Gluten-Free Blueberry Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light and fluffy blueberry muffins made vegan and gluten-free with almond and oat flour, bursting with fresh berries. Quick to prepare, they're a nutritious breakfast that comes together in 30 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- ½ cup (120g) unsweetened applesauce
- ⅓ cup coconut sugar
- ½ cup unsweetened almond milk (or other dairy-free milk of choice)
- ¼ cup (64g) cashew butter ((recommended) or other nut or seed butter of your choice)
- ¼ cup (50g) refined coconut oil (melted)
- ½ teaspoon vanilla extract
- 1 cup (120g) gluten-free oat flour
- 1 cup (96g) blanched almond flour
- 2 tablespoons flax meal
- 1½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup fresh blueberries
- Raw turbinado sugar (to sprinkle on top)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 77mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 69mg
- Calcium
- 48mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 77MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.