Moist Vegan Blueberry Muffins (gluten-free!)
These moist, fluffy Vegan Blueberry Muffins are perfect for a wholesome breakfast, snack, or lunchbox treat!
Servings 9
Calories 134kcal
Cost $4
Equipment
- 1 blender high-speed
- 1 mixing bowl large
- 1 whisk large
- 1 spoon large
Ingredients
- 1 ½ cups oat flour
- ½ cup coconut sugar
- 1 banana ripe
- ¾ cup almond milk unsweetened
- 1 tablespoon baking powder
- 1.5 teaspoon vanilla extract
- ¾ cup blueberries fresh or frozen
Instructions
- Preheat oven to 350 degrees F.
- In a blender, blend banana, almond milk, vanilla and coconut sugar on high until completely smooth.
- In a large bowl, whisk oat flour and baking powder together then pour the wet mixture into the bowl and stir to combine well. Now gently fold in the blueberries.
- Add the batter into a muffin pan filling each about ¾ way to the top. Garnish with oats if you'd like.
- Bake for about 22-24 minutes. Allow to cool for a bit before removing from the pan.
- Serve fresh and enjoy!
Notes
Use parchment muffin liners, lightly grease muffin tin, or use a non-stick muffin tin.
You can use frozen or fresh blueberries.
Feel free to sub the banana for ½ cup applesauce or ¼ cup melted coconut oil.
Instead of coconut sugar, you can use 1:1 amount of date sugar, maple sugar, or brown sugar.
Nutrition
Calories: 134kcal | Carbohydrates: 26g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 190mg | Potassium: 132mg | Fiber: 2g | Sugar: 9g | Vitamin A: 15IU | Vitamin C: 2mg | Calcium: 116mg | Iron: 1mg
