These Ginger-Lemon Fresh Blueberry Banana Oat Vegan Muffins popped out of my test kitchen this morning and I knew I wanted to post the recipe asap. These tender, fluffy muffins are ridiculously delicious and healthy with just over 170 calories per muffin.
Flavors. Fresh organic blueberries in each bite, all plump, juicy and sweet and swirled with purple-blue goodness. Fresh lemon and spicy-sweet caramelized ginger accents. Plus banana, oat and almond ingredients too. These vegan muffins will wow your family as a grab-n-go breakfast (grab two!) or just make them for yourself, freeze the excess, and reheat these gems all week long.
These muffins are actually flour-free since I process rolled oats in to my very own homemade oat flour (in seconds using my blender). Each muffin is kinda like a to-go bowl of healthy oatmeal: fruit, nuts, oats, plant milk, flavor accents and sweetness. Make these muffins, pair them with some homemade almond milk, and have a very good morning..
Giveaways! Wow I just realized that I have THREE giveaways running right now. One for my vegan protein grab bag, one for a copy of Chloe Coscarelli's cookbook and one for a box of Vega One bars (6 winners there). And stay tuned because next month I have a HUGE contest/giveaway to announce. Very excited about this one.
Some pics from my weekend (yes they are all of food)...
And the organic blueberries in this recipe were from the Farmer's Market. We bought little baskets and (after this recipe + plenty of snacking) they are already gone!
Ginger-Lemon Fresh Blueberry Banana Oat Muffins
vegan, makes 12 muffins
dry:
2 ⅓ cups homemade oat flour
3 teaspoon baking powder
½ teaspoon salt
optional: a few dashes of cinnamon or cayenne or ginger powder
wet mixture:
¼ cup fresh lemon juice + ¼ teaspoon lemon zest
½ cup almond milk (make it fresh!)
2 very ripe bananas
1 teaspoon chia seeds
½ - 1 teaspoon flax seeds (whole or crushed)
⅓ cup maple syrup (or substitute with another sweetener)
fold in:
1 cup organic fresh blueberries (washed/dried)
½ cup raw slivered almonds (or another raw nut or seed)
2 tablespoon chopped crystalized ginger
1 tablespoon virgin coconut oil - melted (or another oil) (optional)
Directions:
1. Preheat oven to 350 degrees and line muffin tins. I also spray the inside with a spray oil because these oat-y muffins can stick a bit. Prep: Juice your lemons, zest them too. Peel bananas
2. Using a blender or a food processor, start adding rolled oats to your machine at low speed (start with 2 cups) and blend/process until a fine oat flour forms. Keep adding oats until you can measure enough for 2 ⅓ cups dry processed oat "flour." You can make a little extra and save it in your fridge for other baked good recipes if you'd like or just have leftover flour.
3. Transfer the 2 ⅓ cups oat flour to a large mixing bowl and add the salt and baking powder.
4. In your blender or food processor, add all the wet mixture ingredients and blend on low until smooth.
5. Add the wet mixture to the dry bowl and start stirring until a soft batter forms.
6. Fold in the coconut oil, almonds, ginger and blueberries.
7. Pour batter into muffin tins and bake for 20 minutes or until the tops become browned and firm to touch.
8. Allow to cool 10-15 minutes before serving so the texture can set a bit.
here is what the flour looks like. The rolled oats are what your process, the fine "flour" is what the rolled oats turn into after processing. This is your oat flour..
Trish Allin says
Thanks so much for the recipe for the fresh blueberry muffins with lemon and ginger. Delicious! I used 5 drops stevia and 1/8 cup sugar. I think next time I will use all stevia-10 drops.
Carol says
I have found gluten free oats. Bob's Red Mill makes it. They are great you would never know the difference.
Alicia says
Has anyone made these with Almond flour? I have to stay gluten free which oat flour has gluten and oats do so even if its homemade oat flour the oats have gluten....
Sonia says
This was delicious! love it for breakfast with some peanut butter especially when I'm running late! I left the ginger out, because I didn't have any but the flavors mix wonderfully.
Cristal Houston-McMillan says
Hi Kathy!
These look wonderful. I would just like to ask, if I use this recipe as a base for an all-purpose vegan muffin recipe and want to omit the lemon juice, can I sub soy or almond milk, or does it have to be something acidic like lemon?
Suzanne says
I am making these as we speak! Can't wait to try mmmmm
Amelia says
I am so going to make these! Also, I want that "Good Day" cup so badly. 🙂
Marlies Hager says
nevermind...i made these last night and they were perfect! I'm bringing them to work today, muahaha my coworkers will never know how healthy they are 😉
Beth says
This is one of the best, easiest, most flavorful recipes I have ever made!! Making the oat flour was so fun!!!
Kaitlin says
I made these this weekend and shared with the family. Everyone really liked them! My substitutions:
*I couldn't get crystallized ginger (and don't know what it is), so I just used regular powdered ginger.
*I chunked whole almonds in my food processor.
*I used plain soymilk instead of almond milk
*I omitted the chia seeds and used extra flax.
Thanks for the great recipe! On to the carrot cake...
Marlies Hager says
I would love to make these! Can you taste the baking powder at all with such a high amount?
Marabella says
I do a copy and paste from the website to a Word document, and save it in my Recipes folder. That way I always have it.
Jessica Blair says
I can't wait to make these mabie tomorrow morning after my shake i can give it a try, they sound so tasty the lemon is a great idea!
Prusha says
Hi!!! Thank you for this beautiful recipe! I have so much almond pulp from making almond milk, do you think I can throw some in this recipe?!
Ashley Page says
I'm a Michigander too- I live in Lansing!
Ashley Page says
I would let the frozen berries thaw first! 🙂
Lynn says
Question..I never print your recipes (even though I want to) because I can't figure out if there is a print version. It only prints like 3-4 pages with all the pictures, etc. Am I missing something or is there a way to just get the recipe? Thank you!
Kaitlin says
Wow those are beautiful. Adding the ingredients I don't already have to my list for shopping...
Rheyn Allen-Williams says
Can't wait to make these. There's not a truly fresh blueberry in sight yet in Michigan -- all the ones in the grocery store come from way too far away for my taste. Tips for using frozen berries, instead?
Melanie says
Hi Kathy, I love your blog. I'm so happy about all the yummy recipes I've gotten already after only being subscribed for a month!
This recipe looks incredible, can't wait to try it this weekend. I have a couple of questions though - approximately how much rolled oats did you use to get to 2 1/3 cups of flour (not sure if I need to buy more) and are the chia seeds absolutely necessary? They're not something I have and I'm hesitant to buy a whole package for the 1 tsp called for....
Thanks!
disqus_eFqMCPeEnn says
I think you meant "wheat-free." Oat flour is flour....
Gluten Free A-Z Blog says
Hi Kathy,
I subscribe to a ton of blogs, but rarely have time to read them all. I always read all of your posts because you have such wonderful and healthy ideas. These muffins look amazing. Will be making them for my grandchildren. Pinning them for later.
Herbivore Triathlete says
I've been on a banana muffin kick lately and these look like a good recipe to add to the line up. In fact, I was just thinking about making a blueberry-banana muffin!
John Hartil says
They look real good and seem within my capabilities ~ surely going to give them a bash!!
Sew Vegan says
Perfect - I am making for today's treat!
Warm Vanilla Sugar says
These sound so lovely!!
The Vegan Cookie Fairy says
Aaaah, craving one of these so badly right now!!!
Weltan Shauung says
could this be subbed with almond flour as well??