Vegan Blueberry Muffin Bars (Oil-free, GF)
Portable vegan blueberry muffin bars will power you through the morning! Made with oats and almond flour, they are naturally gluten-free & only 126 calories each!
Servings: 10 bars
Ingredients
- 1 2/3 cups rolled oats divided use
- 2/3 cup almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup nondairy milk
- 1/3 cup pure maple syrup
- 1 1/2 teaspoons vanilla extract
- 1 1/3 cups blueberries
Instructions
- Preheat oven to 350℉ (180℃). Line an 8-inch (20 cm) square baking pan with parchment paper or foil; lightly spray or grease.
- In a food processor, process 2/3 cup (67 g) of the oats into a flour. Place oat flour, remaining oats, almond flour, baking powder and salt in a medium bowl, stirring to combine. Add the milk, maple syrup, and vanilla extract, stirring until well blended. Gently stir in the blueberries.
- Evenly spoon and spread batter into prepared pan, being careful not to break blueberries.
- Bake in the preheated oven for 18 to 22 minutes until golden brown and set at the center. Transfer to a cooling rack and cool completely in pan. Use foil or paper liner to remove bars and cut into 10 bars.
Notes
Storage: Store the cooled bars in an airtight container in the refrigerator for 1 week or individually wrap and freeze in an airtight container for up to 3 months.
Nutrition
Serving: 1bar | Calories: 126kcal | Carbohydrates: 20.5g | Protein: 3.2g | Fat: 4.2g | Saturated Fat: 0.2g | Sodium: 69.7mg | Fiber: 2.6g | Sugar: 8.9g