Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares 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)


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.


Scale

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

  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