Vegan Blueberry Oat Muffins (sugar free)

Blueberry Oat Muffins (sugar free)

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A sugar-free muffin!

The inspiration for this recipe came from a zero refined sugar muffin recipe. However, that means naff all as it has 1/2 cup of sugar in it all the same (plus the blueberries on top). I thought that was quite a lot so I had a go with replacing all the sugar with mashed banana. They don’t look quite so pretty but they tasted alright!

The baker who’s recipe this originally came from gives a great tip about getting the muffins to rise nice and high - put the oven on super hot for the first 5 minutes. It worked a treat.

Original recipe by Sally’s Baking Addiction Blueberry Oatmeal Muffins

The original recipe isn’t vegan so I first had a go replacing the egg and honey and the muffins came out lovely but, as I mentioned, I thought there was a lot of sugar in them. Without the sugar the texture is a bit more bready.

The muffins on the left are the sugar-free version. On the right they are vegan but include 1/2 cup of sugar. I also made the sugary ones in muffin cases rather than cupcake moulds. They were very nice but that’s heap loads of sugar!

Yield: 12

Blueberry Oat Muffins (Sugar-Free)

You can make these completely sugar-free (using fruit instead) or swap some of the fruit for a little sugar. Without the sugar they come out a little more cakey texture than with sugar.
prep time: 25 Mcook time: 18 Mtotal time: 43 M


  • 1 cup/280ml plant milk (I used oat)
  • 1 cup/80g rolled oats
  • 1 1/4 cups flour (I used a mix of plain and wholewheat)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 cup butter, melted & cooled a little (I like to use Naturli)
  • 1/2 cup mashed banana (this was 1 and 1/2 small bananas)
  • 1 tbsp flaxseed in 3 tbsps warm water (egg replacer)
  • 1 tsp vanilla bean paste/extract
  • 1 cup blueberries (if frozen don't thaw first)


How to cook Blueberry Oat Muffins (Sugar-Free)

  1. 12 cupcake silicone moulds or you can use less muffin cases (I found the muffin sized ones a bit big, especially for children)
  2. cupcake baking tray
  3. 2 large bowls
  4. 1 saucepan
  5. spoons
  6. measuring cups/scales
  7. pre-heat oven @ 210 degrees
  1. In bowl 1 add the oats and the milk and let them soak for 20 minutes.
  2. In the saucepan melt the butter and then let it start to cool.
  3. Mix the flour, baking powder, baking soda, cinnamon and salt in bowl 2. Set aside.
  4. Whisk the mashed banana into the melted butter. Then add the flaxseed 'egg' and vanilla. Pour the wet saucepan ingredients into the dry ingredients in bowl 2. Stir to combine.
  5. Add the soaked oats and milk into bowl 2 and the blueberries. Mix till just combined.
  6. Spoon the mixture into the cupcake cases right up to the top.
  7. Bake 5 minutes at 210 degrees and then lower the oven temperature to 180 degrees for another 11-13 minutes. (If you're using muffin cases then bake for another 16-17 minutes.)
  8. Allow the muffins to cool in the tray for 5 minutes then transfer to a wire cooling rack.
  9. They will stay fresh for a couple of days in the fridge or they froze quite well and then I microwaved them for a lunchbox.


I found the original recipe with 1/2 cup of honey (I subbed for golden syrup) too sugary and so gave it a go with replacing ALL the sugar with mashed banana (you could try apple sauce). It makes the muffins a bit denser but obviously way less sugary. You could try swapping some of the 1/2 cup with fruit and then topping up with syrup if you want. The original recipe topped off the muffins with a sprinkle of oats and some coconut sugar (more sugar). I left this off but looks nice. The high temperature makes the tops rise. It works better on the sugary version but still does something to the banana version.



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