I have never been able to find a blueberry muffin recipe that is healthy AND vegan AND gluten-free AND nut-free. This may be the only one out there. And it actually tastes good too. It is simple to make and has a nut-free option with sorghum flour which is my new favorite baking flour.
You are probably wondering, what the heck is sorghum and why is it in this muffin recipe? Is this a good thing? The answer is yes! Sorghum is an ancient cereal grain that is naturally gluten-free with a mostly neutral and yet slightly sweet flavor. It is light weight and also light in color and works well as a substitute for regular flour in gluten-free baking. Believe it or not, it actually improves the texture of recipes. It is a real treat for all you gluten-free bakers out there! I have been using it lately in my baking and complimenting it with oat flour. I find that with these two flours combined (oat flour and sorghum flour) you really don’t need any other fancy gluten binding ingredients such as xanthum gum. So it makes gluten-free baking a breeze.
Sorghum is popular in Africa and gaining popularity here in the United States. Not only is it gluten-free but it also is nutritious. It is nutrient-rich and considered a whole grain. Sorghum digests slowly with a lower glycemic index so it keeps you feeling fuller longer. So what is not to love? Give it a try and let me know what you think!
These muffins are 100% vegan (dairy-free and egg-free), gluten-free, soy-free, nut-free, refined sugar-free, oil-free and butter-free. My kids love them and so does my husband. I get regular requests from them to make a batch and they never last long. It is hard to eat just one.
If you give this muffin recipe a try, let me know by leaving a comment and rating it! And don’t forget to take a picture and tag it @eatingbyelaine and #eatingbyelaine on Instagram so I can see your muffins!Print
This soft and moist muffin recipe is gluten-free and dairy-free. It makes a great quick or on-the-go breakfast option. I even included a nut-free version for all my nut-free readers. Enjoy!
- 2 cup oat flour*
- 1/2 cup almond meal or almond flour (or sorghum flour for nut-free version)
- 2 tablespoons arrowroot powder
- 1 tablespoons ground flaxseed
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup nondairy milk
- 1/2 cup maple syrup
- 6 tablespoons unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1 cup fresh blueberries
- Preheat oven to 400 degrees and lightly grease a muffin tin with canola oil.
- In a medium sized mixing bowl, stir together the oat flour, sorghum flour, arrowroot powder, flaxseed, baking soda and salt until well combined.
- To the mixing bowl, add the milk, maple syrup, apple sauce, vanilla and vinegar. Stir well to combine but do not over-mix.
- Gently fold in the blueberries.
- Fill each muffin tin with the batter. Each muffin tin should be 3/4 full.
- Bake for 20 minutes then remove from oven and allow to cool for 5-10 minutes before removing from the muffin pan. Place on wire cooling rack to completely cool before storing.
- Enjoy immediately with a little vegan butter. Alternatively, you can store the muffins in an airtight container in the refrigerator for up to one week and in the freezer for up to 4 weeks.
* I get better results when I make the oat flour myself (instead of store-bought oat flour which is super fine). To make it yourself simply process the oats for 30 seconds in a mini food processor. For this recipe, it is fine if the flour is a bit chunky.
- Category: Breakfast