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 cups old fashioned rolled oats*
- 1/2 cup almond flour (or substitute sorghum flour for a nut-free version)
- 2 tablespoons arrowroot powder
- 1 tablespoon ground flaxseed
- 1 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/2 cup unsweetened, plain plant-based milk (I used almond milk)
- 1/2 cup pure maple syrup
- 6 tablespoons unsweetened applesauce*
- 1 teaspoon pure vanilla extract
- 1 teaspoon apple cider vinegar
- 1 cup fresh blueberries + more for topping
- Preheat oven to 425 degrees Fahrenheit and line a muffin tin with silicone baking cups or lightly grease a muffin tin with coconut oil or avocado oil.
- Place the oats in a completely dry high speed blender and blender from low to highest speed until a fine flour forms and no chunks remain. Add the almond flour (or sorghum flour for nut-free), arrowroot powder, flaxseed, baking soda and salt and blend again until well combined. Pour the dry ingredient mixture into a medium sized mixing bowl and set aside.
- To the blender, add the non-dairy milk, maple syrup, apple sauce, vanilla and vinegar. Blend to combine. Pour the combined wet ingredients into the dry ingredients and use a hand mixer to combine well.
- Gently fold in the blueberries.
- Fill each muffin tin with the batter. Place additional blueberries on top if desired. I like to add three blueberry on top per muffin and situate them away from the center to allow the muffin to rise in the center.
- Bake for 10 minutes then without opening the oven door turn the oven to 375 degrees Fahrenheit and bake for an additional 10 minutes. Remove the muffin tin from oven and allow to cool for 5-10 minutes before removing the muffins from the baking cups. Place muffins on a wire cooling rack to completely cool before storing.
- Enjoy immediately with a little coconut oil spread or 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 four weeks.
* For best results make your own oat flour.
** I have also tested this recipe using 1/4 cup (4 tablespoons) unsweetened apple sauce and 2 tablespoons melted coconut oil and it worked very well.
- Category: Breakfast
- Method: Oven bake
- Cuisine: American
Keywords: vegan blueberry muffins. easy vegan muffins, gluten-free blueberry muffins