Vegan Blueberry Muffin (Oil Free + Gluten Free)

A reader recently requested a high carb low fat blueberry muffin recipe. Taste test dozens of purple-pocked healthy muffins? Sign me up! Oh heck, let’s be honest, the first muffin of a batch is the taste test, the rest are just snacktime. Sweet, fluffy, fruit-freckled snacktime.

THE RECIPE

INGREDIENTS

1 1/2 cups oat flour
1/2 cup coconut sugar
1 ripe banana
3/4 cup non-dairy milk
1 tbsp baking powder
1 tsp vanilla bean powder
1/2 cup frozen blueberries
Additional coconut sugar and oats for sprinkling on top

INSTRUCTIONS

Preheat the oven to 350F.
Blend the banana, non-dairy milk, vanilla, and coconut sugar in a blender on high.
In a large mixing bowl, stir together the flour and baking powder.
Add the wet mixture to the dry and stir to combine.
Gently fold in the blueberries.
Spoon into a muffin pan lined with paper liners or lightly oiled.
Sprinkle the tops with coconut sugar and oats.
Bake for 22-24 minutes at 350F.
Let them cool for at least 10 minutes before removing from the pan.
They are delicious warm, but keep the extras in the fridge.