Blueberry and oats are a power couple. These muffins are super moist and can easily be made vegan (since they don’t require any eggs)!

Oat Blueberry Muffins

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 12 muffins


  • 4 oz applesauce (113 grams)
  • 100 grams granulated sugar
  • 1 tbsp ground flax seeds (can replace with an egg)
  • 3 tbsp water (omit if using egg instead of flax seeds)
  • 210 grams milk (can use oat milk)
  • 100 grams oats
  • ¾ tsp cinnamon
  • 50 grams almond flour
  • 50 grams brown rice flour
  • 128 grams oat flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp vanilla extract
  • 3.5 oz fresh blueberries
  • 1.5 oz pecans
  • (optional) crumble: 2 tbsp butter, 30 grams flour, 30 grams sugar, pinch cinnamon


  • Butter muffin tin. Preheat oven to 350˚F.
  • Combine in a mixing bowl: apple sauce, sugar, flax seeds, and water, milk, cinnamon, and oats. Let sit together ~10 minutes for the oats and seeds to absorb the water.
  • In a measuring cup, mix together flours, baking powder, and baking soda. Then add this mixture to the batter and stir all together until just combined.
  • Fold in blueberries and pecans as desired.
  • Pour into buttered muffin tins. Optional to top with a crumble such as the one listed above.
  • Bake at 350˚F for 25-30 minutes.


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