Blueberry Oat Breakfast Muffins

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!

By Julieanna Hever,


  • 1 medium banana, mashed
  • One (15-ounce) can sweet potato puree
  • ¼ cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 2 cups whole oat flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 cup fresh or frozen blueberries


  • Preheat the oven to 375°F. In a large bowl, combine the mashed banana, sweet potato puree, maple syrup, and vanilla.
  • In a small bowl, combine the oat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Transfer this mixture to the large bowl of wet ingredient, and mix together gently until well combined. Avoid over-mixing to prevent toughness in the final product. Fold in the blueberries.
  • Spoon the batter into silicone muffin cups and bake for 20 minutes or until the muffins are lightly browned. Remove from the oven and let cool for 5 minutes. Store the muffins in an airtight container.

Comments (31)

(5 from 12 votes)

Recipe Rating

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Interesting recipes, but please provide the nutritional facts for recipes. Would be interested in the calories, fat content, etc. Thank you-


Could I use canned pumpkin instead of sweet potato? Would it still work?

Courtney Davison

Hi Teresa, Yes, canned pumpkin is a good substitute for canned sweet potato. Let us know how it turns out! Thank you, Courtney Davison Editor, Forks Over Knives


I substituted pumpkin purée to the sweet potato one since I didn’t have any around. The muffins tasted good and were easy to make. I cooked 5-10 minutes longer since the middle did not seem cooked enough.


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.

Mary Brohard

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.

Kit Spaulding

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.

Thomas Webster

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.

Elise Pemberton

Yes, I have always used either organic canned pumpkin, or a can of pureed butternut 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!

Tracie Yindra

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

Cathy Brown

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.

Karen Kristianson

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!

Denise Gardner

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.

Janet Braverman

Are these mini muffins? It looks like it. Thanks!


Thank you and God bless you and mother Earth for all this goodness.

Julie Stevens

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 .

Debbie Angelsberg


About the Author

Headshot of Julieanna Hever, RD

About the Author

Julieanna Hever

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 and follow her on Facebook and Instagram.
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