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Gluten-Free Vegan Blueberry Oatmeal Muffins

Delicious and nutritious muffins packed with fresh blueberries and wholesome oats, perfect for a guilt-free breakfast or snack.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: Gluten-Free, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups gluten-free rolled oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 pinch salt Just a pinch to enhance flavor.
Wet Ingredients
  • 1 cup almond milk Or your favorite plant-based milk.
  • 1 ripe banana mashed
  • 1/3 cup maple syrup Can substitute with agave nectar.
  • 1 tsp vanilla extract
Mix-Ins
  • 1 cup blueberries Fresh or frozen.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tray with liners or grease it lightly.
  2. In a large bowl, combine gluten-free rolled oats, baking powder, baking soda, and a pinch of salt.
  3. In another bowl, whisk together the almond milk, mashed banana, maple syrup, and vanilla extract until smooth.
  4. Pour the wet mixture into the bowl with the dry ingredients, stirring until just combined. Be cautious not to overmix.
  5. Gently fold in the blueberries, distributing them evenly throughout the mixture.
  6. Spoon the batter into the muffin tin, filling each liner about ¾ full.
  7. Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Serve with dairy-free yogurt or coconut whipped cream for added richness. Store in an airtight container for up to 5 days at room temperature or 1 week in the refrigerator.