Easy vegan and gluten free muffins bursting with blueberries! Naturally sweetened with maple syrup. Perfect for a nutritious breakfast or snack.
Well, well, well. If it isn’t Sunday again.
I’m writing this blog post from our community pool.
It’s Sunday and I wanted to bring my work outdoors– sounds like a reasonable thing, yes?– aside from the fact that I’m typing this on tiny half visible keys over shrieks and splashes of kids and the gossipy couple that sat down in the chair next to me (out of all the seats!).
I really can’t believe it’s August already, can you?
So I keep harassing myself with not so gentle reminders to get outside and enjoy the sunshine while it’s here.
But enough about me– can we talk about breakfast?
Let’s talk about these Vegan & Gluten-Free Blueberry Muffins.
Correction: The BEST Vegan & Gluten-Free Blueberry Muffins!
They only require one bowl, a serious love of bloobs, and a mug of something warm to enjoy them with.
Do you know the vegan muffin woman?
She’s back at it again.
A lot of you on Instagram asked for a muffin without bananas. That sounds a lot like baking challenge if I ever did hear one, don’t you think?
While the whole blueberry banana thing is pretty tasty, I wanted to make a muffin that doesn’t rely on the sweetness and stickiness of bananas to come together.
Plus, when you think of the classic blueberry muffin, you don’t necessarily want that hint of banana in there, you know?
What you do want: juicy blueberries, a fluffy sweet batter, and a powerhouse of protein, healthy fats, and complex carbs without any added oils!
The Best Vegan & Gluten-Free Muffins…
are lightly sweetened with pure maple syrup and apple sauce without any banana!
The flour uses my favorite combination of oat and almond flour– this produces a moist muffin (but not too moist!) that’s soft but without sinking.
A flax “egg” and an additional spoonful of chia seeds helps to tie everything together while adding omegas, fiber, and protein.
I used frozen blueberries in my muffins, but fresh will work great, too!
If you’re using frozen like me, rinse and dry them well to thaw before adding to the batter to ensure they won’t water things down.
Half an hour later, you have these.
*see photo below and insert swoon here*
My favorite way to enjoy these Blueberry Muffins is with a cup of chicory root tea!
Have you guys ever heard of chicory root tea before?
I first stumbled upon Teecino at Expo West and was immediately intrigued by the “caffeine free” branding, having recently quit coffee back in January.
I still love warm beverages, though, as part of my daily ritual to wake up, and sometimes before bed, and that’s where chicory tea comes in.
Teecino is a chicory root based tea made from roasted herbs blended with fruits, nuts, herbs and spices to produce some pretty sweet flavors.
These tea bags are packed with antioxidants and fiber and the best part is that they give you a natural energy boost while being completely caffeine free!
Being a medium/dark roast kind of a girl most of my life (my Dad taught me to like it black!) my favorite blend is the Dandelion Caramel Nut Medium Roast.
This creamy blend is slightly nutty, slightly sweet flavor.
Try it with a splash of almond milk, and, of course, some plant-based baked goods on the side for dunking.
These Blueberry Muffins are so versatile!
Make a batch for your office, your kids, your beau, or yourself.
I like to bake them in advance and refrigerate/freeze for easy grab and go snacks during the week.
They’re great with a velvety cup of something hot for your morning breakfast, or with a smear of nut butter or coconut butter as a mid-morning or afternoon snack.
Try throwing them in a yogurt bowl for something a little different!
The recipe makes 6 large muffins or 9 smaller muffins, so I recommend doubling the recipe if you want a dozen!
(And who doesn’t?!)
If you make these (The Best Vegan & Gluten-Free) Blueberry Muffins let me know!
I’d love to hear what you think. Show me the muffins @flora_and_vino on Instagram or use #floraandvino!
Want more oil-free, gluten free, reined sugar free muffins?
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Easy vegan and gluten-free muffins bursting with blueberries! Naturally sweetened with maple syrup. Perfect for a nutritious breakfast or snack.
- 1 flax egg (1 TBSP flaxseed + 3 TBS filtered water)
- 1/3 cup unsweetened almond milk
- 1/3 cup unsweetened apple sauce
- 1/4 cup maple syrup
- 3⁄4 cup almond flour
- 3⁄4 cup oat flour
- 1 tsp baking powder
- 1⁄4 tsp cinnamon
- 1 TBSP chia seeds
- 1⁄2 cup frozen or fresh blueberries
- coconut oil spray or muffins liners
For serving: Teecino Dandelion Caramel Nut Roasted Herbal Tea
- Preheat oven to 350°F and line a muffin tin with liners or spray with coconut oil spray.
- Prepare the flax egg in a large mixing bowl and whisk to combine. Allow to set for 5 minutes to gel.
- Add the applesauce, almond milk, and maple syrup and stir to combine.
- Add the rest of the dry ingredients and chia seeds and stir again to combine.
- Thaw your blueberries, if using frozen, by running under water for a a few minutes. Drain well and pat dry.
- Gently fold in the blueberries so that they’re well combined.
- Pour batter into the muffin tins until they’re 3/4 of the way full. Sprinkle a few blueberries on top, if desired. Bake for 25- 30 minutes, or until golden brown on the edges and firm to the touch. Remove from the oven and allow to cool for 5-10 minutes before serving.
- Serve with your favorite Teecino blend!
- Store leftovers muffins in the fridge for 5- 7 days and freeze for longterm storage.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Snack, Muffin
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free
This post is brought to you by Teecino, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!