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Vegan Blueberry Breakfast Muffins


With the end of the year and holidays quickly approaching, we’ve been short on time and relying on Vukoo bars for breakfast in the morning. While we love our Vukoo bars (c’mon, you all know they’re delicious!), we wanted to mix it up with another quick, healthy on-the-go alternative. We needed it to be easy to make, packed with nutrients, and readily available to pair with our coffee as we head out the door.

What did we come up with? 

The most delicious, filling, and easy-to-make vegan breakfast muffins. Sounds delicious, right? 

These muffins are not only easy to make, but they are adaptable to what you have in your kitchen. Store them in an air-tight container throughout the week for a quick snack or breakfast on the go. (Just try not to eat them all in one sitting—they are that good!)

Vegan Blueberry Breakfast Muffins

Prep Time: 10 MinutesCook Time: 30-35 Minutes

Dry Ingredients:

1 ½ cups all-purpose flour

1/3 cup sugar (can sub honey for sugar

)½ rolled oats

1 tsp salt

3 tsp baking soda

1 tbsp flax seed

1 tbsp chia seed

Wet Ingredients:

1 tbsp apple cider vinegar

1 tbsp organic lemon juice 

1 cup unsweetened almond milk

½ cup coconut oil

1 cup fresh, organic blueberries (adjust for preferences)

1 cup Brazilian nuts, sunflower seeds, almonds (whatever you prefer)

Mix flour, sugar, salt, and baking soda in a bowl. Add lemon juice and apple cider vinegar; mix by hand.

Add almond milk, coconut oil, oats, flax seed, and chia seed. Stir until well combined and dough forms. Fold in fresh blueberries and nuts. 

Pour into greased muffin pan (we suggest coconut oil), leaving room for muffins to rise. Bake at 375 degrees Fahrenheit for 30-35 minutes.


We don’t always recommend breakfast on-the-go; we’d prefer to start each day with a nutritious, sit-down breakfast. Sometimes though, life gets busy, and we need quick and convenient fuel. 

What are some of your favorite on-the-go breakfasts? Share with us on Facebook or Instagram!

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