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Blueberry Oat Bran Muffins - #vegan #plantbased #lowfodmap #glutenfree #dairyfree

Blueberry Oat Bran Muffins

  • Author: Tara Deal Rochford
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x


Blueberry Oat Bran Muffins are a nutty, hardy muffin perfect for Saturday morning.



½ cup maple syrup

2 tablespoons hemp seeds

1 ¼ cup almond milk, unsweetened

1 teaspoon vanilla extract

1 cup olive oil

1 ¼ cups oat flour (you can measure 1 1/4 cup oats and blend in food processor or blender to grind into oat consistency)

¾ cup oat bran

¾ cup flax meal

¼ teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons cinnamon

½ teaspoon nutmeg

1 cup frozen blueberries


Preheat oven to 350 degrees Fahrenheit.  Line a 12 cup muffin pan with liners and spritz the liners with your favorite cooking oil spray.

In a large bowl, combine the maple syrup, hemp, almond milk, vanilla, olive oil and stir to combine.  

In a separate slightly smaller bowl, mix the oat flour, oat bran, flax meal, salt, baking powder, baking soda, cinnamon and nutmeg.  Add the wet ingredients to the oat mixture and stir until combined. Gently fold the frozen blueberries into the batter.

Divide the muffin batter between the prepared liners.  Bake for about 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.


This recipe has not been tested for FODMAP content, but ingredients are used in low FODMAP amounts according to the Monash University app.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: breakfast
  • Method: oven
  • Cuisine: breakfast


  • Serving Size: 1 muffin
  • Calories: 310
  • Sugar: 9.8 g
  • Sodium: 218.3 mg
  • Fat: 22 g
  • Carbohydrates: 27.1 g
  • Fiber: 5.4 g
  • Protein: 4.8 g

Keywords: muffins, baking, low fodmap, gluten free, dairy free, vegan, oats, oat bran