Vegan & Gluten Free Blueberry Muffins

  • kcal
    beginner
  • Timer
    25 mins
  • ingredients
    10 Ingredients

Do you smell that?

It's the sweet smell of my delicious gluten & dairy free blueberry muffins!

These muffins take less than 30 mins to make and I bet you can find every ingredient in your pantry.

Loaded up with some frozen blueberries, these homemade muffins bake up moist, fluffy, and oh so sweet. I made these muffins for my small group and everyone loved them. Some were even going for seconds!

Not only are these muffins super easy to make (under 30 mins) they are also super healthy as well. Made 100% gluten & dairy free, and of course with lots of love.

As always, if you like this recipe and decide to share on Instagram or Facebook, be sure to tag me @plantbasedbelly1 for Instagram and Plant Based Belly for Facebook. I can't wait to see your take on trying this recipe:)

xoxo

Sophia

Ingredients

  • 1 cup of oat milk
  • 1 mashed banana (ripe)
  • 1/3 cup vegan butter
  • 1/4 cup maple syrup
  • 4 tsp coconut sugar
  • 1 tbsp vanilla extract
  • 1/2 tsp baking soda
  • 2 tbsp baking powder
  • 1 1/2 cups of gluten free all purpose flour
  • 1 cup frozen blueberries

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Preparation

  1. Preheat oven to 375
  2. In a large bowl, mix together the almond milk, vanilla, maple syrup, butter, sugar, baking powder, soda, and your banana. Make sure there are no clumps in the batter.
  3. Add in your flour and mix! Don't over mix though, it is good to have the batter thick. Pour batter into 12 lined muffins cups - making sure each cup has even batter.
  4. Bake for 25 mins or until golden brown.
  5. ENJOY!