You have asked for more vegan and gluten-free recipes since I posted a delicious vegan gluten-free brownie recipe and my Vegan Gluten-Free Banana Bread. With my background in baking with almond flour, coconut flour, and oat flour, I’ve become a bit of an expert in making gluten-free baked goods taste just like the real thing! These gluten-free muffins are absolutely delicious, easy to make, and very allergy-friendly.
Vegan Gluten-Free Muffin Ingredients
There’s nothing easier to make than vegan, gluten-free muffins. You will love that these are actually healthy muffins packed with wholesome ingredients, refined sugar-free, and high in fiber and proteins from gluten-free oats. Here are the simple ingredients you need to make gluten-free and dairy-free muffins:
Gluten-Free Oat Flour – I make my own in a blender. You can read how to make oat flour in my previous post. Make sure you use gluten-free certified oats to make your own oat flour. Otherwise, try almond flour. All-Purpose Gluten-Free Flour – Not all gluten-free flour blends are equal, so you may experience variation in texture, fluffiness, and rise of your gluten-free blueberry muffins, depending on your brand. My brand is made of added guar gum, which holds the muffin crumb very well and prevents crumbly gluten-free muffins. Coconut Sugar, unrefined cane sugar, or any granulated sweetener you love. Baking Powder and Baking Soda – to give them a bit of a rise. Plant-Based Milk – I like to use almond milk or soy milk. Apple Cider Vinegar or lemon juice Unsweetened Applesauce, mashed banana, or vegan yogurt. Light Olive Oil or any low-flavor oil of choice, including canola oil or melted coconut oil. Vanilla Extract – for flavor. Maple Syrup or any liquid sweetener of choice like agave syrup. Cornstarch – To coat the blueberries and prevent them from sinking to the bottom of the vegan blueberry muffins. Blueberries – fresh or frozen Optional – Add one teaspoon of cinnamon or 1/4 teaspoon of lemon extract for a lemon taste.
How To Make Vegan Oat Flour Muffins
Gluten-Free Variations
This vegan gluten-free muffin recipe can use any filling like blueberries or instead, you can use vegan chocolate chips or nuts and raisins to create various vegan muffin flavors without gluten.
Chocolate Chips Muffins – Use 1/2 cup of mini dark chocolate chips instead of blueberries. Oatmeal Raisins Muffins – Swap the blueberries for 1/4 cup chopped walnuts and 1/4 cup dried raisins. Banana Chocolate Chip – Replace the applesauce with mashed banana and use 1/2 cup of chocolate chip instead of berries. Lemon Blueberry Muffins – Replace the vinegar with lemon juice, add 1/2 teaspoon of lemon extract and one tablespoon of freshly grated lemon zest from organic, untreated lemons.
Storage Instructions
These vegan, gluten-free muffins with blueberries store for up to 4 days in an airtight container in the refrigerator. You can also freeze the muffins to meal prep a healthy, sweet, gluten-free breakfast. Freeze in sealed freezer bags and thaw at room temperature on a cooling rack the day before eating.
Allergy Swaps
Here are some options to swap ingredients if you need them:
Nut-Free – Replace the almond milk with coconut milk or soy milk. Vinegar Swap – Use lemon juice or lime juice. Applesauce Swap – Try vegan yogurts like coconut yogurt or soy yogurt or another fruit puree like mashed bananas.
More Vegan Gluten-Free Baking Recipes
