Name: The Best Vegan & Gluten-Free Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 1 flax egg (1 TBSP flaxseed + 3 TBSP filtered water); 1/2 cup unsweetened almond milk; 1/3 cup unsweetened apple sauce; 1/4 cup maple syrup; 1 cup almond flour; 1 cup gluten-free oat flour; 1⁄4 tsp ground cinnamon; 1 TBSP chia seeds (optional); 1/2 cup frozen or fresh blueberries + more for topping; coconut oil spray or muffins liners

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The Best Vegan & Gluten-Free Blueberry Muffins naturally sweetened with maple syrup for a nutritious breakfast or snack.

The Best Vegan & Gluten Free Blueberry Muffins served on blue plate with a knife on wooden board

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.

This 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 blueberries, and a mug of something warm to enjoy them with.

Make Vegan & Gluten-Free Blueberry Muffins

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?

Challenge accepted.

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!

How to Make Vegan & Gluten-Free Blueberry Muffins

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*

The Best Vegan & Gluten Free Blueberry Muffins baked on cooling rack with knife

Teecino Tea

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.

How to Serve Vegan & Gluten-Free Blueberry Muffins

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 9-12 smaller muffins, so I recommend doubling the recipe if you want more!

(And who doesn’t?!)

Enjoy!

The Best Vegan & Gluten Free Blueberry Muffins served on blue plate with a knife on wooden board with mug of tea

More Vegan Muffins

I Want to Hear From You

If you make this Vegan & Gluten-Free Blueberry Muffins recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

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XO Lauren