The Best Gluten-Free Blueberry Muffins
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!
Ingredients
30-Minute Vegan Oatmeal Blueberry Muffins
- ¼ cup melted vegan butter
- 1 mashed overripe banana
- ¾ cup maple syrup
- ½ cup unsweetened oat or almond milk
- ½ teaspoon baking soda
- 2 teaspoon baking powder
- 2 cup oat flour
- 1 cup fresh or frozen wild blueberries
Instructions
30-Minute Vegan Oatmeal Blueberry Muffins
- Preheat the oven to 375ºF.
- 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.
Nutrition
Serving: 1muffinCalories: 180kcalCarbohydrates: 31gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.02gSodium: 166mgPotassium: 166mgFiber: 2gSugar: 15gVitamin A: 193IUVitamin C: 2mgCalcium: 86mgIron: 1mg
Tried this recipe?Let us know how it was!