Healthy Vegan Blueberry Muffins with Almond Meal
These healthy vegan blueberry muffins are packed with nutrients! Made using almond meal and oats, they’re moist, not too sweet, and gluten-free. Loaded with anti-inflammatory ingredients and healthy fats, these muffins are easy to prepare and SO tasty!
Ingredients
Dry Ingredients
- 1 cup almond meal
- ¾ cup gluten free all purpose flour
- ½ cup rolled oats (learn about the benefits of oats!)
- ½ lemon zest only
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
Wet Ingredients
- 1 cup unsweetened almond milk vanilla is nice here
- 1 small ripe banana mashed
- ¼ cup ground flax
- ¼ cup extra virgin olive oil
- ¼ cup maple syrup
- 2 tablespoons cane sugar
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon pure vanilla extract
- 1 cup blueberries fresh or frozen
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with paper or silicone muffin liners.
- In a medium bowl, whisk together the flax and ¼ cup hot water, set aside.
- In a large mixing bowl, whisk together the almond meal, flour, oats, lemon zest, baking soda, salt and cinnamon.
- In the medium bowl with the gelled flax, add almond milk, mashed banana, olive oil, maple syrup, sugar, lemon juice and vanilla and mix well.
- Add wet to dry ingredients and stir until well combined. Gently fold in blueberries.
- Portion out batter into muffin pan using a ¼ cup measure. Bake for 23-25 minutes until tops are golden brown and a toothpick inserted into centre comes out clean.
- Let muffins cool in the pan for at least 10 minutes before turning out onto cooling rack to cool fully. The muffins will firm up as they cool.
Notes
If using frozen blueberries, I add them straight out of the freezer into the better to save the usual thawing step. They bleed a little colour but I don't mind!
Also, as with many vegan + gluten free recipes, it's best to follow this recipe exactly as written, although I've noted successful substitutions above.