These vegan and gluten free blueberry muffins are soft, tender, and super moist! They are naturally gluten free and better-for-you thanks to the oat flour and are sweetened with banana and maple syrup. You only need 8 simple ingredients and 30 minutes to make these mouth-watering vegan and gluten free blueberry muffins!
Mix the mashed banana, melted vegan butter, maple syrup, almond or oat milk, baking powder, and baking soda together. Stir in the oat flour until combined. Fold in the blueberries.
Spoon the batter into 12 lined muffin cups. I like to spray my liners with a little baking spray to keep them from sticking. Option to sprinkle more blueberries on top before baking.
Bake for about 25 minutes and enjoy!
Notes
To store leftovers: Let cool completely on a wire rack before placing them in an airtight container. Store at room temperature for up to about 2 days or in the refrigerator for up to 1 week.
To freeze: Once completely cool, place in a resealable freezer-safe bag and freeze for up to about 3 months. Let them thaw at room temperature or rewarm gently in the microwave.