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

  • Author: Camilla
  • Prep Time: 5 mins
  • Cook Time: 24 mins
  • Total Time: 29 mins
  • Yield: 12 muffins 1x


  • 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


  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.
  • Category: Bread, Muffins, Breakfast