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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

Vegan breakfast muffins

Ingredients

  • 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

Instructions

  1. Preheat the oven to 375°F. In a large bowl, combine the mashed banana, sweet potato puree, maple syrup, and vanilla.
  2. 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.
  3. 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 (14)

(4.5 from 2 votes)
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Olivia2 months ago
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Can I sub an equal amount of a different flour? Such as paleo or gf?

Tracie Yindra3 months ago
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So good it’s impossible to eat only one.

Jeannette4 months ago
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I switched the sweet potato purée with pumpkin purée. Very filling and not too sweet.

Gigi4 months ago
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Can you tell me the calories per muffin?
Thank you

Cathy Brown3 months ago
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I wondered the same thing.

LorrieB5 months ago
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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 Kristianson6 months ago
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Amazing!! I subbed raisins for the blueberries and the whole family is enjoying them!!

Arcamy6 months ago
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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 Gardner6 months ago
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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 Braverman6 months ago
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Are these mini muffins? It looks like it. Thanks!

Pari6 months ago
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Thank you and God bless you and mother Earth for all this goodness.

Julie Stevens6 months ago
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Can you sub pumpkin puree?

Teresa6 months ago
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I don’t see why not, consistency would be the same but the flavor / sweetness would have to be addressed per your references .

Debbie Angelsberg6 months ago
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Awesome

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about the author

Julieanna Hever

Julieanna Hever, R.D., is author of The Complete Idiot’s Guide to Plant-Based Nutrition, columnist for VegNews magazine and a special consultant to Forks Over Knives. Julieanna is also a nationally sought-out speaker and was recently featured on The Dr. Oz Show. Visit PlantBasedDietitian.com for updates from Julieanna.

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