Gluten Free Vegan Blueberry Applesauce Muffins (V, GF): a one bowl recipe for soft & satisfying healthy blueberry muffins made with oat flour and applesauce. Vegan, Gluten Free, Whole Grain, Dairy Free, Refined Sugar-Free.
Are you having a great week so far? I know, it’s too soon to say… but I thought I’d just put that positive vibe out there for you. Just in case we can actually shape these things… with the power of our minds!!! <– Did you totally just hear me say that in a booming, dramatic voice? 😉
But just to be safe, I highly suggest you bake a batch of these Gluten Free Vegan Blueberry Applesauce Muffins. They’re soft, satisfying, bursting with all the blueberry goodness, and sure to make your week decidedly awesome. Because you totally just decided that with the power of your mind, right?
YEAH!!
And since when did fresh-baked muffins (be they of the chocolate, banana or pumpkin variety) not make everything all better with their simple existence? I mean, just looking at these Paleo Blueberry Muffins from my super talented friend Chrystal over at Gluten-Free Palate makes me drool. I’m gonna try making these with flax eggs to make ’em vegan. 😉 Or maybe I’ll make these yummy Vegan Pumpkin Muffins from my girl Erin at Texanerin. I mean… drooling!
Meanwhile, when you start putting this batter together, you just know it’s gonna be good. Do you ever get those happy vibes from baking like I do? It’s just that when I start to scoop oat flour… admire the beautiful texture of almond meal… and breathe in the scent of coconut sugar… I just feel GOOD. Ya know what I mean?
And the excitement over creating something: nothing really compares.
Anywho, how did this recipe come about, you might be asking. Wait, where do I put the question mark in that last sentence? Do I put a question mark in? Ah… the fine intricacies of writing. Let’s just throw all of those stodgy writing rules out for now and enjoy the moment.
As I was saying… a truly kickass reader (Hey, Chrissy!!) asked for blueberry muffins and here I am delivering. I’m not quite ready to release my master muffin batter yet. Plus, I’d like some more time to fiddle with different flours/meals, etc. to create that perfect muffin texture. So this time around, I thought I’d employ the powers of applesauce and just go for it!
How do you feel about applesauce? Fan or foe? Or meh?
Applesauce reminds me of childhood and the comforts of simple things. It’s definitely not first on my grocery list, but it’s an ingredient I like to use when the cravings call for it. Speaking of which, check out this Gluten-Free Applesauce Bread from Meaningful Eats for yet another yummy GF applesauce treat! Just remember to swap the eggs with flax eggs and use organic sugar to make it vegan.
Or, if you’re in the mood for pumpkin muffins, try these Healthy Pumpkin Cream Cheese Muffins from Veggie Balance. Be sure to use flax eggs, maple syrup and dairy-free cream cheese to make them vegan. 😉 Lastly, if you’d prefer some more blueberry muffins, you’ve got to try these delicious Grain Free Blueberry Muffins from What the Fork Food Blog! To make vegan: sub the eggs with flax eggs and honey with maple syrup. YUM!
In any case…
The combo of blueberries and applesauce make for a deliciously moist, soft and texture-rich muffin. I hope you truly enjoy these babies! In case you’re not quite convinced yet, let me tell you all about them.
These Gluten Free Vegan Blueberry Applesauce Muffins are:
- made in just one bowl
- (come on, you’re totally excited about that. Admit it!!)
- soft, moist
- deliciously whole grain
- gluten-free, vegan, dairy-free
- bursting with blueberry antioxidant YUM
- awesomely refined sugar-free
More Gluten Free Vegan Blueberry Recipes
- Healthy Vegan Gluten Free Blueberry Muffins
- Vegan Gluten Free Blueberry Crisp
- Vegan Healthy Banana Blueberry Muffins Recipe (Gluten-Free)
- Vegan Blueberry Coconut Popsicles
Ready to get your bake on? Grab just one bowl, a basket of fresh, tasty blueberries and join me in the kitchen! I’ve already got it preheated!!!! 😉 Just so you know, I always appreciate the time we spend baking together. There aren’t many things better than making something special for the ones we love (and yes, that includes ourselves hehe). I can’t wait to hear what you think. In the meantime, tell me:
What’s your favorite muffin flavor?
Sending you all my love and maybe even a dove, xo Demeter ❤
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Gluten Free Vegan Blueberry Applesauce Muffins (V, GF, DF, Oat Flour, Refined Sugar-Free)
- Yield: 12 muffins 1x
Description
Gluten Free Vegan Blueberry Applesauce Muffins (V, GF): a one bowl recipe for soft, satisfying blueberry muffins made with oat flour and applesauce. Vegan, Gluten Free, Whole Grain, Dairy-Free, Refined Sugar-Free.
Ingredients
Wet Ingredients
- 1 cup unsweetened applesauce, room temperature
- ¼ cup melted coconut oil
- ¼ cup coconut sugar
- 1 flax egg (1 tablespoon ground flax + 3 tablespoons water, whisk together, set for 15 mins)
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 1 ½ cup gluten free oat flour
- ¾ cup almond meal
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Add-ins
- ¾ cup fresh blueberries
Optional for topping
- 2 tablespoons blueberries
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin pan with muffin liners.
- In a large bowl, whisk together all the wet ingredients: applesauce, coconut oil, coconut sugar, flax egg, and vanilla. Whisk until well incorporated.
- Add oat flour, almond meal, baking powder, baking soda and salt. Whisk together until just incorporated, making sure no flour patches remain. Gently fold in blueberries.
- Using a large cookie scoop, scoop and drop batter evenly into muffin cups.* Smooth batter into an even layer, with a domed top (rise) in the center. Optional: press blueberries gently into the tops of the muffins.
- Bake for 16-22 minutes. Mine took 19 minutes. Insert a toothpick in the center of one muffin to check for doneness. It will come out clean when the muffins are ready. Allow to cool on a cooling rack for about 1 hour. Lift out and enjoy! Storing instructions below.
Notes
– Adapted from my Double Chocolate Banana Muffins and my One Bowl Gluten Free Vegan Banana Nut Bread.
– Storage notes: Muffins are best if eaten within the first 2 days. After the 1st or 2nd day, these muffins MUST be stored in the refrigerator. Store in an airtight container in the refrigerator for up to 3 days.
-*Using a large cookie scoop definitely helps to create beautiful domed tops.
– Do not heat in the microwave: this will make the muffins too moist.
– More muffins + quick bread recipes: chocolate chip pumpkin muffins, gluten free banana oat muffins, one bowl pumpkin bread.
- Category: Muffins, Breakfast, Vegan, Gluten-Free, Dairy-Free, Refined Sugar-Free, Whole Grain
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. If you wish to republish this recipe, please re-write the entire recipe using your own words and include a link to this post for the recipe.
If you enjoyed this Gluten Free Vegan Blueberry Applesauce Muffins recipe, then you’ll just love these plant-based, allergy-friendly recipes:
Gluten Free Vegan Whole Grain Muffins + Quick Breads
One Bowl Gluten Free Pumpkin Chocolate Chip Muffins (Vegan, GF, Dairy-Free) | Double Chocolate Banana Almond Mini Muffins (V, DF, Gluten-Free) | Gluten Free Vegan Pumpkin Chocolate Chip Bread (V, GF, DF) | One Bowl Double Chocolate Banana Muffins (Vegan, Gluten-Free, Whole Grain) | Vegan Chocolate Banana Nut Bread (Dairy-Free, Gluten Free, V)
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Carol says
I would like to make these muffins but do not have any almond meal. Could I use almond flour instead? If so, how much?
Demeter | Beaming Baker says
Hi Carol, go ahead and use the exact same amount, for a 1:1 ratio swap. Can’t wait to hear what you think! 🙂
Lynn McInally says
Is there a substitute for the coconut oil and coconut sugar. My family can’t tolerate coconuts.
Demeter | Beaming Baker says
Hi Lynn. I haven’t tried it myself here, but based on feedback from readers in other recipes you could try brown sugar for the coconut sugar, and avocado oil for the coconut oil. Let me know how they turn out!
Nancy Belz says
Thank you so very much for this fabulous recipe. I live in Sydney Australia and made them for the very first time today. They taste absolutely amazing! I read that they do not freeze well, may I ask why? I am on my own and would like to enjoy these in the future when a craving hits. .
Demeter | Beaming Baker says
You’re so welcome, Nancy! 🙂 These applesauce muffins tend to get more and more moist as the days go by–especially in hot, humid weather. Some can find that texture off-putting. You’re welcome to try freezing them and seeing how they thaw later on. Let me know if you try. Enjoy! .
Nancy Belz says
After I had frozen these beautiful muffins, three weeks later I took them out of the freezer And wrapped a couple in nonstick baking paper first, then in foil (like a parcel). Placed them on a baking tray in the oven to reheat at 130°C fan forced for half an hour.
They were absolutely delicious! Just as if they were freshly made. Thank you for sharing your beautiful recipe with us. I’m so looking forward to trying many more. .
Demeter | Beaming Baker says
Hi Nancy! Omigosh, I’m so glad that you had a chance to try out freezing these muffins and thawing them. It’s wonderful to hear that it all worked out. 🙂 Thank you so much for taking the time to let me know. Can’t wait to see what you try next!
Louise says
Hi. I absolutely love this applesauce blueberry muffin recipe. I have diabetes & was wondering if you have a breakdown of carbs, etc per muffin. Thanks
Demeter | Beaming Baker says
Hi Louise! So glad to hear you enjoyed the muffins! I’m currently in the process of adding nutrition info to many of my older recipes, so I’ll make sure this one is on the list! Thanks for your patience. 🙂
Sarah says
So SO SO good!! I’m already obsessed with Beaming Baker’s chocolate/banana type of muffins, but this one truly was impressive. Some adjustments I made:
-replaced 1/4 cup of the almond flour with extra oat (I ran out of almond!)
-honey in place of maple syrup (again, all I had)
-applesauce was a peach pear apple blend (all I had!)
-replaced the coconut sugar with an erythritol/monk fruit extract blend
but these changes made a wonderful end product. The muffins have a slight peachy smell but it complements so well with the blueberry and subtle vanilla.
My non-GF family members gobbled these right up (so good when warm!). They’re already asking for another batch ASAP.
★★★★★
Demeter | Beaming Baker says
YAAAAAS!!!! Thanks so much, Sarah!! I have to say, it was a blast reading about your subs (esp bc they worked lol!!) Love that your blueberry muffins baked up with a hint of peach flavor due to the blend you used. 🙂 Happy baking (and eating) to you & your loved ones!
Marya Bowman says
I’m allergic to eggs and flax seed, do you think I can just add 1/4 cup (= 1 egg) more applesauce instead of the flax “egg”
Demeter | Beaming Baker says
Hi Marya! Hm, I haven’t tried it so I’m not 100% sure. If you’re not allergic to chia seeds, you could also try making a chia egg (1 tbsp chia seeds, 3 tbsp water). Hope this helps!
Maria says
HI Demeter,
I just made these blueberry muffins the are awesome!!!’ I didn’t have almond meal so used oat flour instead they came out great. I have also made your gluten free chocolate chip cookies they are delicious. The best I have ever had. My sister made your chocolate muffins,cake and cupcakes they are the best you would never know the difference. Thank you so much for taking the time to convert some of these wonderful recipes. You are awesome.
Bless you,
Maria
★★★★★
Demeter | Beaming Baker says
Hi Maria! Woohoo!!! I’m so happy to hear that you’ve enjoyed many of my recipes. ☺️ I’m so pleased that they’ve been a hit with your family too. 🙂 Thank YOU for taking the time to stop by and share the love! Hugs! .
Laura says
Do you think i could sub honey or maple syrup for coconut sugar? My husband can’t have coconut. Thx!
Demeter | Beaming Baker says
Hi Laura! I haven’t tried it myself, but that should work. Let me know how it turns out! 🙂
Laura says
Do you think I could sub honey or maple syrup for the coconut sugar? Thanks!
Demeter | Beaming Baker says
Yes that should work! But I’m not 100% sure because I haven’t tried it yet. Let me know how they turn out! 🙂
Leonor De Almeida says
Hi there, I love this recipe that I was happy to find when looking for gluten free and vegan muffins.Do think I can freeze these. My secret to success as a busy Mom, make extra and freeze for crazy days.thank you for your inspiration and hard work. All the best.
★★★★★
Demeter | Beaming Baker says
Hi Leonor, I’m so happy to hear that you’re enjoying my recipe. 🙂 Unfortunately, I wouldn’t recommend freezing these–they’re best eaten within the first day. However, I have a TON of gluten free vegan muffins that freeze beautifully (for 1-2 months). Try these: banana nut muffins, maple pecan pumpkin muffins, dark chocolate muffins, and more here. Happy Baking!
AG says
Hello! Can I sub the almond flour with a regluar gluten free all purpous flour? We can’t do nuts 🙁
Demeter | Beaming Baker says
Hi AG, you can try sunflower seed meal. 🙂 Good luck! 🙂
Jessie says
Wowweeee these were great!
★★★★★
Demeter | Beaming Baker says
Yippee!!! So happy to hear you enjoyed these, Jessie! 🙂
Chrissy says
So it took me WAY too long to make these – but the end of summer got so busy somehow! Anyway .. these did NOT disappoint. As always, they were incredible. I get so excited to make your recipes because I have no worries about not liking them. The worst is when you go through the trouble to make something and it is a DUD! Thanks for never having any duds on your site – we truly appreciate it! And thank you for creating this healthy and delicious muffin for me and my family!
★★★★★
Demeter | Beaming Baker says
Hi Chrissy!! I’m SO happy that you and your family enjoyed these! 🙂 It’s wonderful to hear that you know you can count on me for a tasty recipe. Hope you’re having a wonderful, less busy almost-Fall. 😉 Big hugs to you and your fam! xo
crystal says
Hi Demeter, Can u use frozen blueberries?
Demeter | Beaming Baker says
Hi Crystal, I’m not entirely sure since I used fresh blueberries during all my trials. You just might be able to. Otherwise, you can thaw and drain your blueberries first. Enjoy!
ColeyB says
I’m here to comment that I made these last night with frozen blueberries and they turned out great! I pulled the blueberries out of the freezer and let them thaw a little bit while I was getting everything else ready. I had to cook them for the full 22 minutes. I’ll definitely be making these again! Thanks for the recipe!
★★★★★
Demeter | Beaming Baker says
Yay! So glad to hear that they turned out well with frozen blueberries! .