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The Fitchen

Healthy Gluten Free Blueberry Muffins [and Vegan, too!]

Easy, healthy blueberry muffins with a delicate sweetness and dense texture. Gluten free and vegan! Makes 6 jumbo or 12 regular muffins.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Course: Breakfast
Cuisine: American
Calories: 475
Ingredients Method

Ingredients
  

  • 1 cup coconut milk [from carton]
  • 2 teaspoons apple cider vinegar
  • 3/4 cup quick oats
  • 1/4 cup oat flour
  • 2 flax eggs [2 tablespoons ground flax + 6 tablespoons of water mix together]
  • 2/3 cup coconut sugar
  • 1/2 packet of stevia [about 1/2 teaspoon]
  • 1 teaspoon vanilla
  • 3 tablespoons coconut oil [melted]
  • 2 cups gluten free flour mix
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 2 tablespoons ground flax
  • 1 pint of fresh blueberries

Method
 

  1. Preheat oven to 375º. Line muffin tins with wrappers or use olive oil and flour to grease pan.
  2. Mix quick oats, oat flour, coconut sugar, and stevia in a large bowl.
  3. Combine flax and water in a small bowl to create flax eggs. Mix together and set aside.
  4. Combine coconut milk and apple cider vinegar in a medium bowl. Mix together and set aside for 5 minutes.
  5. Melt coconut oil.
  6. Add coconut milk mixture, coconut oil, and flax eggs to the bowl of dry ingredients. Mix together using a fork until combined.
  7. Scoop a small spoonful of batter into each muffin compartment. Add 3-5 blueberries, then cover with more batter until about 2/3 full.
  8. Top with additional blueberries by gently pushing the berries into the batter [optional] and bake for 22-25 minutes.