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5
from 1 vote
Gluten Free & Vegan Blueberry Muffins
These gluten-free and vegan blueberry muffins have a good crumb, are sweet, tender, fluffy, and lightly speckled with blueberries.
Course
Dessert, gluten free, Vegan
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
9
muffins
Calories
124
kcal
Author
Cassidy Stauffer
Ingredients
1 ½
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
Preheat oven to 350 degrees and Line 9 cups of a muffin tin with paper liners or lightly oil.
In a large mixing bowl, whisk together the oat flour, salt, baking powder, cinnamon (if using) and coconut sugar.
Stir in the non-dairy milk, applesauce, and vanilla and stir to combine.
Gently fold in the blueberries.
Spoon batter evenly between the 9 muffin cups.
Bake for 22-25 minutes.
Let cool 10 minutes before removing from pan.
Notes
For homemade baking powder, combine 1 part baking soda to 2 parts cream of tartar and 2 parts starch (tapioca, arrowroot, or potato).
Nutrition
Calories:
124
kcal
|
Carbohydrates:
23
g
|
Protein:
3
g
|
Fat:
2
g
|
Sodium:
48
mg
|
Potassium:
90
mg
|
Fiber:
1
g
|
Sugar:
8
g
|
Vitamin C:
0.9
mg
|
Calcium:
14
mg
|
Iron:
0.9
mg