Oat Bran Blueberry Muffins with Spelt Vegan
Indulge in the wholesome goodness of these Oat Bran Blueberry Muffins with Spelt—a vegan-friendly, fiber-packed treat that’s perfect for breakfast, snacks, or on-the-go fuel. Made with nutrient-dense oat bran, nutty spelt flour, and sweetened naturally with maple syrup, these muffins strike the perfect balance between hearty and light. Fresh, juicy blueberries add a burst of flavor to every bite, while a hint of cinnamon enhances their cozy, comforting taste. Crafted with plant-based ingredients like almond milk and coconut oil, these muffins are not only dairy-free but also egg-free, thanks to a genius vegan "buttermilk" trick using apple cider vinegar. Easy to make in under 40 minutes, these muffins are moist, tender, and packed with texture, especially if you sprinkle in optional chia seeds. Whether you enjoy them warm from the oven or as a meal-prep staple throughout the week, these baked delights are a guilt-free choice that doesn’t skimp on flavor or nutrition.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Oat bran
- 1 cup Spelt flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 cup Unsweetened almond milk (or any plant-based milk)
- 1 tablespoon Apple cider vinegar
- 0.5 cup Maple syrup
- 0.25 cup Coconut oil (melted)
- 1 teaspoon Vanilla extract
- 1.5 cups Fresh blueberries
- 1 tablespoon Chia seeds (optional, for texture)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners or grease it lightly with coconut oil.
In a medium bowl, combine the oat bran, spelt flour, baking powder, baking soda, cinnamon, and salt. Mix well and set aside.
In a large bowl, whisk together the almond milk and apple cider vinegar. Let the mixture sit for 5 minutes to curdle slightly, creating a vegan 'buttermilk'.
Add the maple syrup, melted coconut oil, and vanilla extract to the buttermilk mixture. Whisk until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix to avoid dense muffins.
Gently fold in the fresh blueberries and chia seeds (if using) using a spatula, ensuring the blueberries are evenly distributed.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy your oat bran blueberry muffins fresh or store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
2092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.6 g | 105% | |
| Saturated Fat | 53.6 g | 268% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2304 mg | 100% | |
| Total Carbohydrate | 323.0 g | 117% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 133.9 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 671 mg | 52% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1691 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
