The yummiest Vegan Paleo Blueberry Muffins made with coconut sugar or dates, almond flour, and lots of juicy purple berries. Easy healthy snacking!
Arguably the most perfect baked good. In my humble bloob muffin-loving opinion, but maybe that’s just me.
Maybe you can resist sweet almost-cupcake fluff concealed underneath nubbly toasty tops. Maybe you aren’t as easily delighted by biting into purple spots of juicy berry sweetness. Maybe you aren’t as smitten with easy and healthy and made-for-snacking recipes like this. But if you are, hi hello how are you friend?
Stick around, I think you will be a fan of what’s to come…
Sometimes a little indecision pays off, and this is one of those times. Dates?…coconut sugar?…dates?…coconut sugar? Clearly the only answer was BOTH. So I bring you two different but equally yummy versions of these muffins, sweetened whichever way you prefer.
Because dates add quite a bit more moisture to the batter than a granulated sweetener, it’s not just a simple swap one for the other situation. The coconut sugar version starts with non-dairy yogurt (because that is my FAVORITE way to make muffins lately) or applesauce. The medjool date version starts with blending the dates with water and nut/seed butter. You could skip the nut/seed butter, but the muffins will have a less well-defined crumb (read: slightly smushy) without it.
The rest of the recipe is almost identical for both versions, and pretty damn simple too. Almond flour, tapioca starch, baking soda, salt – you know, the usual grain-free vegan baking squad.
Oh! And if you are all about the oat flour, THIS is your muffin.
Why you need these Vegan Paleo Blueberry Muffins in your life stat:
- texture? killing. it.
- ease? just one bowl/blender, 30 minutes, done.
- consumption rate? crazy fast!
- dog approved? I almost tripped over my begging pup at least twelve times during the photoshoot
- appropriate for? every possible time of day
- taste? so so so GOOD
You are already checking that freezer for frozen bloobs by now, right?
Vegan Paleo Blueberry Muffins
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 6 muffins 1x
- Category: muffins
- Method: baking
- Cuisine: american
Description
The yummiest Vegan Paleo Blueberry Muffins made with coconut sugar or dates, almond flour, and lots of juicy purple berries. Easy healthy snacking!
Ingredients
Date-Sweetened Version
- 12 pitted medjool dates 180g
- 1 cup (220g) water
- 1/4 cup (70g) nut/seed butter (I used almond butter)
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/4 cup (30g) tapioca starch (can sub arrowroot or cornstarch)
- 2 cups (220g) almond flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (70g) blueberries
Yogurt Version
- 1 cup (240g) non-dairy yogurt (or applesauce)
- 1/3 cup (55g) coconut sugar
- 1 tbsp lemon juice
- 1 tsp vanilla
- 1/2 cup (60g) tapioca starch (can sub arrowroot or cornstarch)
- 2 cups (220g) almond flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (70g) blueberries
Instructions
- Preheat the oven to 350F.
- In a large mixing bowl, combine the yogurt, coconut sugar, lemon juice, and vanilla. Stir/whisk until combined and lump free.
- Or for the date-sweteend version, blend the dates, water, nut/seed butter, lemon juice, and vanilla until smooth.
- Add the tapioca starch, almond flour, baking soda, and salt. Stir/blend to mix.
- Gently fold in the frozen blueberries.
- Divide the batter into a muffin pan (paper liners or sprayed with oil) filling each muffin until it is level with the top of the pan. You will get approximately 6 muffins. Gently smooth the tops.
- Bake for 30 minutes at 350F or until golden brown and firm to the touch when you lightly press the center.
- Remove from the oven and cool for at least 15 minutes before removing from the pan.
- Enjoy! Keep leftovers in the fridge in an airtight container for up to a week.
Nutrition
- Serving Size: 1 muffin
- Calories: 328
- Sugar: 14
- Fat: 20
- Carbohydrates: 33
- Fiber: 5
- Protein: 8
Keywords: baking, snack, dessert, paleo, vegan
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