Easy Vegan and Gluten-Free Blueberry Muffins 


When it comes to breakfast pastries muffins are definitely my go-to, especially blueberry muffins. I remember as a kid we would bake muffins and have them throughout the week for breakfast before school (or just devour them all on the weekends). The other day when I came across some reusable mini muffin cups at the hardware store, I just had to get them and do some Sunday afternoon baking. Also, these muffin cups are another perfect addition my *in transition* sustainable kitchenware!

I am all about easy and healthy recipes when cooking in the kitchen and these blueberry muffins fall nothing short of the ultimate healthy breakfast treat or snack. I am super new to this whole vegan and gluten-free cooking thing, especially the baking, but I am learning a lot of tips and tricks from trying different recipes and my super talented food blogger friends (shout out to my girl Remy of Veggiekins Blog!). I hope you enjoy this recipe and find it as tasty as I do, I am actually enjoying a few delicious bites as I type this blog post now!


Easy Vegan & Gluten-Free Blueberry Muffins 

This recipe is whole grain, gluten-free, vegan, and free of refined sugars.

Prep time: 15 minutes
Cook time: 16-22 minutes
Total time: about 35 minutes

**NOTE: I used a mini cupcake tray, this recipe made a total of 24 mini muffins which make about 12 large muffins total.



Wet Ingredients:
1 cup unsweetened organic apple sauce (room temperature)
¼ cup melted coconut oil
¼ cup coconut sugar
1 flax egg (1 tablespoon water + 3 tablespoons water, whisk together and let sit for 15 minutes)
1 teaspoon pure vanilla extract
½ teaspoon maple syrup

Dry Ingredients:
1 ½ cup gluten-free oat flour (I blended oats to make this at home)
¾ cup almond flour
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

1 cup blueberries

Optional toppings:


-Preheat the oven to 350°F. Line a 12-cup muffin pan with muffin liners.
-In a large bowl, whisk together all the wet ingredients: applesauce, coconut oil, coconut sugar, flax egg, vanilla extract, and maple syrup. Whisk until well incorporated.
-Add oat flour, almond meal, baking powder, baking soda and salt. Whisk together until just incorporated, making sure no flour patches remain. Gently fold in blueberries.
-Using a spoon or scoop, place batter evenly into muffin cups. Smooth batter into an even layer, leaving a slight rise in the center. Optional: press blueberries gently into the tops of the muffins.
Bake for 17-22 minutes (mine took 18 minutes and were nice and moist!) . Insert a toothpick in the center of one muffin to check for gooey-ness. It will come out clean when the muffins are ready. Allow to cool for about 1 hour.  

Recipe adopted from Beaming Baker.


These easy vegan and gluten-free blueberry muffins are the best dang muffins I’ve ever made and I can’t wait for you to try them! Let me know your thoughts on the recipe in the comment section and if you post your baked good on Instagram use the hashtag #recipeswithalexandra to share!




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