Gluten Free & Vegan Blueberry Muffins

*Looking for a Paleo Blueberry Muffin Recipe? Click HERE!

I never thought I would be able to make such a great muffin recipe with NO gluten, eggs, OR bananas (we just found out my son has a banana allergy)! After months of recipe testing, I almost gave up but I’m so glad I didn’t because these are perfect!

As they were baking I kept turning on the oven light to check on them and I was getting so excited because I could see them rising beautifully in the oven.  Then when I was finally able to try them I fell in love!!!

They have a good crumb and are sweet, tender, fluffy, and lightly speckled with blueberries.  So. So. Good. I think these are my favorite muffins ever.

I have a feeling I’m going to be making these over and over, my new obsession 🙂 I mean really, don’t they look amazing?!?

 

 

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And even though I haven’t tried it yet, I think the Streusel Topping from This Paleo Blueberry Muffin Recipe would be great on these as well!!!

5.0 from 1 reviews
Gluten Free & Vegan Blueberry Muffins
 
*For homemade baking powder, combine 1 part baking soda to 2 parts cream of tartar and 2 parts starch (tapioca, arrowroot, or potato).
Serves: 9 muffins
Ingredients
  • 1½ Cup Gluten Free Oat Flour
  • 1 Tbsp. Baking Powder*
  • ⅛ tsp. Sea Salt
  • ½ Cup Coconut Sugar
  • ½ tsp. Ground Cinnamon, optional
  • ¾ Cup Non-Dairy Milk
  • ½ Cup Unsweetened Applesauce
  • 1 tsp. Pure Vanilla
  • ½ Cup Frozen Blueberries
  • Additional Coconut Sugar and Oats for sprinkling on top
Instructions
  1. Preheat oven to 350 degrees and Line 9 cups of a muffin tin with paper liners or lightly oil.
  2. In a large mixing bowl, whisk together the oat flour, salt, baking powder, cinnamon (if using) and coconut sugar.
  3. Stir in the non-dairy milk, applesauce, and vanilla and stir to combine.
  4. Gently fold in the blueberries.
  5. Spoon batter evenly between the 9 muffin cups.
  6. Bake for 22-25 minutes.
  7. Let cool 10 minutes before removing from pan.

 

 

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