Blueberry Oatmeal Muffins (vegan, gluten free, naturally sweetened)

Updated: Jul 5

Soft, healthy, and nourishing muffins

Ever since I was little, I've always loved cooking, baking, and making food for loved ones, which is something that was passed down from my mom. I found this passion for creating food early on when I would sit on the counter and help her mash the bananas for her delicious banana bread, or when I would attempt to sift in the cocoa powder for her renowned chocolate cake.

As I got older, I started to notice that there were also many benefits to making your own food that go beyond creating a flavorful meal. I learned that not only is it an activity you can share with others, but it can also be relaxing and nourishing for your soul. Most notably, you get to be in control of the ingredients that get put into your food. Because of this, you can avoid excess refined sugars, preservatives, allergens, or other unwanted ingredients, which is exactly what this recipe does.

I love these muffins because they are soft, sweet, and made with nourishing and wholesome ingredients. The recipe also calls for almond or oat pulp, which is what gets leftover when making homemade nut milk. By saving the pulp that is left, and using it in a recipe such as this one, you can truly make your nut milk creation process zero waste! And, if you aren't making your own nut milk, no problem! You can easily substitute applesauce for this ingredient without compromising the soft texture of your delicious muffins.


Flaxseed egg:

2 tablespoons ground flaxseeds

6 tablespoons water


½ cup oat flour (gluten free)

½ cup coconut flour (or another 1/2 cup of oat flour)

1/3 cup almond or oat pulp

½ cup oats (gluten free)

1/2 cup coconut sugar

1 tsp baking soda

1 cup blueberries (allow to thaw slightly if using frozen)


½ cup almond milk

1 tsp apple cider vinegar

½ cup applesauce (3/4 cup if substituting applesauce for almond/oat pulp)

1 tbsp maple syrup


  1. Preheat oven to 375° Fahrenheit (or approximately 190° Celsius)

  2. Start preparing the flaxseed egg by combining the ground flaxseed and water in a large bowl. Let stand for about 4-6 minutes (or until it reaches a gel-like consistency)

  3. In a separate bowl, mix together your almond milk, apple cider vinegar, and baking soda. Allow to sit for 4-6 minutes

  4. Once it has set, stir in your applesauce to the mixture from step 3

  5. In your large bowl with the flaxseed egg, add in your melted coconut oil, maple syrup, & coconut sugar, and whisk together

  6. Add in your almond milk, apple cider vinegar, baking soda, and applesauce mixture and whisk

  7. Gently fold in your flours, oats, and almond/oat pulp

  8. Fold in your blueberries

  9. Grease your muffin tin with a bit of coconut oil to ensure they don't stick

  10. Pour mixture into tins, leaving a little room at the top for the muffins to grow (the mixture makes approximately 12 small muffins)

  11. Bake for 20-24 minutes, or until a toothpick/knife comes out clean when placed in the center of a muffin

  12. Allow to cool before transferring to a plate, and then serve and enjoy!

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