Wholesome Vegan Blueberry Walnut Muffins

a Vegan Blueberry Walnut Oatmeal Muffin in a muffin pan

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A mighty wholesome muffin made with ingredients like oats, chia seeds, dates, applesauce, and blueberries! Love these as a breakfast or snack!


  • 1 tablespoon chia seeds
  • 3 tablespoons water
  • 1 cup old fashioned rolled oats (gluten free if desired!)
  • 4 medjool dates, pitted*
  • 1/4 cup neutral oil, like avocado
  • 2 tablespoons maple syrup or agave
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 1/3 cup chopped raw** or toasted unsalted walnuts
  • 1/3 cup frozen wild blueberries (the tiny ones!)


  1. Preheat your oven to 350 degrees F. Position the rack in the middle of your oven.
  2. Mix your chia seeds and water in a small bowl. Set aside to thicken for five minutes.
  3. Add your oats, dates, oil, maple syrup, applesauce, baking soda, cinnamon, salt, and your thickened chia mixture to your food processor or blender, and blend until relatively smooth. It’ll be a bit chunky, and that’s okay!
  4. Grease seven cups of a muffin pan with a bit of oil***.
  5. Pour your muffin batter to a medium mixing bowl. Add your walnuts, and stir well to combine.
  6. Add your frozen blueberries and gently mix. If you mix too much, the colors from the blueberries will bleed.
  7. Add batter to prepared muffin cups, filling 3/4 of the way full. Using a damp finger, flatten the top of each muffin to ensure even browning.
  8. Bake for 22-25 minutes, or until the muffins spring back when softly poked.
  9. Allow to cool for 5 minutes in the pan before carefully removing them and allowing them to cool completely on a cooling rack. I even like popping them in an air-tight container once they’ve cooled to room temperature and then sticking them in the fridge overnight!


*Dates: If your dates are hard or cold, cover them with hot water for a few minutes to soften them. Then drain them completely, squeezing out any extra water.

**Walnuts: If using raw walnuts, I highly recommend toasting them for extra flavor. Either bake them in your preheated oven for a few minutes or toast them in a pan on the stove, stirring constantly. Stop when they become fragrant and brown (be careful not to burn!).

***Oil: I prefer coating each muffin cup with oil over using muffin liners. The oil helps the sides set and gives the muffins a nice “crust.”

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