If you didn’t know, the recipe for these Easy Vegan Gluten-Free Blueberry Flax Muffins is by far the most popular recipe on my blog.
Yesterday I decided to film a little “hands only” cooking video of these little blueberry beauties. The original recipe is here, but I will copy/paste it down below as well.
I really enjoy editing videos and really wanted to film a lot more of them this summer. I have been having super annoying computer issues (luckily I have a genius bar appointment for this week; fingers crossed it’s an easier fix and I won’t be without my laptop for too long!) but really do want to make more!
Easy Vegan and Gluten-Free Blueberry Flax Breakfast Muffins
Prep Time: 15 minutes
Bake Time: 25-35 minutes
Yield: 10-12 muffins
- 2 cups oat flour (can make with 2 cups rolled oats processed in a food processor or blender until fine powder forms)
- Note: I also made these with 1 cup oat flour and 1 cup spelt flour. This was also wonderful! They also work well with half whole wheat pastry flour and half gluten-free baking flour blend.
- 1/4 cup ground flax (can sub chia seeds)
- 2 teaspoons baking powder (I tested with baking soda and it also worked)
- 1 teaspoon cinnamon (optional)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (optional)
- 4 tablespoons coconut oil, melted (can sub canola)
- 1 cup almond or soy milk + 1 teaspoon vinegar, left to sit for at least 10 minutes
- 1/2 cup apple sauce or 1/2 mashed banana
- 1/2 cup – 1 cup brown sugar (depending on level of desired sweetness); can also sup 1/3rd-1/2 cup maple syrup or honey
- 1 1/2 cup fresh or frozen blueberries
1. Preheat oven to 375°F.
2. In a cup or bowl, combine almond milk and vinegar and allow to curdle, at least 10 minutes.
3. In a large bowl, combine flour, flax seed, baking powder, salt, and cinnamon. Mix together well.
4. Add apple sauce, melted coconut oil, sugar and/or maple syrup, almond milk + vinegar mixture to bowl with flour. Mix gently until just combined. Fold in blueberries.
5. Grease or line a 12-tin muffin tray. Fill each spot about 3/4ths of the way full with muffin batter. Place into the oven for 25-35 minutes until puffed, golden brown, and a toothpick inserted in the center of the muffin comes out clean upon removal. Allow to cool (or don’t) and enjoy. Store in an airtight container or ziplock bag for up to 4 days, and/or freeze.