Vegan Blueberry Muffins (Gluten-Free too!!)



  • 1/2 cup melted coconut oil
  • 1/2 cup almond milk
  • 1/2 cup coconut sugar
  • 2 flax eggs
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • 2 cups oat flour
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt


  1. Preheat oven to 375 F.
  2. First make the flax eggs by combining 2 tbsp ground flax with 6 tbsp filtered water. Mix really well. Set aside for 15 minutes.
  3. Once the flax eggs are ready add the coconut oil, almond milk, coconut sugar, flax eggs, vanilla extract and apple cider vinegar in a large mixing bowl. Mix really well.
  4. Next add in the oat flour, cinnamon, baking powder, baking soda and salt and mix again.
  5. Fold in the blueberries.
  6. Pour the batter into a muffin tray greased with coconut oil.
  7. Place in the oven and bake for 25 minutes.
  8. Remove from the oven and allow to cool for at least 20 minutes and then enjoy!


Keep stored in the refrigerator for up 5 days, or freeze for up to 3 months.

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