These Vegan Blueberry Cardamom Muffins are the perfect grab-and-go breakfast or snack. Made with real ingredients, hidden veggies, and completely gluten-free.
I can’t even begin to tell you how much we love breakfast muffins in our house. They’re so easy to whip up, the perfect meal-plan or make-ahead meal, and you can load them up with anything you like. Kids and adults love them. I like to make a batch or even sometimes a double batch, and store some in an airtight container in the fridge or in a ziplock in the freezer for those days you’re in a rush or don’t know what to eat.
Blueberries and cardamom are quite the dynamic duo. I love the flavors combines together which is why I included them in muffins. I even made a delicious Blueberry Cardamom Chia Pudding (also a great meal plan breakfast), that’s out of this world good.
Health Benefits
Blueberries: Amongst all the fruits and veggies out there, blueberries have the HIGHEST amounts of antioxidants. They contain a phytochemical known as Anthocyanins with provides antioxidants to help improve memory and protect against cancer cells.
Oats: resistant starch and fiber are found in delicious oats. They are high in beta-glucan and have phenolic acids that offer antioxidants and anti-inflammatory protection.
Zucchini: also high in antioxidants. Zucchini contains a variety of vitamins, minerals, and beneficial plant compounds. Cooked zucchini is particularly high in vitamin A, though raw zucchini contains slightly less.
Pumpkin Seeds: Pumpkin seeds are rich in antioxidants, iron, zinc, magnesium, and many other nutrients. They’ve also been known to improve heart health, prostate health, and protection against certain cancers.
Ingredients
- Oat flour: if you can’t find oat flour in stores, simply measure out the same amount of rolled oats, add them to a blender, and blend on high until it turns into a fine flour. Simple right?
- Flax eggs: mix 2 tbsp of ground flax seeds with 4 tbsp of water and let it sit until it thickens up, about 5 minutes.
- Pumpkin Seeds
- Zucchini
- Blueberries
- Coconut sugar
- Cardamom, ginger, cinnamon
- Unsweetened applesauce
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To Make
This is a one-bowl kind of baked treat. I start by adding all the liquids into a large bowl first, give it a little whisk, and add in all the dry ingredients. Then, I add in the blueberries and pumpkin seeds and fold in gently until combined. Add them to your muffin tins and bake away.
There you have it, simple, easy, and delicious. So perfect for a dessert or a grab-n-go breakfast. If you try this recipe, let me know what you think by commenting below.
Other Recipes You May Enjoy
Vegan Strawberry Rhubarb Muffins
Vanilla Cardamon Chia Seed Pudding
Vegan Blueberry Cardamom Muffins
Vegan Blueberry Cardamom Muffins
Equipment
- Muffin Tin
- Blender
Ingredients
- 2 ½ cups oat flour
- ⅓ cup coconut sugar
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground cardamom
- ½ tsp fine sea salt
- 1 tsp baking powder
- ½ tsp baking soda
- ¾ cup raw pumokin seeds
- 1 cup fresh or frozen blueberries
- 1 tbsp hemp seeds optional
- 1 small or medium zucchini grated. squeeze out excess liquid
- ½ cup unsweetened applesauce
- ½ cup coconut milk full fat and from a can
- 2 flax eggs 2 tbsp ground flax seeds + 4 tbsp water
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°
- Prepare the flax egg and allow for it to sit for about 5 minutes.
- In a large bowl, whisk together the vanilla extract, coconut milk, flax egg. Then add in the remaining ingredients EXCEPT the blueberries, and pumpkin seeds. Whisk again.
- Then, add in the blueberries and pumpkin seeds and fold them with a rubber spatula.
- Using an ice cream scooper, add the batter into your muffin tins. Be sure to lightly grease the tins with coconut oil or use muffin paper.
- Bake for about 30 minutes and allow for them to cool.
- Serve and enjoy!
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