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Oat and Almond Blueberry Muffins {vegan, oil-free, flourless}

Warning: these muffins are addictive.

They also happen to be:

*Vegan

*Gluten-Free

*Oil-free

*Flourless

*Super-Healthy

Kevin and I have already eaten our way through four of them in one day. Because they are so healthy, too, we’re telling ourselves we did for medicinal purposes. (I promptly zipped up the remainder and plunked into the deep-freezer).

Blueberries were on sale for a dollar a package at our local Kroger, so I bought a ridiculous (according to Kevin) amount. I’ve been gobbling the plain, in yogurt, for breakfast, lunch and snacks, and with a bit of cream and sugar, for dessert. But I switched into baking mode to use up a few more, in part because I have guests arriving on the 4th; I thought I’d get some advance prep done while I’m in the mood (we have a Texas-size deep-freezer, and I know from experience that these muffins freeze very well in heavy freezer bags).

Happy baking!

Yield: 12 muffins

Oat and Almond Blueberry Muffins {vegan, oil-free, flourless}

Oat and Almond Blueberry Muffins {vegan, oil-free, flourless}
Prep Time 5 minutes
Cook Time 24 minutes
Total Time 29 minutes

Ingredients

  • 2 and 1/2 cups rolled oats (gluten free if needed)
  • 2 and 1/4 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 1 cup unsweetened applesauce
  • 3/4 cup water
  • 1/3 cup almond butter
  • 1/3 cup pure maple syrup
  • 1/2 teaspoon almond extract
  • 1 and 1/3 cups blueberries

Instructions

  1. Preheat oven to 375F. Line the cups of a standard size muffin tin with foil or paper liners.
  2. In a blender, process all of the ingredients EXCEPT the blueberries until completely blended and smooth. Scrape into a large bowl and stir in the blueberries.
  3. Divide batter equally between prepared cups.
  4. Bake in the preheated oven for 20 to 24 minutes until tops of muffins appear dry and a toothpick inserted in center of muffin comes out with only moist crumbs attached.
  5. Cool 5 minutes in pan before removing to cooling rack.

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Vegan Gluten-Free Banana Oat Muffins (healthy) | power hungry

Sunday 12th of July 2020

[…] Oat & Almond Blueberry Muffins  […]

Camilla

Saturday 5th of July 2014

Hi Sophie!

Yay, I'm glad you're getting the whol grain baking bug, too. I'll be peaking at your blog, as usual!

Camilla

Saturday 5th of July 2014

Mercy! Yes, let's talk before you go! Pasadena is a family haunt: that's where my grandparents lived when I was growing up, and I was just there again last August. So much beauty, not to mention extensive yumminess to be found. And I love the Huntington!!! Have a great time!

Sophie

Wednesday 2nd of July 2014

What a healthy muffin recipe :)...I'm slowly trying to use more whole grains like oats into my baking. Just last week, I made some chocolate chip cookies oat flour- couldn't taste the difference!

P.s. the homemade cliff bars idea is really great!

mercy

Wednesday 2nd of July 2014

I wonder just how many muffin "templates" you have in your brilliant, creative brain.

We're off to L.A., Pasedena to be specific. I'm researching 18th c. letters in the huntington (and i really need to email you with this nonsense, as to not clog up the comment section).

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