Vegan Blueberry Oat Mug Muffin (GF, Oil-free)
Make a delectable vegan blueberry oat mug muffin in the microwave in 3 minutes, from start to finish! A healthy, filling breakfast, it is also oil-free and gluten-free.
Servings: 1 large muffin
Ingredients
- 1/3 cup oat flour (certified GF, as needed; see notes for making your own flour)
- 1/2 teaspoon baking powder
- pinch salt
- 1/4 cup unsweetened applesauce
- 1 tablespoon coconut sugar or sugar of choice
- 1/4 teaspoon vanilla extract
- large pinch of ground cinnamon
- 1/4 cup blueberries
Instructions
- Lightly grease or spray a 12-ounce capacity mug (or ramekin) with nonstick cooking spray.
- In the mug, stir together the oat flour, baking powder, salt, applesauce, coconut sugar, vanilla and cinnamon until blended. Stir in the blueberries.
- Microwave on regular HIGH setting for 1 and 1/2 to 2 minutes (check at 1 minute 20) or until center is just set. Let cool slightly or entirely. Eat!
Notes
DIY Oat Flour: It is easy to make your own oat flour. Just place rolled oats (any variety) in a blender or high speed blender and process until the oats are a very fine flour. It is hard to make 1/3 cup at a time so instead process at least 2 cups rolled oats at a time to yield about 1 and 2/3 cups flour. Note that food processors do not grind oats into a fine flour.
Make in Conventional Oven: Use an oven-proof ramekin or mug. Preheat the oven to 375F (190C). Bake in the preheated oven for 13 to 15 minutes until golden brown, risen, and a toothpick inserted near the center comes out with only a few moist crumbs attached.
Make in an Air Fryer: Use an oven-proof ramekin or mug. Set the air fryer temperature to 360F (180C). Bake in the air fryer for 10 to 12 minutes until golden brown, risen, and a toothpick inserted near the center comes out with only a few moist crumbs attached.
Nutrition
Serving: 1large muffin | Calories: 197kcal | Carbohydrates: 43.2g | Protein: 3.7g | Fat: 2g | Sodium: 302mg | Fiber: 4.3g | Sugar: 22.7g