Vegan Coconut Flour Oat Blueberry Muffins (Oil-Free, GF)

gluten free coconut flour oat blueberry muffin on a cooling rack

4.96 from 41 votes

Vegan Coconut Flour Oat Blueberry Muffins (Oil-Free, GF)

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

Prep Time6

Cook Time22

Total Time28

Course: Muffins

Cuisine: American

Keyword: blueberries, coconut flour, coconut flour muffins without eggs, easy vegan baking, oil-free vegan baking, oil-free vegan gluten-free blueberry muffins, oil-free vegan muffins, vegan coconut flour blueberry muffins, vegan coconut flour muffins, wfpb oil-free vegan blueberry muffins

Servings: muffins

Author: Camilla

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

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.
While the oven preheats, grind the oats into a very fine flour (use a food processor or blender).
In.a large bowl, whisk the oat flour, coconut flour, coconut sugar, psyllium husks, baking powder, baking soda, and salt until blended.
Add the milk, vinegar and vanilla, stirring until completely blended.
Fold in the blueberries.
Divide the batter evenly in prepared muffin cups.
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).
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