Vegan blueberry oat muffins, made with ease in a blender! Made with oats and raw cashews, they are oil-free, gluten-free, and so delicious!
- Preheat oven to 375F. Line 9 cups of a standard muffin tin with foil or paper liners.
- In a blender, process the oats, cashews, syrup, vanilla, salt, and water until completley smooth. Add the baking soda and blend to combine. Divide between the prepared muffin cups. Sprinkle blueberries on top of batter in each cup.
- Bake in the preheated oven for 17 to 21 minutes until risen,light golden brown and a toothpick inserted in center of muffin comes out clean. Cool 5 minutes in tin and then transfer muffins to a cooling rack to cool completely.
Storage: Store the muffins in an airtight container at (cool) room temperature for 1 day, in the refrigerator for 5 days or the freezer for 6 months.
- Category: Breakfast, Bread, Muffins
- Serving Size: 1 muffin
- Calories: 148
- Sugar: 9.7 g
- Sodium: 72 mg
- Fat: 4.5 g
- Saturated Fat: 0.4 g
- Carbohydrates: 24 g
- Fiber: 2.7 g
- Protein: 3.4 g
- Cholesterol: 0 mg
Keywords: oats, muffins, vegan. blueberries, blueberry muffins, egg-free, dairy-free, cashews, gluten-free, blender