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The Best Vegan & Gluten-Free Blueberry Muffins


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  • Author: Flora & Vino
  • Total Time: 45 mins
  • Yield: 9-12 small muffins
  • Diet: Vegan

Description

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


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

For serving

Teecino Dandelion Caramel Nut Roasted Herbal Tea


Instructions

  1. Preheat the oven to 350°F and line a muffin tin with liners or spray with coconut oil spray.
  2. Prepare the flax egg in a large mixing bowl and whisk to combine. Allow the mixture to set for ~5 minutes to gel.
  3. Add the applesauce, almond milk, and maple syrup and stir to combine.
  4. Add in the almond flour, oat flour, cinnamon, and optional chia seeds and stir again until the batter is thick and well-combined.
  5. Gently fold in the fresh or frozen blueberries with the batter.
  6. Using a spoon or cookie scoop, divide the batter between the muffin tins so they’re 3/4 of the way full. Sprinkle a few blueberries on top, if desired.
  7. Bake the muffins for 30-35 minutes, or until they’re golden brown on the edges and slightly firm to the touch. Remove the muffins from the oven and allow them to cool for 15 minutes before serving.
  8. Serve with your favorite Teecino blend!
  9. Store leftovers muffins in the refrigerator for 5- 7 days and enjoy chilled or reheated.

Notes

Recipe updated February 2022

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Snack, Muffin
  • Method: Oven-Bake
  • Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free