(Note: this post was originally published on September 23, 2020. It has since been updated with a few tweaks.)
It's time to bring a big smile to your breakfast! These morning glory-inspired blender muffins are easy to make, filled with nourishing ingredients, and totally delicious. Can you believe they're vegan, made with oat flour, moistened with tahini, and sweetened with maple syrup? Best of all, they come together in just minutes right in the blender!
These loaded vegan muffins are exploding with fun mix-ins. I've called them "morning glory muffins" because I think that's the best descriptor, but the reality is that they contain numerous different muffin flavors rolled into one. They get much of their moisture from banana, so they have a subtle banana vibe. They have shredded carrot and zucchini like many "morning glory" (a.k.a. "good morning") muffins. But they also have sweet blueberries added in, because more is more when it comes to muffin mix-ins.
Like the name implies, blender muffins are made right in the blender. They're convenient, fast, and minimize dirty dishes. Additionally, because you're enlisting the help of the blender, you can use whole oats as the flour element. No need to buy pricey oat flour or dirty a separate kitchen gadget to grind your own oat flour.
The secret to successful blender muffins is to add the wet ingredients before the dry; using this sequence helps to prevent the dry ingredients from clumping below the blades. Other than that, this is basically just a dump-and-blend recipe; there's no separate bowls for wet/dry, no fussy sifting, and no melting of butter. Just remember to keep your mix-ins (in this case carrot, zucchini, and blueberries) out of the batter when you blend it, then stir them in by hand at the end.
Nutritionally speaking, these vegan morning glory muffins are hard to beat. The only flour element comes from ground oats, so they're free of refined grains and are gluten-free. The moisture comes from a combination of banana and tahini, the latter of which adds some protein and healthy fats (and eliminates the need for oil). They're sweetened with just a little bit of maple syrup, so they're free of refined sugars too (if you omit the coarse sugar on the muffin tops). Surprisingly, these vegan muffins also pack in four different fruits/veggies: banana, carrot, zucchini, and blueberries.
You may be surprised to learn that tahini is a fabulous ingredient in baking. Because it adds fat, it can be used in place of oil or butter (although not as a 1:1 substitute; make sure you're using a recipe designed for tahini). It's actually the only fat in these vegan muffins, so it helps with moisture, texture, and richness. Tahini also has a delicate nutty flavor, hence tahini baked goods usually have a much more interesting and complex flavor profile than baked goods made with flavorless oil.
I actually have a load of tahini baked goodies here on the blog including tahini blondies, a blueberry lemon tahini bundt cake, and another tahini muffin recipe using chickpea flour. I promise that once you start baking with tahini you'll wonder why you ever used oil.
However, not all tahini is created equal. The quality of your tahini matters for all your recipes, but I think it matters especially in baked goods. Some tahini can be gloppy, grainy, or bitter, none of which you want in your muffins. I recommend Seeds of Collaboration for baking. It has a delightfully delicate, nutty flavor and is wonderfully creamy. I'm happy to be able to set you up with a discount on this liquid gold; use the code ROGUE to get 20% off.
Here's what you'll need for these vegan morning glory muffins, as well as some thoughts, tips, and possible substitutions. If you make any substitutions, I'd love to hear about it in the comments section below.
Thanks to the diverse flavors in this recipe, these muffins can really transcend seasons. The blueberry and zucchini make them feel summery, while the warming spices make them feel cozy and fall-appropriate. Clearly that means you should be making them again and again, all year long!
I'm excited for you to try this recipe. Although many muffins are basically cake in disguise, these vegan morning glory muffins are different. They're loaded with good-for-the-body ingredients like oats, tahini, fruit, and veggies, and omit all the classic coffee shop muffin ingredients like refined flour, sugar, and oil. This is a muffin you can actually feel good about enjoying, whether it's for breakfast, a post-workout treat, or a nourishing dessert.
It makes me so happy to hear from you and see your creations! Please leave a comment below and let me know what you think about this recipe. If you post a photo on Instagram, hashtag #TheRogueBrusselSprout and tag me (@TheRogueBrusselSprout) in the post text so that I'm sure to see it.
Healthy Vegan Banana Bread (High Protein and Gluten-Free)
Raw Vegan Carrot Cake Cupcakes
Disclosure: Seeds of Collaboration is a long-term partner. I receive free product from Seeds of Collaboration and take a small commission on sales using the discount code. However, all opinions and thoughts are my own. Thank you for supporting the brands that keep The Rogue Brussel Sprout running.
Loaded with sweet banana, earthy carrots, hearty zucchini, and juicy blueberries, these vegan blender muffins are all my breakfast dreams come true.
Did you make this recipe? Did you make substitutions? How did you serve it? Any helpful tips? Please share your thoughts, since these insights are really useful to both me and to other readers.
Leave a Comment