• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Beaming Baker

Easy and approachable recipes that make you beam

  • Home
  • Recipes
    • Side Dishes
    • Vegan Recipes
    • Keto and Low Carb Recipes
    • Healthy Snacks
    • Cookies
    • Gluten Free Recipes
    • Dessert
    • Smoothies
  • Vegan
  • Side Dishes
  • Cocktails
  • Healthy Snacks
  • Start a Blog
  • About
    • Work With Me
    • Contact

Home > Recipes > Breakfast

Gluten Free Vegan Blueberry Applesauce Muffins (V, GF, DF, Oat Flour, Refined Sugar-Free)

Published: Aug 21, 2017 · by Demeter | Beaming Baker 32 Comments · As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe

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. 

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 #GlutenFree #WholeGrain #DairyFree #RefinedSugarFree | BeamingBaker.com

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!!

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 #GlutenFree #WholeGrain #DairyFree #RefinedSugarFree | BeamingBaker.com

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.

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 #GlutenFree #WholeGrain #DairyFree #RefinedSugarFree | BeamingBaker.com

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!

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 #GlutenFree #WholeGrain #DairyFree #RefinedSugarFree | BeamingBaker.com

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 ❤

☀︎ Click below to Pin ☀︎

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 #GlutenFree #WholeGrain #DairyFree #RefinedSugarFree | BeamingBaker.com

☀︎ Did you make this recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker and tag @beamingbaker. I would love to see it! ☀︎

☀︎ Gluten Free Vegan Muffin Recipes & More ☀︎

  • 25+ Absolute BEST Vegan Muffins
  • Gluten Free Maple Pecan Pumpkin Muffins
  • Double Chocolate Banana Muffins
  • One Bowl Vegan Gluten Free Pumpkin Bread
  • Gluten Free Banana Oat Muffins
  • Gluten Free Apple Crisp Recipe
  • Vegan Gluten Free Chocolate Cupcakes
  • Vegan Apple Muffins
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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 #GlutenFree #WholeGrain #DairyFree #RefinedSugarFree | BeamingBaker.com 

Gluten Free Vegan Blueberry Applesauce Muffins (V, GF, DF, Oat Flour, Refined Sugar-Free)


★★★★★

5 from 6 reviews

  • Author: Demeter | Beaming Baker
  • Yield: 12 muffins 1x
Print Recipe
Pin Recipe

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

Scale

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

  1. Preheat the oven to 350°F. Line a 12-cup muffin pan with muffin liners.
  2. In a large bowl, whisk together all the wet ingredients: applesauce, coconut oil, coconut sugar, flax egg, and vanilla. Whisk until well incorporated.
  3. 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.
  4. 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.
  5. 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

Did you make this recipe?

Tried this recipe? Share a pic and tag @beamingbaker on Instagram and hashtag it #BeamingBaker

© 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)

This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you. Thank you for supporting Beaming Baker.

Facebook ☀︎ Pinterest  ☀︎ Twitter ☀︎ Instagram

About Beaming Baker

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Carol says

    November 30, 2022

    I would like to make these muffins but do not have any almond meal. Could I use almond flour instead? If so, how much?

    Reply
    • Demeter | Beaming Baker says

      December 1, 2022

      Hi Carol, go ahead and use the exact same amount, for a 1:1 ratio swap. Can’t wait to hear what you think! 🙂

      Reply
  2. Lynn McInally says

    October 17, 2022

    Is there a substitute for the coconut oil and coconut sugar. My family can’t tolerate coconuts.

    Reply
    • Demeter | Beaming Baker says

      October 22, 2022

      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!

      Reply
  3. Nancy Belz says

    October 6, 2019

    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. .

    Reply
    • Demeter | Beaming Baker says

      October 8, 2019

      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! .

      Reply
      • Nancy Belz says

        November 1, 2019

        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. .

        Reply
        • Demeter | Beaming Baker says

          November 2, 2019

          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!

          Reply
      • Louise says

        May 5, 2020

        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

        Reply
        • Demeter | Beaming Baker says

          May 5, 2020

          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. 🙂

          Reply
  4. Sarah says

    September 26, 2019

    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.

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      September 27, 2019

      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!

      Reply
  5. Marya Bowman says

    July 4, 2019

    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”

    Reply
    • Demeter | Beaming Baker says

      July 9, 2019

      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!

      Reply
  6. Maria says

    August 4, 2018

    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

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      August 8, 2018

      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! .

      Reply
  7. Laura says

    April 26, 2018

    Do you think i could sub honey or maple syrup for coconut sugar? My husband can’t have coconut. Thx!

    Reply
    • Demeter | Beaming Baker says

      April 30, 2018

      Hi Laura! I haven’t tried it myself, but that should work. Let me know how it turns out! 🙂

      Reply
  8. Laura says

    April 26, 2018

    Do you think I could sub honey or maple syrup for the coconut sugar? Thanks!

    Reply
    • Demeter | Beaming Baker says

      April 27, 2018

      Yes that should work! But I’m not 100% sure because I haven’t tried it yet. Let me know how they turn out! 🙂

      Reply
  9. Leonor De Almeida says

    February 15, 2018

    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.

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      February 15, 2018

      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!

      Reply
  10. AG says

    November 17, 2017

    Hello! Can I sub the almond flour with a regluar gluten free all purpous flour? We can’t do nuts 🙁

    Reply
    • Demeter | Beaming Baker says

      November 20, 2017

      Hi AG, you can try sunflower seed meal. 🙂 Good luck! 🙂

      Reply
  11. Jessie says

    November 16, 2017

    Wowweeee these were great!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      November 20, 2017

      Yippee!!! So happy to hear you enjoyed these, Jessie! 🙂

      Reply
  12. Chrissy says

    September 10, 2017

    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!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      September 13, 2017

      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

      Reply
  13. crystal says

    August 21, 2017

    Hi Demeter, Can u use frozen blueberries?

    Reply
    • Demeter | Beaming Baker says

      August 23, 2017

      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!

      Reply
    • ColeyB says

      January 16, 2019

      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!

      ★★★★★

      Reply
      • Demeter | Beaming Baker says

        January 18, 2019

        Yay! So glad to hear that they turned out well with frozen blueberries! .

        Reply

Primary Sidebar

Connect with me

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Hi There

I'm Demeter! Here, you'll find a warm & friendly community for delicious plant-based, whole food recipes. :) I'm so happy to share in these kitchen adventures with you.

Welcome! Can't wait to meet ya! ☀︎ Learn more

Popular Recipes

Extra Dirty Martini featured image

Extra Dirty Martini

Homemade Cashew Butter: learn how to make cashew butter with just 1 ingredient and a few minutes! Step-by-step tutorial with clear, detailed pics to follow along. #CashewButter #CashewNutButter #Homemade #Cashews | Recipe at BeamingBaker.com

Cashew Butter {Homemade Recipe!}

How to Make a Greyhound Drink featured image

How to Make a Greyhound Drink

Dirty Martini featured image

Dirty Martini

Healthy breakfast bars recipe featured image

Healthy Breakfast Bars

Healthy Oatmeal Cookies featured image

Healthy Oatmeal Cookies

Trending Now

The BEST vegan brownies you’ve ever had: divinely rich, fudgy, and moist, bursting with chocolate flavor. BEAMINGBAKER.COM #Vegan

BEST Vegan Brownies!

Healthy Peanut Butter Oatmeal Cookies featured image

Healthy Peanut Butter Oatmeal Cookies

Blueberry Smoothie: just 3 ingredients for the easiest blueberry smoothie recipe ever! The best blueberry smoothie—just minutes to prep for a healthy & refreshing smoothie! #Blueberry #Smoothie #Blueberries #Smoothies | Recipe at BeamingBaker.com

Blueberry Smoothie – 3 Ingredients!

Banana Nut Protein Oatmeal featured image

Protein Oatmeal

Footer

Copyright © 2016-2023 beamingbaker.com

Sending you all my love and maybe even a dove, xo Demeter ❤️

about beaming baker
contact

COOKIES

square photo of a stack of keto peanut butter cookies
square photo of healthy cookies on a lined baking sheet
3 ingredient No Bake Peanut Butter Oatmeal Cookies: super easy recipe for healthy no bake cookies without milk—the best gluten free vegan peanut butter cookies! #PeanutButter #NoBake #Oatmeal #Vegan #GlutenFree | Recipe at BeamingBaker.com
feature photo of dark chocolate chip cookies
square photo of banana oatmeal cookies on a cooling rack

Copyright © 2023 · Beaming Baker · Privacy Policy