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Coconut Flour Oat Blueberry Muffins {Vegan, Oil-Free, GF}

In less than 30 minutes (start to finish), make a batch of my delectable coconut flour oat blueberry muffins! Made in one bowl, they are vegan, oil-free, gluten-free and lightly sweetened. You will love them!

gluten free coconut flour oat blueberry muffin on a cooling rack

On today’s agenda: coconut flour and oat muffins, sweetened with a small amount of coconut sugar and loaded with blueberries!

Yes, they are every bit as good as they look, perhaps even better. I am trying (and failing) to type and eat one at the same time. Pardon me while I gobble the remaining crumbs…

They are also simple and straightforward to make, a requirement I have for all muffin recipes. No one needs complicated muffins.

a coconut flour blueberry muffin with the muffin paper peeled back

Recipe Benefits

These humble yet wonderful muffins are:

  • Gluten-free
  • Vegan (egg-free & dairy-free}
  • Oil-free
  • Nut-free
  • Low in calories (107 per muffins)
  • Low in sugar
  • Made in one bowl (minimal cleanup :))
  • Fast & easy to prepare

Ingredients for Easy Vegan Oil-Free Blueberry Muffins

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

The recipe ingredients are minimal (as muffins should be 😊):

Sweetener Options

An equal amount of brown sugar, or the granulated sweetener of your choice, can be used in place of the coconut sugar.

An equal amount of liquid sweetener can also be used. There is no need to adjust the liquid ingredients, even if swapping in liquid sweetener.

How to Make Coconut Flour Oat Blueberry Muffins

Step One: Preheat the Oven and Prepare the Muffin Tin

Preheat the oven to 350F (180C).

Line eight of the cups of a standard size muffin tin with paper or foil liners. Alternatively, spray the muffin cups with nonstick cooking spray.

Step Two: Process Oats into Flour

oats, ground into a flour in a food processor

In a blender, food processor or small coffee grinder, process the oats into a very fine flour.

If you have ready-to use oat flour, skip this step. I have notes in the recipe card at the end of the post for using ready-made oat flour.

Step Three: Whisk the Dry Ingredients

white bowl filled with whisk and dry ingredients for coconut oat muffins

In a large bowl, whisk the oat flour, coconut flour, whole psyllium husks (or flaxseed meal), coconut sugar, baking powder, salt and baking soda until blended.

Step Four: Whisk in the Wet Ingredients

Stir the milk, vinegar, and vanilla extract into the dry ingredients until completely blended and no dry ingredients remain. The batter will look somewhat loose upon initial mixing. It will thicken within a minute or so.

white bowl with a green silicone spatula showing the mixed batter for coconut flour oat blueberry muffins

Step Five: Fold in the Blueberries

Immediately after mixing the batter, fold in the blueberries I say immediately because the batter thickens quickly. It is easier to stir the berries into the looser, initially mixed batter.

coconut flour oat muffin bater in a white bowl with blueberries on top

Step Six: Divide the Batter

Divide the blueberry muffin batter evenly between the eight prepared muffin cups.

blueberry muffin batter in a muffin tin

Step Seven: Bake the Muffins

Bake the muffins in the preheated 350F (180C) oven for 18 to 22 minutes until light golden brown. A toothpick inserted near the middle of one muffins should come out with only a few moist crumbs attached (unless the tester hits a blueberry and has blueberry juice on it).

baked vegan blueberry muffins in a muffin tin

Transfer the muffin to a cooling rack. Cool the muffins in the muffin tin for 10 minutes.

Step Eight: Remove from Muffin Tin & Cool

Remove the muffins from the muffin tin. Place the muffins on the cooling rack and cool completely. Do not try to remove the paper liners until the muffins are completely cooled.

overhead shot of vegan blueberry muffins on a cooling rack

What is the texture & taste of the blueberry muffins?

Texture: The muffins are soft, bread-y (not gooey, like some coconut flour baked goods can be) and fine-textured. They are very filling, too.

Taste: The muffins are lightly sweet and bursting with blueberries. I think three tablespoons of coconut sugar is just right, but feel free to add more (or slightly less).

coconut flour oat blueberry muffins on a cooling rack with a colorful napkin alongside

FAQ

How should I store the Coconut Flour Oat Blueberry Muffins?

Store the cooled muffins in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, and the freezer for up to 6 months.

Can I use different flours (in place of coconut & oat)?

No, I do not recommend it. This recipe is designed around the unique qualities of coconut flour and oat flour.

Can I use different fruits (instead of blueberries)?

Yes! An equal amount of other berries, such as raspberries and blackberries, can be used in place of the blueberries. I do not recommend strawberries (because of their high water content).

You can also use diced firm fruits, such as apples, peaches or apricot, or dried fruits (such as raisins, cranberries, chopped dates, etc.).

Happy baking!

Yield: 8 muffins

Coconut Flour Oat Blueberry Muffins (vegan, oil-free, GF)

gluten free coconut flour oat blueberry muffin on a cooling rack

Coconut flour oat blueberry muffins! Made in one bowl, they are vegan, oil-free, gluten-free and lightly sweetened. You will love them!

Prep Time 6 minutes
Cook Time 22 minutes
Total Time 28 minutes

Ingredients

  • 1 and 1/3 cups (133 g) rolled oats (see note for pre-made oat flour)
  • 1/4 cup (28 g) coconut flour
  • 3 tablespoons coconut sugar (see notes for options)
  • 1 tablespoon psyllium husks (see notes for options)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 and 1/4 cups (296 mL) nondairy milk
  • 1 teaspoon cider vinegar
  • 1 teaspoon vanilla extract
  • 1 cup (190 g) blueberries

Instructions

    1. Preheat the oven to 350F (180C). Line 8 cups of a standard size muffin tin with paper or foil liners, or spary with nonstick cooking spray.
    2. While the oven preheats, grind the oats into a very fine flour (use a food processor or blender).
    3. In.a large bowl, whisk the oat flour, coconut flour, coconut sugar, psyllium husks, baking powder, baking soda, and salt until blended.
    4. Add the milk, vinegar and vanilla, stirring until completely blended.
    5. Fold in the blueberries.
    6. Divide the batter evenly in prepared muffin cups.
    7. Bake in the preheated oven for 18 to 22 minutes until the muffns are light golden brown and a toothpick inserted near the center of a muffin comes out with only a few moist crumbs attached (except for any blueberry juices).
    8. Cool the muffins in the muffin tin for 10 minutes before removing to a cooling rack. Cool completely.

Notes

Storage: Store the cooled muffins in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week or the freezer for up to 6 months.

Psyllium Husks Alternative: 2 tablespoons of flaxseed meal or ground chia seeds can be used in lace of the whole psyllium husks.

Coconut Sugar Options: An equal amount of granular or liquid sweetener of choice (e.g., brown sugar, maple syrup) can be used in place of the coconut sugar.

Ready-to-Use Oat Flour: Skip step two in the directions. Use the same weight (133 grams) as the whole pats, which is about 1 cup + 2 tablespoons of oat flour.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 107Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 171mgCarbohydrates 21gFiber 3gSugar 8gProtein 3g

The nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although powerhungry.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands and optional ingredients can change the nutritional information in any given recipe.

Did you make this recipe?

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Divya

Wednesday 10th of August 2022

I don't see how much vanilla extract to add in your recipe. Could you update that, please?

Camilla

Thursday 18th of August 2022

Thanks for catching that, Divya, I corrected the mistake. Much appreciated :)

Janet

Monday 25th of April 2022

I'm interested in making these, however I notice several people commenting on the banana...but I'm not finding banana in the recipe.

Camilla

Monday 25th of April 2022

Apologes, Janet--I updated the recipe, the banana comments refer to the old version. I nixed the bananas in this new and improved version.

Happy eating

Monday 19th of December 2016

I use canned coconut milk for extra richness.

Happy eating

Monday 19th of December 2016

Hi there,

I find coconut milk to be a great way to add more richness without adding oil to recipes.

Natalia

Tuesday 10th of May 2016

Could I use something other than coconut flour?

Camilla

Wednesday 11th of May 2016

Hi Natalia, Not, not for this recipe. Sorry.

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