Oat, blueberry and walnut vegan muffins

Makes 12 muffins

Prep time – 30 minutes | cooking time 15 – 19 minutes


  • 190g wholewheat flour
  • 100g rolled oats
  • 8g baking powder
  • 2g bicarbonate of soda
  • 5g ground cinnamon
  • 2g salt
  • 260g apple sauce, sweetened
  • 40ml sunflower oil
  • 50g dark browl sugar
  • 125ml unsweetened almond milk
  • 160g blueberries
  • 75g chopped walnuts

For the topping

  • 20g rolled oates
  • 30g chopped walnuts
  • 8g wholewheat flour
  • 14ml sunflower oil
  • 1g ground cinnamon


  • Preheat oven to 190C
  • Combine flour, oats, baking powder, bicarb, cinnamon and salt
  • Combine apple puree, oil, sugar and almond milk. Add flour mixture and stir until just combined, be careful to not overmix
  • Gently fold in the blueberries and nuts
  • To make the topping, combine all the ingredients
  • Fill 12 deep muffin cases with the muffin mixture and top with a heaped teaspoon of topping
  • Bake for 15 – 19 mins or until cooked
  • Cool on a wire rack


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