Blueberry-Oat Flax Muffins (gluten free + vegan) Recipe
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Vanilla and Bean · by Traci York★ 4.5 (10)

Blueberry-Oat Flax Muffins (gluten free + vegan) Recipe

NUTRITION · PER SERVING75M COOK
CAL 11%·PRO 8%
CARBS 34G61% OF CAL
3G FIBER14G SUGAR17G OTHER
FAT 8G32% OF CAL
3G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Moist blueberry muffins made with oat flour and almond flour, naturally sweetened and freezer-friendly. A wholesome grab-and-go treat for breakfast or a midday snack.

dessertamericanbaked gooddairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 1/3 C (100g) Banana (mashed, about one medium)
  • 3/4 C (235g) Pure Maple Syrup (warm to the touch)
  • 3 Tbs Coconut Oil (unrefined, melted and warm to the touch)
  • 1/2 C (130g) Nut Milk of Choice (I use homemade cashew milk, 1/2 diluted)
  • 3 tsp Apple Cider Vinegar
  • 1 tsp Vanilla Extract
  • 3/4 C + 1 Tbs (85g) Gluten Free Oat Flour (divided, I DIY oat flour (see linked post))
  • 3/4 C + 1 Tbs (95g) Super Fine Almond Flour (Bob's Red Mill)
  • 1 C (115g) Tapioca Flour
  • 1/4 C (30g) Bob's Red Mill Organic Whole Ground Flaxseed Meal
  • 3 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/2 tsp Fine Sea Salt
  • 1/2 C (100g) Fresh or Frozen Blueberries (heaped (do not thaw if using frozen** see note))
PREP
15M
SODIUM
135MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.