Moist Vegan Blueberry Mill-Oat Muffins Recipe | Gluten-Free & Nutritious
These Blueberry Mill-Oat Muffins are not only delicious but also packed with nutrient-dense ingredients. Inspired by Chef AJ, they’re made with wholesome ingredients like roasted Japanese sweet potatoes, bananas, and wild blueberries. Whether you enjoy them for breakfast, as a midday snack, or a healthy dessert, these muffins deliver a naturally sweet, moist, and fluffy texture.
Why You’ll Love These Vegan Blueberry Muffins:
Nutrient-Dense: Made with whole oats, millet, and sweet potatoes, providing fiber, vitamins, and minerals.
Naturally Sweet: No refined sugar—just ripe bananas and the natural sweetness of blueberries.
Easy & Quick: Ready in under an hour, these muffins make a convenient treat for any time of the day.
Ingredients:
2 cups roasted and mashed Japanese sweet potatoes (white flesh)
2 large ripe bananas
3 cups gluten-free oats
1 cup ground millet
½ tsp vanilla powder or 1 tsp vanilla extract
2 tsp cinnamon
½ tsp nutmeg
¼ tsp cardamom
16 oz frozen wild blueberries
Instructions:
Preheat your oven to 350°F.
In a large bowl, mash the sweet potatoes and bananas until smooth.
Add the oats, ground millet, vanilla, cinnamon, nutmeg, and cardamom. Mix until well combined.
Gently fold in the frozen blueberries.
Scoop the batter into a silicone muffin pan, filling each mold evenly.
Bake for 40-45 minutes or until the tops are golden brown.
Cool completely before removing from the pan.
These muffins pair perfectly with a hot cup of tea or coffee. Store extras in an airtight container in the fridge, or freeze them for a grab-and-go snack. Enjoy the wholesome goodness of these gluten-free, plant-based muffins anytime!
