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–+ servings
A plate of three blueberry muffins.

Gluten-Free Vegan Oatmeal Blueberry Muffins

Print Recipe
Gluten-Free Vegan Oatmeal Blueberry Muffins are moist and light. Filled with sweet, juicy blueberries, these whole food muffins make a delicious breakfast or healthy snack.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 26 minutes
Total Time 36 minutes
Servings 12 muffins
Calories 180
Author Elizabeth

Ingredients

  • 2 ½ Cups Oat Flour
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Cinnamon
  • ¾ Teaspoon Salt
  • ¾ Teaspoon Baking Powder
  • 1 Cup Applesauce
  • ⅓ Cup Maple Syrup
  • ¼ Cup Nut Butter
  • 1 Tablespoon Apple Cider Vinegar
  • 2 Cups Blueberries + 1 Tablespoon Oat Flour

Instructions

  • Preheat the oven to 350°F. Line a muffin tin with liners.
  • In a large bowl mix the oat flour, baking soda, cinnamon, salt, and baking powder.
  • In a separate bowl, combine the applesauce, maple syrup, nut butter, and apple cider vinegar.
  • Pour the wet into the dry and stir until incorporated.
  • Toss the blueberries in 1 tablespoon of oat flour.
  • Fold the blueberries into the batter.
  • Scoop a ¼ cup of batter into each muffin cup.
  • Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Enjoy!

Nutrition

Calories: 180kcal | Carbohydrates: 30g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 270mg | Potassium: 178mg | Fiber: 3g | Sugar: 10g | Vitamin A: 20IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 1mg