Print
5 from 1 vote

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).
Course Dessert, gluten free, Vegan
Cuisine American
Keyword gluten free and vegan blueberry muffin recipe, gluten free blueberry muffins, gluten free muffins, vegan blueberry muffins, vegan muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 9 muffins
Calories 124kcal
Author Cassidy Stauffer

Ingredients

  • 1 1/2 Cup Gluten Free Oat Flour
  • 1 Tbsp. Baking Powder*
  • 1/8 tsp. Sea Salt
  • 1/2 Cup Coconut Sugar
  • 1/2 tsp. Ground Cinnamon optional
  • 3/4 Cup Non-Dairy Milk
  • 1/2 Cup Unsweetened Applesauce
  • 1 tsp. Pure Vanilla
  • 1/2 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.

Nutrition

Calories: 124kcal | Carbohydrates: 23g | Protein: 3g | Fat: 2g | Sodium: 48mg | Potassium: 90mg | Fiber: 1g | Sugar: 8g | Vitamin C: 0.9mg | Calcium: 14mg | Iron: 0.9mg