Gluten-Free Vegan Blueberry Oat Muffins

Vegan Blueberry Vanilla
Oat Muffins… So Easy! 

Gluten-Free Dairy-Free, Egg-free…*Oil-free

Cook Time: 25 – 30 minutes Total Time: 40 minutes
Yield:  9 

Vegan Blueberry Muffins
gluten-free, dairy-free, egg-free, refined sugar-free,
These are moist, delicious made with simple pantry
ingredients and fresh or frozen blueberries.

INGREDIENTS
Dry ingredients:
1/2 cup tapioca
1-1/2  cups *oat flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt

Wet ingredients:
3/4 cup plant-based milk of choice
1/3 cup (105 g) maple syrup
*2-1/2 tbs. coconut oil
1 tbs. lemon or lime juice or vinegar
1 1/2 tsp vanilla extract
1 1/2 cups blueberries fresh or frozen

Optional: Streusel topping

Instructions
Preheat oven to 360 degrees Fahrenheit (180 degrees Celsius)
and line a muffin pan with paper liners or grease the pan.

Add plant-based milk and lemon juice to a small/medium bowl.
Stir to combine and set aside for a few minutes to make vegan
buttermilk. Meanwhile, add all dry ingredients to a large mixing
bowl and stir with a whisk.
Now add the wet ingredients and stir View Postwith a spatula or whisk to
combine. Do not overmix the batter. Gently, fold in the blueberries.

Optional: Sprinkle on Streusel topping.

This recipe is enough streusel topping for a single batch of muffins.
(To make enough streusel to top a 9-inch pie, you’d just double the recipe).
(1/2 cup) 65 grams oat flour flour
(about 1/4 cup packed) coconut sugar
4 tbsp. cold semi-solid coconut oil
1/2 tsp. ground cinnamon

Combine all the ingredients in a food processor and pulse
a few seconds until crumbly. Alternately, you can mash the
ingredients together in a bowl using a fork, or just smoosh
everything together with a fork. Don’t use your fingers, since
the warmth of your fingers will soften the oil

Divide the batter among the wells of the muffin pan.
I had enough batter to make 8-9 muffins.
Bake for 25-30 minutes or until you spot cracks on top of the
muffins. You can also make a toothpick test. Insert the toothpick
into the center of a muffin. It should come out fairly clean (it’s
ok if the toothpick is crumbly but it shouldn’t come out wet).

Let the muffins cool and enjoy! They are delicious warm, but
keep the extras in the fridge. Store leftovers in an airtight
container in the refrigerator for up to 5-6 days or freeze for
up to 3 months. They won’t stay soft if stored in the fridge,
however, you can reheat them in the oven or microwave until
warmed through to make them softer again.

*Notes
Oat flour: To make your own oat flour, simply process organic
oats in a blender or electric spice/coffee grinder until it’s a fine
flour.
Oil: I used coconut oil.  You could add 3-4 tbs. of cashew butter
instead (or For an oil-free version, 3-4 tbs. applesauce
or mashed banana).

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