Gluten-Free Blueberry Muffins
These Vegan & Gluten-Free Blueberry Muffins are light, fluffy, and bursting with fresh blueberries! The batter comes together quickly & easily in one bowl and they're ready in just 30 minutes.
Servings 12 muffins
Equipment
- Muffin Pan
- Muffin Liners
- Large Cookie Scoop
Ingredients
- ½ cup (120g) unsweetened applesauce
- ⅓ cup coconut sugar
- ½ cup unsweetened almond milk or other dairy-free milk of choice
- ¼ cup (64g) cashew butter (recommended) or other nut or seed butter of your choice
- ¼ cup (50g) refined coconut oil melted
- ½ teaspoon vanilla extract
- 1 cup (120g) gluten-free oat flour
- 1 cup (96g) blanched almond flour
- 2 tablespoons flax meal
- 1½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup fresh blueberries
- Raw turbinado sugar to sprinkle on top
Instructions
- Preheat oven to 350°F. Line a muffin pan with paper liners or grease with coconut oil.
- Combine the applesauce, almond milk, coconut sugar, cashew butter, coconut oil, and vanilla extract, stirring to combine. Warm slightly in the microwave or over the stove if the coconut oil seizes up.½ cup (120g) unsweetened applesauce, ⅓ cup coconut sugar, ½ cup unsweetened almond milk, ¼ cup (64g) cashew butter, ¼ cup (50g) refined coconut oil, ½ teaspoon vanilla extract
- Add oat flour, almond flour, flax meal, baking soda, baking powder, cinnamon, and salt. Stir until combined. Fold in the blueberries.1 cup (120g) gluten-free oat flour, 1 cup (96g) blanched almond flour, 2 tablespoons flax meal, 1½ teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon baking soda, ½ teaspoon sea salt, 1 cup fresh blueberries
- Divide between the 12 muffin tins (I like using a large cookie scoop for this) or divide between 10 for fluffier muffins with a more domed top. Sprinkle with raw turbinado sugar for sparkle and crunch, if desired. Bake for 20 to 23 minutes, or until a toothpick comes out clean. Once done, let cool completely on a wire rack.Raw turbinado sugar
- Store in the refrigerator for up to five days, or in the freezer for up to 6 months. I like to freeze and heat a muffin in the microwave when I want it!
