Recipe: Vegan Oat & Blueberry Muffins (Heart-Healthy!)

Vegan Oat and Blueberry Muffins with Natural and Organic Ingredients

The sweet, homey smell of muffins baking in my oven gives me all the loving feels.

I began baking when I was 8 months pregnant with my first son. It was part of my “nesting” routine while I stocked my freezer full of grab and go snacks.

It brought me joy to do this and it still does. For me baking is a mindful, stress-relieving activity and is one of the few “tasks” that I have that has a beginning and an end that is satisfying. The process of baking is almost as rewarding as the first bite of the little warm creations that come out of the oven.   

Part of maintaining a healthy heart is maintaining joy in life. It may not be baking that makes you feel warm and fuzzy, but whatever it is be sure to do more of that especially during heart-month.

If you love baking, and you are looking for ingredients that nourish the heart, this Vegan Oat & Blueberry Muffin recipe is for you.

Oak Manor Organic Oat Flour: increased consumption of beta-glucan soluble fibre reduces the risk of heart disease.

Nature’s Emporium Organic Quinoa Flour: with fibre, complete protein and many minerals, quinoa is heart-nourishing.

Califia Unsweetened Almond Milk: almonds contain vitamin E and healthy fats to help reduce the risk of heart disease.

Lakanto Monk Fruit Sweetener: also know as Luohan Guo, may promote an increase in HDL cholesterol. 

Organic Blueberries: contain compounds that help widen arteries, which helps blood to flow smoothly. Blueberries are also a good source of fibre and contain antioxidants to protect the heart.

Finished Vegan Oat and Blueberry Muffins

Vegan Oat & Blueberry Muffins

(No sugar added)

Makes 10-12


1.5 cups  Oak Manor Organic Oat Flour (or Bob’s Red Mill Gluten-Free Oat Flour)

1/2 cup Nature’s Emporium Organic Quinoa Flour

1cup Califia Unsweetened Vanilla Almond Milk

1 cup Organic Blueberries

4 tsp Organic Traditions Sprouted Ground Flax

1/2 cup Lakanto Monk Fruit

1/2 tsp Ceylon Cinnamon

1 tsp  Pure Vanilla Extract

1/4 tsp Himalayan Sea Salt

1/4 tsp Baking Powder

1/4 tsp Baking Soda


  1. Preheat oven to 375 F
  2. In a medium bowl add oat and quinoa flour, ground flax seed, monk fruit, baking soda, baking powder and mix together
  3. Add almond milk and vanilla to the dry mixture and stir to combine
  4. Fold in the blueberries and carefully stir until evenly distributed in the batter
  5. Add unbleached muffin liners to pan
  6. Pour in batter filling 3/4 way full
  7. Bake for 20 minutes or until centre is dry

Miranda Malisani, Holistic Nutritionist, Spokesperson and Director of Health & Wellness

Please note: this recipe was previously listed as gluten-free. However, due to our inability to rule out cross-contamination in some of the ingredients, we have updated the recipe to reflect the fact that it is not certified gluten-free.


  1. Cathy on April 1, 2019 at 7:41 am

    These look great!
    Question:What can I use instead of monk fruit?
    Could I just use coconut sugar?

    • TheNETeam on April 1, 2019 at 9:38 am

      Hi, Cathy.

      You can absolutely substitute with coconut sugar!

      Let us know how it works out,

      -Your friends @ Nature’s Emporium

  2. Christine on April 9, 2019 at 2:19 pm

    I made these and used a combo of organic frozen blueberries and frozen raspberries and tossed in some organic mini chocolate chips – quite delish! Thanks for the recipe! Just an FYI – the instructions seem to omit the addition of salt and cinnamon – so if you’re making these – don’t forget!

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