A reader recently requested a high carb low fat blueberry muffin recipe. Taste test dozens of purple-pocked healthy muffins? Sign me up! Oh heck, let’s be honest, the first muffin of a batch is the taste test, the rest are just snacktime. Sweet, fluffy, fruit-freckled snacktime.
I love mini muffins. They bring back memories of riding around in the grocery cart munching on those tiny blueberry muffins from a pouch feeling slightly like a criminal for eating the food before buying it even though my mom told me it wasn’t against the grocery store laws. Not to mention that it is totally acceptable (even expected) to eat at least 5 mini muffins at a time.
I love jumbo muffins. They make me feel like the special recipient of a one of a kind pastry made just for my streusel-topped satisfaction. Jumbo muffins are not one of 12, they are one of a prized few. They are preposterously oversized because we are meant to eat much more cake-in-disguise then should be allowed without calling it dessert.
I make regular sized muffins because I can’t choose between the two.
These muffins are the best baked blueberry creation I’ve ever made! They are tender with no oil. They have a perfect crumb with no gluten. They are high carb low fat, but you can’t tell by tasting. I keep making batches of them with the excuse that I really need to use up the blueberries in my fridge. But at the same time I keep buying more blueberries to keep the muffin-making train in motion. So excuses aside, I just want muffins!
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Vegan Blueberry Muffins (Oil-free + GF)
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Total Time: 33 minutes
- Yield: 9 1x
Ingredients
- 1 1/2 cups oat flour
- 1/2 cup coconut sugar
- 1 ripe banana
- 3/4 cup non-dairy milk
- 1 tbsp baking powder
- 1 tsp vanilla bean powder
- 1/2 cup frozen blueberries
- Additional coconut sugar and oats for sprinkling on top
Instructions
- Preheat the oven to 350F.
- Blend the banana, non-dairy milk, vanilla, and coconut sugar in a blender on high.
- In a large mixing bowl, stir together the flour and baking powder.
- Add the wet mixture to the dry and stir to combine.
- Gently fold in the blueberries.
- Spoon into a muffin pan lined with paper liners or lightly oiled.
- Sprinkle the tops with coconut sugar and oats.
- Bake for 22-24 minutes at 350F.
- Let them cool for at least 10 minutes before removing from the pan.
- They are delicious warm, but keep the extras in the fridge.
Jumbo muffins or mini muffins or regular muffins?
O gosh! These are so easy to make too! I think I’m a jumbo muffiner, it’s just easier to have one big one. But when I bake them, all I have is a normalish/medium pan (and a mini pan), so 2 muffins is a serving when I bake…but…alls good…it’s still a muffins 😉
It’s true, muffins are perfect at any size, I’m just being picky 😀 haha I don’t have a jumbo pan either, which probably makes jumbo muffins even more special because I can only get them at other places, but when I’m home with my regular sized muffins I always have at least 2 😉 Thanks girl xoxo
MUST MAKE!! These look amazing! I can’t wait till it’s blueberry picking season so I can pick some fresh ones to make these!
Yes!!! Pick your own blueberries is so much fun, and then coming home with an over abundance of fresh blueberries that demand to be baked with! One of the best parts of summer 🙂
This was exactly what I was looking for in a blueberry muffin recipe! (Even though I didn’t have blueberries.) Lol. I have haskap berries and a blueberry is a good sub!
These muffins were SO GOOD!
I rarely have coconut sugar, so used maple sugar.
I look forward trying with blueberries next time. Lol.
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I love the sound of your non-blueberry version, and I’m so happy these muffins were the perfect vehicle to hit the spot😋 appreciate the feedback, Sandra!
Wow! These are lovely! I love how short this ingredient list is – I’ll definitely have to give these a try!
Thanks Alexa! Short ingredient lists = more likely to actually make them! haha Even I’m a lazy baker 😉 Let me know if you try them!
NATALIE! These are so so so gorgeous. I’m swooning over both the photography and the food. Blueberry muffins are the best, soft and pillowy with bursting blueberry goodness. Yum!
Aww thanks Leah <3 Often it seems that the photoshoots that I do the least planning for (like this one) end up being the best 😀 haha Simple is best I suppose! And yes absolutely bursting with blueberry goodness...I go heavy on the blueberries 😉
another yummy recipe these look scrumptious and love your healthy ingredients! will be making these soon x
And another sweet comment 🙂
I prefer a smaller muffin because you get to have more than 1 🙂 I overlook blueberries, especially in muffin form. If I make a muffin it will either be chocolate or banana but I need to remember the amazing blueberry! I will definitely have to make these because they sound incredible and you have made them look so incredibly tasty and I want one NOW! x
We need to trade muffin ideas, because I haven’t made banana muffins in FOREVER! If ever…I always make banana bread! Well I guess these have banana in them, but I’m talking a straight up banana bonanza muffin! Mini banana muffins are going to happen soon…and I’m going to eat many, many more than 1 😉
These are super cute Natalie! Love the oats on top! So funny, I have some jumbo Vanilla Blueberry gluten-free oil-free muffins on my blog too! They aren’t as low-fat as yours though, lol. I prefer a fairly rich taste to baked goods and I don’t use banana to flavor things,, so the recipe is way different but we both did use oat flour 🙂
I’m in love with the golden sugar on top….yum!!
Are you also no salt? I’ve noticed you don’t ever use salt in baked goods, so I was just curious 🙂
I have totally gawked over those muffins on your site! When I was going to make this recipe your muffins popped into my head and inspired me to add the vanilla…so glad I did 🙂 The sugar on top just makes them a little special. I thought about doing an all out streusel, but this was easier and still gave it that extra little embellishment 🙂
And yes I am no salt when it comes to recipes. In savory dishes I will use a little salt, but in general I keep it pretty minimal. I reduced my sodium intake a lot when I was doing raw food, and now I really don’t miss it. Also, many of my readers are in the high carb low fat/starch solution/801010 community, which is all about minimal sodium. I do know that it brings out the flavors even in sweet things, my mom and I debate about it every time we bake together 😀 haha
Oh Natalie, I happen to have all those ingredients at home…now I really want muffins, although I should spend my free time trying recipes for my own blog 😛 And I love those pictures too, so gorgeous <3
I know the struggle: easily whip up a recipe that already exists or create your own :/ It’s so hard to decide because sometimes you just want snacks NOW! haha But you should spend time on your own recipes, because I love seeing what you come up with <3 Thanks Kat!
I like mini muffins, because they bring back bliss memories of high school bake sales (that usually didn’t fund-raise nearly enough for a sports tournament), but I also used to really adore the super-sized cafe-variety muffin (always double chocolate! or apple cinnamon). Either way, muffins is one thing that I do enjoy on the odd day, but rarely make for some reason….I don’t know, maybe it’s because most muffin batters are not that tasty before baking hmmmm, maybe this’ll convert me!
So you have mini muffin nostalgia too! Isn’t it funny how certain snacks can bring you back to very specific times in life? The memories are linked with flavors and smells I suppose 🙂 Jumbo cafe muffins are such a fun treat though, and I like your flavor choices! It’s funny that you don’t like most muffin batters, because that sugary cheap blueberry muffin batter from a boxed mix is actually one of my favorite batters to eat before baking. Maybe I’m weird haha! This batter was quite tasty, I hope you give it a try!
I’m a mini muffin kinda girl because I can eat at least 5 without feeling too bad! These look delish and I’m in love with the photos. Just beautiful!
Yep 5 is definitely my minimum too with the minis 🙂 Thanks Melissa!
These looks so beautiful! I absolutely love the use of natural coconut sugar in place of regular, unrefined white sugar. And I definitely lean more towards the mini muffins side. 😉
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Thank you! I started using coconut sugar because I knew it was healthier, but now I’m just totally in love with the flavor! So much tastier than white sugar, so it’s kind of a win-win! And these are totally downsize-able to minis 🙂
I’d keep that muffin-making train in motion, too!! These look incredible and such a short ingredient list. Can you ship some to me?! I totally remember those mini muffin packs and when you mentioned jumbo muffins, I instantly was taken back to my younger days of eating those Costco giant muffins. Aaahh, the days of gluten and sugar! Ha! I’m going to pin this recipe so I don’t lose it, I’ll definitely make these in the fall ❤️
Oh the memories of the junk we used to eat! I don’t even think that blueberries were on the ingredient list of those little muffins, I’m pretty sure it was just blueish colored sugar pellets 😀 haha Even though these have a heck of a lot less sugar than all those store bought things, they really hit the spot for me, so hopefully they will for you too 🙂 Save the recipe for when you’re back in baking mode, and let me know if you try them!
Oh yeah! These look so good! Especially the featured image made me want to dive right into that fluffy muffin. I like normal-sized muffins – it’s just the right size for my muffin cravings 🙂
The inside shots are always so enticing 🙂 Normal sized muffins are usually what I make, but I find myself wanting about 1 1/2 muffins, so sometimes I just give my dog the other half 😀 haha Thank Bianca!
These look fantastic! I’ve been wanting to bake with coconut sugar. Need to try there,! Pinned!
Thanks Ana! Yes coconut sugar is fantastic, you definitely need to try it! I don’t know what I’d do without it anymore, the flavor is amazing <3
I can’t believe these don’t have any oil! They look so fluffy and delicious 🙂 Just in time for blueberry season!!
Thank you Sarah! They are oil-free, but the texture is so wonderful, so moist and fluffy <3 I actually just made another batch this morning, my 4th batch 😀 haha A day of blueberry picking and then homemade muffins sounds like a perfect summer adventure to me!
Testing out tons of muffin recipes is a darn good job in my book! These vanilla blueberry muffins are perfect for my busy mornings. Plus, oil free and GF makes them even better. Great recipe, Natalie!
What do you want to be when you grow up? “A muffin taste tester!” haha 😀 Yes these have totally been my breakfast many days lately, especially when traveling…although I think I need to make a double batch because I usually end up eating two a day 🙂 Thanks Julie!
These look amazing! I’m thinking of making them for a weekend road trip! Could I use vanilla extract in place of the vanilla bean powder? I don’t have any. And could I use fresh blueberries rather than frozen?
Oh yay, they make for a great travel snack 🙂 You can definitely use vanilla extract and fresh berries, I’ve made them many times with both of those and they come out perfectly! Just be sure not to over mix the berries into the batter or you may end up with purple muffins 🙂 Enjoy and happy travels!
How are these texture wise? I’ve had trouble with oat flour making things extremely “gummy”.
They really have a wonderful crumb! I have made countless batches and the only time they get even a little gummy is if I put a bit too much almond milk or banana (because I am carelessly measuring 😀 haha). As long as you have the wet to dry right then they are crumbly as a muffin should be. Because the recipes uses almond milk instead of water, the oats don’t bind and get all goopy the same way. If ever you make your oatmeal with milk instead of water it will be a lot less gummy as well. Also lots of baking powder 🙂 I really hope you give them a try, this is one of my favorite recipes I just made another batch yesterday!
Thankyou for The speedy response! And that indeed makes a lot of sense! I never realised that oat flour would get more “gummy” with the addition of more liquid.
I’ve been reading all your recipes since discovering your blog! It’s amazing to find recipes that are high carb, low fat as many vegan recipes tend to use so much oil!
And what would you consider the average weight of the 1 banana in the recipe? Since banana sizes vary!
I have no idea what the average weight would be, I don’t have a kitchen scale and have never cooked by weight. Sorry! But I’ve made this recipes at least 20 times with all different bananas and there is really not enough variation to make much difference. Just go for your most average sized banana 🙂 And I fill the muffin tins about 2/3 of the way. You definitely need some room for rising!
Also did you fill all the way to the top in the muffin tray? Or fill half way so the muffins can rise??
I’m a long-time vegan and this year I’ve really been trying to lower my fat intake and raise the carbs. As I’m getting older I’m more interested in my health more so than looking slim and for health reasons it’d be really beneficial if I shed some fat.. Recently I’ve started the starch solution and it’s incredible- I’ve already lost 3-4 lbs and am just doing the same old weight lifting routine I’ve been doing for a while and eating the same amount of food by the pound. It’s too early to say if it’s helping my eczema and digestion problems. But yea, pretty amazed 😀
Anyways, my biggest hurdle is my killer sweet tooth. The starch solution really doesn’t promote a daily sweet! But I’ve always had atleast one a day usually just before or after dinner and I don’t want that to change. Oil-free desserts like this are really going to keep me on track. THANKYOU you’re a genius! It tastes ah-mazing
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