Vegan Gluten free Blueberry Chocolate Chip Muffins
User Reviews
5
Vegan Gluten free Blueberry Chocolate Chip Muffins
Description
These muffins blend oat, coconut, and almond flours with corn starch to create a gluten-free base. The wet ingredients include non-dairy milk, flaxseed meal, vegan yogurt, apple cider vinegar, vanilla, neutral oil, and powdered sugar, working together to provide moisture, texture, and binding without eggs or gluten. Blueberries and vegan chocolate chips add visual appeal and flavor contrasts.
After mixing the wet and dry ingredients, blueberries are coated with oat flour before folding in, helping to prevent sinking during baking. The batter is spooned into muffin pans lined or greased lightly. Baking at a high temperature yields muffins with a golden exterior and moist, tender interiors. Covering the muffins while cooling retains moisture. Variations include adding spices or substituting silken tofu for yogurt, and flour substitutions to create non-gluten-free versions.
The muffins serve well as a breakfast item or snack, providing a combination of fruity and sweet chocolate elements with vegan and gluten-free dietary accommodation. Nutritional values are based on a single serving.
Ingredients
Dry
- 1/2 cup oat flour or use other gf flours or gf blend
- 1/4 cup coconut flour
- 1/4 cup almond flour ground raw almonds
- 1/4 cup corn starch or arrowroot
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
Wet
- 1/2 cup non-dairy milk
- 1 Tbsp flax seed meal
- 1/4 cup Non-Dairy yogurt I used So delicious cultured coconut milk plain
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 2 Tbsp neutral cooking oil or melted vegan butter, generic cooking oil
- 1/2 cup powdered sugar 2 Tablespoons more for sweeter, of choice
- 1/2 blueberries I used frozen, loaded cup
- 1/3 to 1/2 cup chocolate chips vegan
Instructions
- Preheat the oven to 400 degrees F / 220ºc. In a large bowl, mix all the dry ingredients and keep aside. In another bowl, mix the almond milk, flax meal, yogurt and vinegar and let sit for 2 minutes. Add the rest of the wet ingredients and mix well until the sugar is combined.
- Add the wet to the dry and and mix till just about combined. Do not let the mixture sit too long at this point as it keeps thickening. Toss the blueberries in 1 tbsp oat flour to coat and then add to batter. Add the chocolate chips. Fold in to just combine. Spoon the batter into lined or greased muffin pan.
- Bake for 21 to 22 minutes or until a toothpick from the center comes out clean. (frozen berries will need a minute or 2 longer - 22 to 23 minutes). Remove the muffins from the pan, cover with parchment or towel while they cool for 10 minutes. (important to cover the muffins so they dont dry out). Serve.
Notes
- Coat blueberries in a tablespoon of oat flour to prevent sinking in the batter.
- Cover muffins while cooling to retain moisture and avoid dryness.
- For a spiced version, add ginger, cloves, nutmeg, or allspice to the dry ingredients.
- Silken tofu can replace non-dairy yogurt for a different texture.
- To make conventional muffins, substitute oat and coconut flour with spelt or whole wheat pastry flour, adjusting milk quantity as needed.
- Frozen blueberries may require an additional 1-2 minutes of baking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Calories | 171kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Sodium | 144mg | 6% |
| Potassium | 124mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
| Vitamin C | 1.8mg | 2% |
| Calcium | 88mg | 9% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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