I was going through old bookmarked recipes yesterday morning and stumbled on one for blueberry muffins that used all-purpose flour. I’m actually not even sure why it was bookmarked considering I rarely bake non gluten-free baked goods but it must have been meant for inspiration because it got me craving blueberry muffins and I knew I had to give a gluten-free version a shot.
However, after my series of unsuccessful gluten-free baking endeavors over the last few months I had really low expectations for these muffins. Hence why there aren’t a lot of step-by-step pictures; I was feeling doubtful about the outcome and half heartedly took a few photos as I went, just in case.
So glad I did!
These muffins were so tasty. They are not overly sweet, which I really liked. I ended up eating three of them for breakfast and didn’t have that heavy feeling afterward that you often get when you eat butter laden pastries. Of course, you can always add more sugar to the batter if you prefer a sweeter muffin or use sweetened almond milk but I thought they were perfect just the way they came out. I did add a little earth balance to the last muffin I ate just to see how it would taste. Turns out, the earth balance makes it even better. I’m sure that’s a shock. Ha.
For strict vegans you can sub maple syrup for the brown sugar. I haven’t personally tried it but I’m guessing it will turn out well.
Blueberry Muffins (gluten-free, vegan)
2 tbsp flaxseed meal, mixed with 4 tbsp water
3/4 cup gf oat flour
1/4 cup almond meal
1 cup gluten-free AP flour
1 tsp baking powder
1 tsp baking soda
1 teaspoon salt
1/4 cup brown sugar (or maple syrup)
1/4 cup coconut oil, melted
2 bananas, mashed
1 tsp vanilla
1/4 cup non-dairy milk, I used unsweetened almond milk
1 tbsp apple cider vinegar
1 cup blueberries, I used frozen
Preheat the oven to 375.
In a small bowl add water to flaxseed meal. Let sit for a few minutes.
In a large mixing bowl, combine oat flour, almond meal, gluten-free AP flour, baking powder, baking soda and salt.
Once the flaxseed has formed a gel, add brown sugar, melted coconut oil, mashed bananas, vanilla, milk and apple cider vinegar to it. Stir until well incorporated.
Combine wet and dry ingredients. Mix in blueberries.
Once well mixed, grease a cupcake tin with cooking spray. Fill each cupcake hole about 3/4 of the way up.
Bake for 20 minutes or until a toothpick comes out cleanly.
Yields 12 muffins.
Eat with a piping hot cup of coffee or tea for the perfect breakfast.
Enjoy and Exhale!