These grab-n-go, moist blueberry muffins are perfect for those crazy mornings or for a mid afternoon snack. Naturally sweetened vegan and gluten free Blueberry-Oat Flax Muffins are simple to pull together and are freezer friendly too! | This post is brought to you by Bob’s Red Mill.Â
A Gluten-Free Journey
When I started my gluten-free journey, I was/am grateful to be sponsored by a company who sources and mills an array of gluten-free ingredients. Prior to eating gluten-free, I was already a fan of Bob’s Red Mill pantry staples, so choosing the best ingredients has been a long time priority for me. But now, I’m discovering just how helpful having so many gluten-free options are to someone who has nixed gluten – for now anyway.Â
I’ve discovered a whole new area of the grocery store. A wall of Bob’s Red Mill gluten-free ingredients is a welcome sight to behold! Thanks to Bob’s too, I’m discovering these new flavors and have been undergoing a lot of trial and error with recipe testing. I’ve been browsing a generous selection of special diet recipes on Bob’s Red Mill web site for inspiration and for learning about this new-to-me way of baking and cooking.Â
Vegan and Gluten Free Muffins
There were a few specific recipes I started working on right away after learning I needed to embrace a gluten-free diet. After-all I just can’t live without pizza dough, bread, or a savory tart crust. And since it’s blueberry season,  these naturally sweetened Blueberry-Oat Flax Muffins made their way to my short list.
My doctor had me on a cleanse for what seemed like infinity and beyond so I got creative with gluten-free vegan recipes too. With the help of Bob’s Red Mill, I’ve developed this new gluten-free vegan muffin recipe to share with y’all.
  
  
  
How to Make Gluten-Free Vegan Blueberry Muffins
Since we don’t need to be concerned about gluten development in these gluten-free vegan muffins, there is no concern of over-mixing. Because of this, I tested this recipe using a blender to mix the muffins. While they tasted good and were super moist, they were darker and had a different, smoother texture on top. So, I prefer hand mixing this recipe to create the golden, craggy tops and a nice interior crumb.Â
- First: mash the bananas, then stir in the maple syrup, coconut oil, nut milk, vinegar and extract in a mixing bowl.Â
- Next: add the dry ingredients into the wet ingredients and whisk until no lumps remain. Let the batter rest for 30 minutes.Â
- Pro Tip:Â I recommend tulip style muffin cups for Blueberry-Oat Flax Muffins. Taller cups provide structure and enable the muffins to rise just a bit higher and seem to produce more evenly baked muffins; my preference. IÂ purchase or use The Kitchn’s DIY tulip cup tutorial to make muffin cups.Â
- Continuing: mix the blueberries with one tablespoon of oat flour. Fold the blueberries into the mixture and scoop into the liners.Â
- Last: bake for 30-32 minutes or until golden on top. Â
  
Traci’s Tips
- The combination of Bob’s Red Mill Gluten Free Oats, Super Fine Almond Flour, Tapioca Flour, and Whole Ground Flaxseed Meal make these muffins tender, moist, texture-rich and absolutely delicious. These are a grab-n-go breakfast or snack muffin.Â
- This recipe calls for gluten-free oat flour. I DIY my own using Bob’s Red Mill Gluten Free Oats. It’s super easy and economical – see my DIY how to make oat flour for more details.Â
- I recommend tulip style muffin cups for gluten free vegan muffins. Taller cups provide structure and enable the muffins to rise just a bit higher and seem to produce more evenly baked muffins; my preference. I use purchased tulip cups and the Kitchn’s DIY tulip cup tutorial to make muffin cups.
- You’ll notice a long bake time for these muffins – that is not an error. 30-32 minutes is a must for the golden color and bake through. They’re ready when golden, a toothpick comes out clean (check in multiple spots because of the blueberries) and tops spring back under gentle pressure. Please see recipe notes about an oven thermometer.Â
For more recipes using Bob’s Red Mill Whole Ground Flaxseed Meal and so many other ingredients head to their website.Â
Blueberry-Oat Flax Muffins (gluten free + vegan) Recipe
Ingredients
- 1/3 C (100g) Banana, mashed, about one medium
- 3/4 C (235g) Pure Maple Syrup, warm to the touch
- 3 Tbs Coconut Oil, unrefined, melted and warm to the touch
- 1/2 C (130g) Nut Milk of Choice, I use homemade cashew milk, 1/2 diluted
- 3 tsp Apple Cider Vinegar
- 1 tsp Vanilla Extract
- 3/4 C + 1 Tbs (85g) Gluten Free Oat Flour, divided, I DIY oat flour (see linked post)
- 3/4 C + 1 Tbs (95g) Super Fine Almond Flour, Bob's Red Mill
- 1 C (115g) Tapioca Flour
- 1/4 C (30g) Bob's Red Mill Organic Whole Ground Flaxseed Meal
- 3 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Fine Sea Salt
- 1/2 C (100g) Fresh or Frozen Blueberries, heaped (do not thaw if using frozen** see note)
Instructions
- In a medium mixing bowl, mash the banana until smooth and there are little to no chunks left. Stir in the maple syrup, coconut oil, nut milk, vinegar, and extract. Whisk thoroughly to incorporate and create an emulsion. If the coconut oil solidifies, gently warm the mixture 10 seconds at a time in the microwave until melted again. Set aside.
- Scoop one tablespoon of oat flour out and set it aside (we'll use this to mix into the blueberries later). Into the wet ingredients, add the oat flour, almond flour, tapioca flour, flaxseeds, baking powder, baking soda, and salt. Whisk thoroughly, for at least a minute insuring no clumps remain. The batter will be thin and you'll notice bubbles right away from the leavening. Lay a dry tea towel over the top of the bowl and rest the mixture at room temperature for 30 minutes (do not skip this rest). The batter will thicken as it sets. Now is a good time to make the tulip muffin cup liners if not using purchased liners.Â
- While the batter is resting, preheat the oven to 375F (190C). Set the oven rack in the center. Line the muffin pan with tulip muffin liners. Spray the liners with pan spray (I've made this recipe with two types of liners - one released easily without the spray, the other did not - use spray just to be sure.). Just before adding the batter to the muffin cups, in a small bowl, mix the blueberries (frozen or fresh) with one tablespoon of oat flour set aside earlier. Spoon the blueberries and any remaining oat flour into the batter and gently fold the blueberries into the mixture.
- Use a #20 spring-loaded cookie scoop or about 4 Tbs each, scoop a heaping scoop of batter into the muffin cups/pan to distribute the batter evenly among cups. Add a few more fresh blueberries each to the tops of the muffins, gently nudging them into the batter and sprinkle a bit of whole rolled oats on the top if desired.
- Bake at 375F (190C) for 30-32 minutes or until golden on top and tops spring back under gentle pressure. Rest in pan for 10 minutes, then remove muffins from pan and onto a cooling rack to cool completely. Remove the muffin cup gently from around the muffin to enjoy.
- Store in a lidded container at room temperature for up to three days. After muffins are completely cooled they may be frozen on a sheet pan, then moved to a covered container for up to two weeks. Thaw at room temperature. These are fabulous reheated in a toaster oven at 350F for about 10 minutes.
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Made it? Leave a comment below!
The most helpful comment may include recipe rating, feedback, any modifications or helping other commentors.
My Remake of Blueberry-Oat Flax Muffins:Â
Because a few makers indicated these muffins didn’t turn out for them, I made them a fourth time, just to be sure. My results were as expected and pictured below. I’ve learned gluten free and vegan baking can be challenging. Weighing ingredients, employing an external oven thermometer and for this recipe, using tall muffin liners will support a successful outcome. Â
  
I subbed 1/2c chickpea flour because I didn’t have almond flour and they turned out amazing!
What a great idea! Thank you for your note Siobhan. So happy to hear you enjoyed the muffins!
I made this exactly as directed and they did not cook thru!
Hi America. I’m so sorry to hear the muffins didn’t work for you. Do you have an external oven thermometer to check for proper oven temperature?
I am about to make these AGAIN for easy go to for my work week… I will try the almond flour! Thanks!
Hooray! Hooray! Thank you so much for your note Carmen! Happy to hear you’re enjoying the muffins!
I made these this past weekend… Can I just say…
YUM!! they were so good, moist, juicy and so so tasty!
I did manipulate the recipe, since I am trying to be as sugar free as possible.
Instead of regulating syrup I used sugar free syrup
Instead of tapioca flour i used corn starch (1/2 of amount required in recipe)
I made my oat flour, tha I you for the link on how to… super easy!
Add the fresh blueberries and VOILA! SO GOOD!
I also made my own linera, per your instructions… I would do 6 in square next time. 5 in seemed awful small in my normal sz muffin tin.
These are sooo good you dont even need butter!
Hi Carmen! Thank you for your note, rating and review! And for sharing your notes. I know they’ll help others! I love these muffins so much… I think the almond flour offers a buttery note :D So happy you enjoyed the recipe!
These muffins were the perfect gluten free option. I followed the directions exactly – and made my own oatmeal flour. I will make these again ASAP!
Hello Elizabeth! Thank you for your note and tag on Instagram with these muffins! So happy you enjoyed them. They looked fabulous! :D
Hello! I tried this recipe today and found that the bottoms stuck to the liners and were a different texture from the tops. Seems that the tapioca flour gave the bottom half a sticky/chewy texture. Did I do something wrong? The flavor is fantastic! But could use some advice on the texture!
Hi Jenny! Thank you for your note. So happy to hear you enjoyed the flavor of these muffins! The bottom is a different texture from the top because the top is open to the heat of the oven – so the tops are dryer. This is true for non GF muffins as well. Carefully/gently removing the liners is important here – there is no gluten to hold things together, so it is a more tender muffin. Remember, there are no eggs, gluten or gums in this recipe, things that typically add structure (and hold things together) to non vegan and non gf baked goods. The tapioca flour/starch adds structure which is something needed else they would be dense, not as fluffy and be even more tender. So, to make these muffins vegan + gluten free and to make them soft and fluffy, I had to find alternatives. I chose tapioca and flax meal. Because I wasn’t with you during the process of making the recipe, it’s difficult to say… but I’m wondering if they were cooled completely prior to removing the wrapper? I hope this helps! Thank you again for your note.
I made these this morning and they are delicious! I subbed the banana for apple sauce and it worked out just great.
So happy to hear, Alicia! Thank you for your note and tip on the sub!
So many good things packed into these little babies…blueberries, banana, maple syrup, coconut oil, cider vinegar, almond flour, flax seed meal, I mean I basically listed all of the ingredients! Thanks for the tip about the liners helping them rise higher. Will definitely give them a try!
Ooooh that cider vinegar packs a little tang in there I just can’t seem to resist! And I’ve learned that it tenderizes GF flours – just like in glutenous flours! I love it! I hope you enjoy them, Jean!
Hey Traci, these look really good! I would love to bake them right now but we are packing bags for the summer holidays, so the muffins have to wait… maybe I can make them tonight as a snack for the road?
Hi Tracy! I just made these this morning because I had some lovely local blueberries on hand. Unfortunately, I had to discard the whole batch because they would not bake through. I followed the recipe to the letter (aside from the addition of cinnamon). I baked them for 35 minutes until the tops were very browned and a toothpick came out clean. Any additional time would have burned them. However, when I cut into a few, they had a very gummy texture and were not at all light and fluffy like those pictured. I’m wondering if the tapioca flour is the problem? I so want to make these again, as I’ve recently ditched gluten as well. I’d appreciate any insight you have because the flavors were great and I adore seasonal berries in baked goods.
I really appreciate you making the extra effort to address the issue your reader had with this recipe. Thank you for your commitment to excellence in both the quality of your recipes and customer care.
Thank you for your note, Tonya! Being present with readers/makers and putting my best work in this space is a priority. I’m so glad it shows! Thank you for sending a smile.
Hi Traci,
I really appreciate your quick response and further experiments with the recipe! I did not use liners and did not weigh ingredients because my scale is broken. However, I do have an oven thermometer so I don’t think oven temp was a problem. I think you’re right about measuring ingredients by weight, especially in GF baking when there are a number of different flours involved. I’ll definitely try these again when I get my scale fixed. I’ve had great luck with all of your other vegan recipes I’ve tried, so I’m confident the error was on my end. I wholeheartedly second Tonya’s comment, and I truly appreciate that you took time to double check the recipe again after reading my comment.
I’ll let you know how these work out when I try them again :)
Thanks again!
Thank you for your note and kind words, Caroline :D I’m so happy to hear you’ve enjoyed the recipes on V&B, but dang it when one doesn’t work, I know it’s frustrating. I’ll add a note about a scale in the recipe (and my about page!). I’ve used one for so long, I forget to say anything about it and it’s importance. Thank you again for your note!