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
Instructions
- Preheat the 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 the mixture to set for ~5 minutes to gel.
- Add the applesauce, almond milk, and maple syrup and stir to combine.
- Add in the almond flour, oat flour, cinnamon, and optional chia seeds and stir again until the batter is thick and well-combined.
- Gently fold in the fresh or frozen blueberries with the batter.
- 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.
- 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.
- Serve with your favorite Teecino blend!
- 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