps the sides set and gives the muffins a nice “crust.”

Keywords: blender muffins, no sugar muffins, vegan muffins, vegan blender muffins

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