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A white plate in the background with blueberry muffins on it. In the center of the photo is a hand with white skin holding a blueberry muffin split in half.
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Moist Vegan Blueberry Muffins (oil-free, gluten-free)

Perfectly sweet, moist, delicious 100% plant-based blueberry muffins that are the perfect grab-and-go snack, breakfast or vegan treat.
Cook Time 24 minutes
Total Time 24 minutes
Servings 10 muffins
Author Danielle Brown

Ingredients

  • 1 ½ cups oat flour
  • ½ cup coconut sugar sub date sugar or brown sugar
  • 1 ripe banana can sub ½ cup applesauce
  • ¾ cup unsweetened almond milk
  • 1 tablespoon baking powder
  • 1.5 teaspoon vanilla extract
  • ¾ cup fresh blueberries

Instructions

  • Preheat oven to 350 degrees F.
  • In a blender, blend banana, milk, vanilla and 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

  • Store in an air-tight container for about 3 days.
  • Use parchment muffin tins, lightly grease muffin tin or use a non-stick muffin tin which is what I did
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