Get the Recipe: Vegan Blueberry Muffins (Gluten-free)
These vegan blueberry muffins are perfect for breakfast, dessert, or a quick snack! They are fluffy and soft, and bursting with tangy blueberries. Gluten-free and easy to make in under 30 minutes.
Ingredients
- 3/4 cup gluten-free oats
- 1/3 cup cornmeal
- 1/2 tbsp cinnamon
- 1 cup rice flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup coconut flour
- 1/2 cup plant based milk
- 3 flax eggs, (3 tbsp ground flaxseed + 6 tbsp water, set aside for 10 minutes)
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 cup blueberries
Equipment
- Conventional oven
- Muffin tin
- Mixing bowl x 2
Instructions
- Preheat the oven to 180 degrees C (350 F) and lightly grease a muffin tin with vegan butter or olive oil.
- Add the oats, cornmeal, cinnamon, rice flour, baking powder and coconut flour in a mixing bowl.
- In a different bowl, stir together the plant based milk, flax eggs, maple syrup and coconut oil.
- Add the wet ingredients to the dry and stir in the blueberries.
- Evenly distribute the batter throughout the muffin tin, adding a few extra blueberries on top of each muffin. Bake in the preheated oven for 20 minutes, until golden brown and a toothpick comes out clean.
- Allow to cool down for around 10 minutes before serving.
Video
Calories: 246kcal, Carbohydrates: 39g, Protein: 4g, Fat: 9g, Saturated Fat: 6g, Sodium: 149mg, Potassium: 244mg, Fiber: 5g, Sugar: 12g, Vitamin A: 8IU, Vitamin C: 1mg, Calcium: 101mg, Iron: 1mg