Vegan Morning Glory Blender Muffins

Loaded with sweet banana, earthy carrots, hearty zucchini, and juicy blueberries, these vegan blender muffins are all my breakfast dreams come true.


  • Large, very ripe banana
  • 0.75 c plant milk of choice
  • 0.5 c creamy tahini
  • 0.25 c maple syrup
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla
  • 2.25 c. old-fashioned rolled oats
  • 1 tbsp cinnamon
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 0.25 tsp salt
  • 0.25 tsp cardamon
  • 0.5 c grated zucchini
  • 0.5 c grated carrot
  • 0.5 c blueberries
  • Coarse sugar for sprinkling the tops, optional


  1. Preheat the oven to 350 and line a muffin tin with 12 liners.
  2. Grate the zucchini, then press it in a clean kitchen towel to remove the excess water. Don't skip this step! It's key to making sure you don't have too much moisture in your muffins, which could give them a gummy texture.
  3. Measure the wet ingredients into a blender; putting the wet ingredients in first prevents the dry ingredients from clumping below the blades.
  4. Measure in the dry ingredients into the blender except for the zucchini, carrot, and blueberries.
  5. Blend everything until you have a smooth, thick batter. If you have a high-power blender, this should only take a minute.
  6. Add the zucchini and carrot to the batter and stir it them in by hand. Then add the blueberries and fold them in gently.
  7. Pour the mixture evenly into the prepared 12-muffin pan.
  8. Sprinkle each muffin top with a generous amount of coarse-grained sugar if desired.
  9. Bake 25-30 minutes until a cake tester just barely comes out clean. Let the muffins cool completely on a rack.
  10. Store the muffins in a tightly-sealed container in the fridge for up to several days or freeze for up to several months.