These quick and easy blueberry oat breakfast muffins are a sweet, comforting way to start your day. Mashed banana and sweet potato puree take the place of eggs and added sugar in this vegan recipe. Picky-kid-tested and plant-based-mom-approved, these moist, low-fat, fruit-filled delights are great for any occasion!
From Forks Over Knives – The Plant-Based Way to Health
By Julieanna Hever,
Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.
Join the course
With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.
Get meal planner
Julieanna Hever is author of The Complete Idiot’s Guide to Plant-Based Nutrition, columnist for VegNews magazine, and a special consultant to Forks Over Knives. Hever is also a nationally sought-out speaker and was featured on The Dr. Oz Show. For updates from Hever, visit PlantBasedDietitian.com and follow her on Facebook and Instagram.
see more from this author
Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!
Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.
Comments (27)
I substituted whole wheat flour for the oat flour because I didn’t have any. I used 2 microwaved whole sweet potatoes instead of the canned purée. This is my first Forks Over Knives recipe that I have tried. They were really dense. Flavorful but dense. I was not sure if the middles were completely cooked.
Did not look like the picture. How many calories in a muffin?
Delicious. Will these be added to the ap?
I have made these for at least four years. They are probably my favorite muffin. Sometimes I use fresh baked sweet potato and other times I use the canned.
I can’t eat bananas. Can anyone recommend a substitute?
Thanks.
Try unsweetened applesauce and a little ground flax. Chia seeds mixed with water or soy milk could also work.
These are relatively easy to make, and they’re tasty. Thanks for the recipe! For those of us who track our calories, carbs, etc., it would be nice if FoK provided nutrition info.
Outstanding! I make these every weekend to eat throughout the week.
Excellent. Used canned pumpkin and golden raisins. Keep in freezer and pop one out when we need a treat.
Yes, I have always used either organic canned pumpkin, or a can of pureed butternut squash..it actually has less sugar! It’s hard to find canned sweet potato that has not been packed with syrup! Also, they are dense and I find that at 350 degree oven, they need 40 to 45 minutes to bake! Also… I double the amount of blueberries, and fold them in frozen- that way the batter doesn’t turn purple! They are amazing, and freeze really well! Elise
Haven’t a clue what I’ve done wrong but mine have been in for over an hour now and they’re still not baked in the middle. I swapped the cinnamon & nutmeg amounts over as I don’t like nutmeg but it can’t imagine it’s that! Converting the cups measurements may have done it I suppose, or that I didn’t use silicone muffin cups?? Oven was preheated, didn’t overmix, so I’m baffled ♀️
Anyway, at least the bin will like them
Me too! They didn’t come out looking like the photo at ALL. Not sure what we did wrong, but they came out more white and dry/crumbly.
Can I sub an equal amount of a different flour? Such as paleo or gf?
For the love of god why would anyone buy canned sweet potato? just buy a sweet potato microwave it for 5 minutes dip the filling out add your season or not whip it up and you have sweet potato puree. I can’t stand Pumpkin but hey do you!
So good it’s impossible to eat only one.
I switched the sweet potato purée with pumpkin purée. Very filling and not too sweet.
Can you tell me the calories per muffin?
Thank you
I wondered the same thing.
I substituted unsweetened apple sauce for the sweet potato puree and it worked great, just needed to bake about 15 minutes longer because is it a moister product.
Amazing!! I subbed raisins for the blueberries and the whole family is enjoying them!!
These are excellent! I used two medium roasted sweet potatoes that I had in the fridge instead of the 15 ounce can of purée. They are moist, sweet and delicious!
I used pumpkin purée. They recipe makes 12 large muffins, in a regular sized muffin tin. If you made mini muffins, I’m sure you would get at least 24. I probably could have made 16 muffins but chose to overload the tins a bit.
Are these mini muffins? It looks like it. Thanks!
Thank you and God bless you and mother Earth for all this goodness.
Can you sub pumpkin puree?
I don’t see why not, consistency would be the same but the flavor / sweetness would have to be addressed per your references .
Awesome