These vegan gluten-free muffins are easy oatmeal muffins packed with wholesome ingredients and entirely refined sugar-free.
You have asked for more vegan and gluten-free recipes since I posted a delicious vegan gluten-free brownie recipe and my Vegan Gluten-Free Banana Bread. With my background in baking with almond flour, coconut flour, and oat flour, I’ve become a bit of an expert in making gluten-free baked goods taste just like the real thing!
These gluten-free muffins are absolutely delicious, easy to make, and very allergy-friendly.
Vegan Gluten-Free Muffin Ingredients
There’s nothing easier to make than vegan, gluten-free muffins. You will love that these are actually healthy muffins packed with wholesome ingredients, refined sugar-free, and high in fiber and proteins from gluten-free oats.
Here are the simple ingredients you need to make gluten-free and dairy-free muffins:
- Gluten-Free Oat Flour – I make my own in a blender. You can read how to make oat flour in my previous post. Make sure you use gluten-free certified oats to make your own oat flour. Otherwise, try almond flour.
- All-Purpose Gluten-Free Flour – Not all gluten-free flour blends are equal, so you may experience variation in texture, fluffiness, and rise of your gluten-free blueberry muffins, depending on your brand. My brand is made of added guar gum, which holds the muffin crumb very well and prevents crumbly gluten-free muffins.
- Coconut Sugar, unrefined cane sugar, or any granulated sweetener you love.
- Baking Powder and Baking Soda – to give them a bit of a rise.
- Plant-Based Milk – I like to use almond milk or soy milk.
- Apple Cider Vinegar or lemon juice
- Unsweetened Applesauce, mashed banana, or vegan yogurt.
- Light Olive Oil or any low-flavor oil of choice, including canola oil or melted coconut oil.
- Vanilla Extract – for flavor.
- Maple Syrup or any liquid sweetener of choice like agave syrup.
- Cornstarch – To coat the blueberries and prevent them from sinking to the bottom of the vegan blueberry muffins.
- Blueberries – fresh or frozen
- Optional – Add one teaspoon of cinnamon or 1/4 teaspoon of lemon extract for a lemon taste.
How To Make Vegan Oat Flour Muffins
- In a small mixing bowl, prepare the dairy-free buttermilk. To do so, whisk plant-based milk and apple cider vinegar together (photo 1). Set aside for 5 minutes until it curdles.
- Preheat the oven to 350°F (180°C). Line a 12-hole muffin tin with paper liners. Lightly oil the papers with a cooking spray. Set it aside.
- In another bowl, stir the remaining dry ingredients: oat flour, gluten-free flour, salt, baking soda, and baking powder (photo 2).
- In another large mixing bowl, whisk prepared buttermilk, apple sauce, oil, coconut sugar, maple syrup, and vanilla extract (photo 3).
- Next, stir the dry ingredients into the wet ingredients (photo 4).
- In another small bowl, prepare the blueberries: stir with cornstarch to coat them evenly (photo 5). Set aside.
- Fold the blueberries into the vegan gluten-free muffin batter (photo 6).
- Stir it with a silicone spatula until combined, but don’t over-stir as it might break the blueberries (photo 7).
- Fill each muffin paper liner up to 3/4 their level with the muffin mixture (photo 8).
- Bake the egg-free blueberry muffins on the center rack of the oven for 25 to 35 minutes or until golden brown and a toothpick inserted in the center of the muffins comes out clean.
- Remove from the oven and let the muffins cool down for 5 minutes in the pan. Then, release the muffins on a cooling rack and cool completely at room temperature.
Gluten-Free Variations
This vegan gluten-free muffin recipe can use any filling like blueberries or instead, you can use vegan chocolate chips or nuts and raisins to create various vegan muffin flavors without gluten.
- Chocolate Chips Muffins – Use 1/2 cup of mini dark chocolate chips instead of blueberries.
- Oatmeal Raisins Muffins – Swap the blueberries for 1/4 cup chopped walnuts and 1/4 cup dried raisins.
- Banana Chocolate Chip – Replace the applesauce with mashed banana and use 1/2 cup of chocolate chip instead of berries.
- Lemon Blueberry Muffins – Replace the vinegar with lemon juice, add 1/2 teaspoon of lemon extract and one tablespoon of freshly grated lemon zest from organic, untreated lemons.
Storage Instructions
These vegan, gluten-free muffins with blueberries store for up to 4 days in an airtight container in the refrigerator.
You can also freeze the muffins to meal prep a healthy, sweet, gluten-free breakfast. Freeze in sealed freezer bags and thaw at room temperature on a cooling rack the day before eating.
Allergy Swaps
Here are some options to swap ingredients if you need them:
- Nut-Free – Replace the almond milk with coconut milk or soy milk.
- Vinegar Swap – Use lemon juice or lime juice.
- Applesauce Swap – Try vegan yogurts like coconut yogurt or soy yogurt or another fruit puree like mashed bananas.
More Vegan Gluten-Free Baking Recipes
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Vegan Gluten Free Muffins
Ingredients
- 1 cup Oat Flour
- 1 ¼ cup All-Purpose Gluten-Free Flour - Learn how to measure flour accurately.
- ¼ cup Coconut Sugar
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- ¾ cup Almond Milk
- 1 tablespoon Apple Cider Vinegar
- ¼ cup Unsweetened Applesauce
- ¼ cup Light Olive Oil - or melted coconut oil
- 2 teaspoon Vanilla Extract
- ⅓ cup Maple Syrup
Berries
- 1 tablespoon Cornstarch
- 1 cup Blueberry
Instructions
- Preheat the oven to 350°F (180°C). Line a 12-hole muffin tray with a paper liner. Set aside.
- In a small bowl, stir blueberries and cornstarch until they are well coated. Set aside.
- In a large bowl, whisk apple cider vinegar and almond milk. Set aside for a few minutes until it looks curdled.
- In another large mixing bowl, whisk all-purpose gluten-free flour, oat flour, salt, baking soda, and baking powder. Set aside.
- In another large bowl, add the curdled almond milk made before, olive oil, applesauce, coconut sugar, maple syrup, and vanilla extract.
- Combine the dry ingredients with the wet ingredients until the batter is smooth and no lumps of flour can be seen.
- Fold in the coated blueberries and stir until just combined. Don't over-mix the batter to avoid gummy muffins.
- Fill the 12 muffin holes up to 3/4 their level.
- Bake the muffins for 25-35 minutes or until golden brown and a toothpick insert in the middle of one muffin comes out clean.
- Cool down for 5 minutes in the muffin tin, then transfer to a cooling rack to cool completely at room temperature.
Storage
- Store in an airtight container in the fridge for up to 4 days.
- Freeze the muffin for up to 1 month in zip-lock bags and thaw at room temperature the day before.
Yaaay, finally a GF muffin that isn’t keto :):):):)
I’m GF Vegan and this saved me! It’s my default muffin recipe now.