Description
Moist, fluffy vegan blueberry muffins made with oat and sorghum flour. Naturally gluten-free and refined sugar-free.
Ingredients
1.5 cups oat flour
½ cup sorghum flour (or almond flour if not nut-free)
2 tablespoons arrowroot powder
1 tablespoon ground flaxseed
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon fine salt
½ cup unsweetened, plain plant-based milk (I use almond milk)
½ cup + 1 tablespoon pure maple syrup
¼ cup melted coconut oil
1 teaspoon pure vanilla extract
1 teaspoon white distilled vinegar
1 cup fresh blueberries + more for topping
Instructions
1. Preheat oven to 375°F and line a muffin tin with silicone cups or grease lightly.
2. In a large bowl, whisk oat flour, sorghum flour, arrowroot, flaxseed, baking soda, cinnamon, and salt.
3. Add milk, maple syrup, coconut oil, vanilla, and vinegar. Whisk to combine.
4. Gently fold in blueberries.
5. Divide batter into muffin cups. Add extra blueberries on top.
6. Bake at 375°F for 10 minutes. Reduce to 350°F and bake 10 more minutes.
7. Cool 10–15 minutes in tin, then transfer to wire rack.
8. Enjoy or store refrigerated for 1 week or freeze for 4 weeks.
Notes
Try almond flour if you’re not nut-free.
Frozen blueberries work—add without thawing.
Chia seeds can replace flaxseed in a pinch.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg