A healthy gluten free vegan blueberry muffin to nourish your body!! Using clean ingredients, this easy muffin recipe is a real winner!
I recently picked up a copy of The Welcoming Kitchen at the library. I have been perusing and testing out some recipes, and the whole family loved these muffins!
We especially love that there are so few ingredients and nothing fancy is required to make the recipes.
Additionally, as an added bonus, they are loaded with nutrients and stick with you…I think it is the fiber from the chia meal!!
The fact that they are oober moist certainly doesn’t hurt either.
The whole book is full of simple recipes, and for someone who is just getting started cooking allergy free, this book is good resource.
How do you you make your own oat flour for these gluten free vegan blueberry muffins??
You can always make your own gluten free oat flour by:
- whirring rolled oats in a coffee grinder
- using a high powered blender
- Alternately, you can even make the whole recipe in your food processor, starting with the oats first. Process away until they are a fine powder.
Ultimately, homemade oat flour will have more texture since these methods do not yield quite as fine of texture as the purchased gluten free oat flour.
Healthy Gluten Free Vegan Blueberry Muffin Recipe:
Easy Gluten Free Vegan Blueberry Muffins
Ingredients
- 2 cups gluten free oat flour make your own or purchased
- 1 1/2 teaspoons baking powder divided
- 3/4 teaspoon sea salt
- 1/2 cup applesauce
- 1/2 cup chia meal or flax meal (again make your own by whirring in a coffee grinder!)
- 1/4 cup melted coconut oil or light olive oil
- 3/4 cup palm sugar or brown sugar
- 2 teaspoon vanilla extract
- 1/4 cup almond milk or any milk
- 1 1/2 cup blueberries or any berry! (I used raspberry and blueberry today)
Instructions
- Preheat you oven to 350 degrees.
- Prepare your muffin tin, paper liners or greased.
- Whisk the oat flour, 1 teaspoon baking powder, and salt together. Make a well in the center.
- Add the remaining ingredients, whisking gently to combine, then more vigorously to incorporate the flour mixture.
- Fold in berries.
- Pour the batter about 3/4 up each muffin tin.
- Bake for 18- 20 minutes until the center tip of each muffin is just firm.
Nutrition
Calories: 206kcalCarbohydrates: 27gProtein: 4gFat: 9gSaturated Fat: 4gSodium: 178mgPotassium: 200mgFiber: 3gSugar: 9gVitamin A: 10IUVitamin C: 1.9mgCalcium: 57mgIron: 1.3mg
Tried this recipe?Let us know how it was!
What do you do with the other 1/2 t baking powder?
Also, do you think cassava flour could sub for the oat flour?
Thanks.
Hi Jo! I have edited the recipe, don’t divide it, I have never seen Difference by dividing it.
As to the cassava flour, it might work. I am not sure what the texture will be like, but it is worth trying. It will definitely change the muffin though! Let me know if it works.
I was planning on making blueberry muffins this week, so I’m glad I’ve stumbled across your recipe on the Plant Based Potluck! This recipe is also quite similar to my latest muffin recipe (apart from the blueberries!) – oat flour makes delicious muffins!
Tessa, I made these muffins with the coconut sugar and used 3/4 c chocolate chips instead of the berries. My daughter, who doesn’t like muffins, LIKES them! Thank you for this recipe!
Well then THAT is a score Kelly!! So glad to hear this, thank you!
She’s had two today! One for breakfast and one for dessert tonight, and she was even telling her daddy about how good they were.
Hi! I’m def. gonna make this for morning muffins! mmm! Just wondering how the texture is? Also, 1/4 seems like too little liquid for 2 cups of flour… was that a typo?
Hi Sandy! Nope, not a typo, the oil and applesauce also contribute moisture! The texture is moist and dense. really nice!
I used 1.5 c oats, .5 almond/teff, mix chia and flax, .5 c sugar… I think next time I will cut the sugar even more to .25 c or leave it out altogether… otherwise a nice yummy muffin!
Thanks Kiki for letting me know your tweaks, people love to read about those!
I made these with huckleberries and frozen cranberries and they are so good! My youngest even asked to have one in her snack for school(score!)…a great compliment from my “picky one”.
i have quinoa flakes, do you think i could substitute them instead? (i have oats but im pretty sure they have gluten in them 🙁 )
Although some recipes this would work great Jenny….with this recipe, it would not f nation the same. Oats themselves are gluten free, but they are processed on the same machines as wheat, barley, rye and almost always are cross contaminated. If you Are not sensitive to gluten, then your regular oats would work fine!
Another great recipe, I don’t know what I’d do, without your weekly culinary inspiration? Rebecca x
Thank you for posting this. The muffins were delicious! I just had a quick question about liquids. I ended up adding more non-dairy milk (about 3/4-1 c. total). With the above amounts, my batter was incredibly stiff. I was wondering if I mixed it up incorrectly? Thanks, much.
Hmm Ali…I wonder if I inadvertently left off a 1 when I converted re-formatted the recipe to the recipe card…looking at the ratios…I may have! I;ll make a small batch to be sure….it is always OK to add a bit of liquid…these are a typical muffin batter, not overly stiff!
This is not only good in health and delicious too.Hmm maybe I will put this on my meal plan too. Thanks for sharing this!
~Nancy
Hi Tessa,
Our Blueberry Bush is starting to bud out, can’t wait for the fresh berries, this will be a great recipe for the berries. Hope you are having a great Valentine weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
I used this recipe this morning to make blueberry muffins that were low in sugar, used wholesome ingredients, etc. I’m vegan and don’t eat wheat already, but I loved these. With the addition of some lemon extract the flavor was really rounded out and pleasant. I was wondering the chances of working with agave next time to get something with even more fluffy and low GI factor going on. I did enjoy these tremendously. I’d like to note that I made my own oat flour and left the muffins in the oven for almost an additional ten minutes, but in that time I just washed the dishes. I like that mine weren’t too fluffy or muffin-y, which can be filling and leave you feeling heavy. Thank you!
Thanks for your feedback Jessica! I recommend palm suagr over agave for a lower glycemic option (I don;t even own cane sugars anymore, so this is what I use). It is much less refined than agave and not as high in fructose. If you would like to go the agave route, reduce the liquid by a few tablespoons. Another option to reduce the GI would to replace up to half of the sweetener with some liquid stevia drops. I like Nu Naturals!
These are so good! I used ground flax. Thanks!
Thanks for coming back and letting me know you enjoyed them Nicole!!
I shared your GFvegan blueberry muffins on my FB!
Thank you for your submission on Nourishing Treasures' Make Your Own! Monday link-up.
Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! 🙂
Another great recipe that I want to try!
I was given an award recently and had to choose 5 bloggers to pass it on to. You’re one of them!
http://carolynnsrecipebox.blogspot.com/2011/12/liebster-blog-award-for-me.html
@Nancy..you could always omit the berries and do chocolate chips instead, this is a great base muffin recipe!
Thank you so much for the support, Tessa. I'm glad you liked the muffins. Happy holidays! Kim
I haven't tried making blueberry muffins yet. Probably because there is no chocolate in them! I do love blueberry muffins and I especially love that there are no crazy ingredients in this recipe. I've pinned this one to try later.