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.
I love mini muffins. They bring back memories of riding around in the grocery cart munching on those tiny blueberry muffins from a pouch feeling slightly like a criminal for eating the food before buying it even though my mom told me it wasn’t against the grocery store laws. Not to mention that it is totally acceptable (even expected) to eat at least 5 mini muffins at a time.
I love jumbo muffins. They make me feel like the special recipient of a one of a kind pastry made just for my streusel-topped satisfaction. Jumbo muffins are not one of 12, they are one of a prized few. They are preposterously oversized because we are meant to eat much more cake-in-disguise then should be allowed without calling it dessert.
I make regular sized muffins because I can’t choose between the two.
These muffins are the best baked blueberry creation I’ve ever made! They are tender with no oil. They have a perfect crumb with no gluten. They are high carb low fat, but you can’t tell by tasting. I keep making batches of them with the excuse that I really need to use up the blueberries in my fridge. But at the same time I keep buying more blueberries to keep the muffin-making train in motion. So excuses aside, I just want muffins!
Vegan Blueberry Muffins (Oil-free + GF)
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Total Time: 33 minutes
- Yield: 9 1x
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.
Jumbo muffins or mini muffins or regular muffins?
O gosh! These are so easy to make too! I think I’m a jumbo muffiner, it’s just easier to have one big one. But when I bake them, all I have is a normalish/medium pan (and a mini pan), so 2 muffins is a serving when I bake…but…alls good…it’s still a muffins 😉
It’s true, muffins are perfect at any size, I’m just being picky 😀 haha I don’t have a jumbo pan either, which probably makes jumbo muffins even more special because I can only get them at other places, but when I’m home with my regular sized muffins I always have at least 2 😉 Thanks girl xoxo
MUST MAKE!! These look amazing! I can’t wait till it’s blueberry picking season so I can pick some fresh ones to make these!
Yes!!! Pick your own blueberries is so much fun, and then coming home with an over abundance of fresh blueberries that demand to be baked with! One of the best parts of summer 🙂
This was exactly what I was looking for in a blueberry muffin recipe! (Even though I didn’t have blueberries.) Lol. I have haskap berries and a blueberry is a good sub!
These muffins were SO GOOD!
I rarely have coconut sugar, so used maple sugar.
I look forward trying with blueberries next time. Lol.
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I love the sound of your non-blueberry version, and I’m so happy these muffins were the perfect vehicle to hit the spot😋 appreciate the feedback, Sandra!
Wow! These are lovely! I love how short this ingredient list is – I’ll definitely have to give these a try!
Thanks Alexa! Short ingredient lists = more likely to actually make them! haha Even I’m a lazy baker 😉 Let me know if you try them!
NATALIE! These are so so so gorgeous. I’m swooning over both the photography and the food. Blueberry muffins are the best, soft and pillowy with bursting blueberry goodness. Yum!
Aww thanks Leah <3 Often it seems that the photoshoots that I do the least planning for (like this one) end up being the best 😀 haha Simple is best I suppose! And yes absolutely bursting with blueberry goodness...I go heavy on the blueberries 😉
another yummy recipe these look scrumptious and love your healthy ingredients! will be making these soon x
And another sweet comment 🙂
I prefer a smaller muffin because you get to have more than 1 🙂 I overlook blueberries, especially in muffin form. If I make a muffin it will either be chocolate or banana but I need to remember the amazing blueberry! I will definitely have to make these because they sound incredible and you have made them look so incredibly tasty and I want one NOW! x
We need to trade muffin ideas, because I haven’t made banana muffins in FOREVER! If ever…I always make banana bread! Well I guess these have banana in them, but I’m talking a straight up banana bonanza muffin! Mini banana muffins are going to happen soon…and I’m going to eat many, many more than 1 😉
These are super cute Natalie! Love the oats on top! So funny, I have some jumbo Vanilla Blueberry gluten-free oil-free muffins on my blog too! They aren’t as low-fat as yours though, lol. I prefer a fairly rich taste to baked goods and I don’t use banana to flavor things,, so the recipe is way different but we both did use oat flour 🙂
I’m in love with the golden sugar on top….yum!!
Are you also no salt? I’ve noticed you don’t ever use salt in baked goods, so I was just curious 🙂
I have totally gawked over those muffins on your site! When I was going to make this recipe your muffins popped into my head and inspired me to add the vanilla…so glad I did 🙂 The sugar on top just makes them a little special. I thought about doing an all out streusel, but this was easier and still gave it that extra little embellishment 🙂
And yes I am no salt when it comes to recipes. In savory dishes I will use a little salt, but in general I keep it pretty minimal. I reduced my sodium intake a lot when I was doing raw food, and now I really don’t miss it. Also, many of my readers are in the high carb low fat/starch solution/801010 community, which is all about minimal sodium. I do know that it brings out the flavors even in sweet things, my mom and I debate about it every time we bake together 😀 haha
Oh Natalie, I happen to have all those ingredients at home…now I really want muffins, although I should spend my free time trying recipes for my own blog 😛 And I love those pictures too, so gorgeous <3
I know the struggle: easily whip up a recipe that already exists or create your own :/ It’s so hard to decide because sometimes you just want snacks NOW! haha But you should spend time on your own recipes, because I love seeing what you come up with <3 Thanks Kat!
I like mini muffins, because they bring back bliss memories of high school bake sales (that usually didn’t fund-raise nearly enough for a sports tournament), but I also used to really adore the super-sized cafe-variety muffin (always double chocolate! or apple cinnamon). Either way, muffins is one thing that I do enjoy on the odd day, but rarely make for some reason….I don’t know, maybe it’s because most muffin batters are not that tasty before baking hmmmm, maybe this’ll convert me!
So you have mini muffin nostalgia too! Isn’t it funny how certain snacks can bring you back to very specific times in life? The memories are linked with flavors and smells I suppose 🙂 Jumbo cafe muffins are such a fun treat though, and I like your flavor choices! It’s funny that you don’t like most muffin batters, because that sugary cheap blueberry muffin batter from a boxed mix is actually one of my favorite batters to eat before baking. Maybe I’m weird haha! This batter was quite tasty, I hope you give it a try!
I’m a mini muffin kinda girl because I can eat at least 5 without feeling too bad! These look delish and I’m in love with the photos. Just beautiful!
Yep 5 is definitely my minimum too with the minis 🙂 Thanks Melissa!
These looks so beautiful! I absolutely love the use of natural coconut sugar in place of regular, unrefined white sugar. And I definitely lean more towards the mini muffins side. 😉
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Thank you! I started using coconut sugar because I knew it was healthier, but now I’m just totally in love with the flavor! So much tastier than white sugar, so it’s kind of a win-win! And these are totally downsize-able to minis 🙂
I’d keep that muffin-making train in motion, too!! These look incredible and such a short ingredient list. Can you ship some to me?! I totally remember those mini muffin packs and when you mentioned jumbo muffins, I instantly was taken back to my younger days of eating those Costco giant muffins. Aaahh, the days of gluten and sugar! Ha! I’m going to pin this recipe so I don’t lose it, I’ll definitely make these in the fall ❤️
Oh the memories of the junk we used to eat! I don’t even think that blueberries were on the ingredient list of those little muffins, I’m pretty sure it was just blueish colored sugar pellets 😀 haha Even though these have a heck of a lot less sugar than all those store bought things, they really hit the spot for me, so hopefully they will for you too 🙂 Save the recipe for when you’re back in baking mode, and let me know if you try them!
Oh yeah! These look so good! Especially the featured image made me want to dive right into that fluffy muffin. I like normal-sized muffins – it’s just the right size for my muffin cravings 🙂
The inside shots are always so enticing 🙂 Normal sized muffins are usually what I make, but I find myself wanting about 1 1/2 muffins, so sometimes I just give my dog the other half 😀 haha Thank Bianca!
These look fantastic! I’ve been wanting to bake with coconut sugar. Need to try there,! Pinned!
Thanks Ana! Yes coconut sugar is fantastic, you definitely need to try it! I don’t know what I’d do without it anymore, the flavor is amazing <3
I can’t believe these don’t have any oil! They look so fluffy and delicious 🙂 Just in time for blueberry season!!
Thank you Sarah! They are oil-free, but the texture is so wonderful, so moist and fluffy <3 I actually just made another batch this morning, my 4th batch 😀 haha A day of blueberry picking and then homemade muffins sounds like a perfect summer adventure to me!
Testing out tons of muffin recipes is a darn good job in my book! These vanilla blueberry muffins are perfect for my busy mornings. Plus, oil free and GF makes them even better. Great recipe, Natalie!
What do you want to be when you grow up? “A muffin taste tester!” haha 😀 Yes these have totally been my breakfast many days lately, especially when traveling…although I think I need to make a double batch because I usually end up eating two a day 🙂 Thanks Julie!
These look amazing! I’m thinking of making them for a weekend road trip! Could I use vanilla extract in place of the vanilla bean powder? I don’t have any. And could I use fresh blueberries rather than frozen?
Oh yay, they make for a great travel snack 🙂 You can definitely use vanilla extract and fresh berries, I’ve made them many times with both of those and they come out perfectly! Just be sure not to over mix the berries into the batter or you may end up with purple muffins 🙂 Enjoy and happy travels!
How are these texture wise? I’ve had trouble with oat flour making things extremely “gummy”.
They really have a wonderful crumb! I have made countless batches and the only time they get even a little gummy is if I put a bit too much almond milk or banana (because I am carelessly measuring 😀 haha). As long as you have the wet to dry right then they are crumbly as a muffin should be. Because the recipes uses almond milk instead of water, the oats don’t bind and get all goopy the same way. If ever you make your oatmeal with milk instead of water it will be a lot less gummy as well. Also lots of baking powder 🙂 I really hope you give them a try, this is one of my favorite recipes I just made another batch yesterday!
Thankyou for The speedy response! And that indeed makes a lot of sense! I never realised that oat flour would get more “gummy” with the addition of more liquid.
I’ve been reading all your recipes since discovering your blog! It’s amazing to find recipes that are high carb, low fat as many vegan recipes tend to use so much oil!
And what would you consider the average weight of the 1 banana in the recipe? Since banana sizes vary!
I have no idea what the average weight would be, I don’t have a kitchen scale and have never cooked by weight. Sorry! But I’ve made this recipes at least 20 times with all different bananas and there is really not enough variation to make much difference. Just go for your most average sized banana 🙂 And I fill the muffin tins about 2/3 of the way. You definitely need some room for rising!
Also did you fill all the way to the top in the muffin tray? Or fill half way so the muffins can rise??
I’m a long-time vegan and this year I’ve really been trying to lower my fat intake and raise the carbs. As I’m getting older I’m more interested in my health more so than looking slim and for health reasons it’d be really beneficial if I shed some fat.. Recently I’ve started the starch solution and it’s incredible- I’ve already lost 3-4 lbs and am just doing the same old weight lifting routine I’ve been doing for a while and eating the same amount of food by the pound. It’s too early to say if it’s helping my eczema and digestion problems. But yea, pretty amazed 😀
Anyways, my biggest hurdle is my killer sweet tooth. The starch solution really doesn’t promote a daily sweet! But I’ve always had atleast one a day usually just before or after dinner and I don’t want that to change. Oil-free desserts like this are really going to keep me on track. THANKYOU you’re a genius! It tastes ah-mazing
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Aww it makes me so happy to read your comment! Congratulations Tricia on your progress so far and just being willing to make changes for you health. I tried the starch solution for a while, and the lack of sweets was challenging for me as well. Recipes like this definitely helped, and it is amazing how much baking is possible without oil! I really hope you eczema and digestion clear up as well, and you feel better everyday! Thank you for trying the recipe and leaving such a wonderful comment, it means a lot to me <3
These look so good! I would love to make these…although what brand of vanilla powder do you use? TIA! 🙂
Thanks Kelly! My hands down favorite brand is Sunfood vanilla bean powder, but it’s pricey. For a cheaper and still good alternative I like Terrasoul. I’ve made these with vanilla extract too, and they are good, but the powder is so much more potent 🙂
Do you think in place of coconut sugar, the muffins will still hold up with a liquid sweetener such as honey or maple syrup?
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I definitely think it will work! I make a similar muffin that is sweetened with maple syrup all the time. Just add a little more flour if the batter looks too thin or liquidy. Happy baking 🙂
Thank you so much Natalie! I really appreciate it! I also just recently came across your website and recipes and want to thank you for such brilliance 🙂
I had to comment on these muffins. I have been trying to get my folks healthy for some time! They eat far too much refined sugar and love puddings, cakes and biscuits all the time. So I admit I was unsure whither these would hit the spot. They got the thumbs up and tonight I made your chewy chocolate blueberry bars and I quote ‘these are really good’.
I did make some adjustments to the muffins by adding some cardamon, a little ginger, and cinnamon and used brown sugar and calorie free sweetener mixed because I did not have coconut sugar. I added more blueberries and also baked them a little longer. I made my own paper cases by cutting out squares of parchment paper and cupping them over a coke can so they did not stick to the paper cases.
Love your recipes and look forward to testing out some more.
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I’m so glad these healthy muffins passed the family test! This is one of my favorite recipes on the blog, I’m a big blueberry fan too 🙂 I’ll have to try adding the cardamom and ginger next time I make them, that sounds really good! And more blueberries is always good with me too. Thank you so much for taking the time to leave feedback, I really appreciate it! And I hope you enjoy trying some more recipes 🙂
Hey Natalie! I’d like to make these today but don’t have vanilla powder. I have extract and a few vanilla beans. What do you recommend?
It’s like you know which recipes are my favorites haha! Either will work, but I just use extract in these all the time and they are delicious that way 🙂
Great! Thanks! I’m looking forward to trying them out…
5 stars! These are really really good! Moist, sweet and spongy… Another yummy recipe going in my rotation. Thanks Natalie! I’m now making oat flour in bulk since discovering your blog! 😉
Yayyyy!! I’m always anxiously waiting to hear your verdict, so excited that you like these too! The amount of oat flour I go through is unreal haha! The worst thing is when the blender is wet from a smoothie and all the sudden I realize I don’t have any flour :/ Making it in bulk is the way to go!
I think I may now start using OAT MILK in your recipes that call for non-dairy milk. Just made it for the first time ever and it’s so delicious! I was pleasantly surprised by the creamy richness of it. I usually use coconut milk but it’s nice to use something else for a change. It’s also going to be a way cheaper and sustainable choice I think moving forward.
P.S. The muffins are gone exactly 24 hours later. 🙂
I’ve never actually made oat milk. I’ve bought it before, but didn’t really like it because it was sweetened and WAY too sweet. You are making me want to try it too now. I get stuck in my almond milk rut, but oat would be a lot cheaper to make! That’s a great idea, I know I have a recipe for it pinned somewhere 😀
Sorry to bother you again! Can I use spelt flour in place of the oat flour in the same quantities? Love it with oat flour but thought it may be a nice change!
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No worries 🙂 I think they will work just fine with spelt. And yes, the same 1 1/2 cup!
Hi!
I have loads of coconut flour in my home. Do you think I can substitute coconut flour for oat flour? Thank you so much 🙂 I’m looking forward to making these!
Coconut flour is a really tricky flour to bake with, so no I do not think it will work here. Sorry 🙁
Can You make banana bread muffins
Sure, great idea! you could also take one of my existing banana bread recipes and just bake them as muffins 🙂
I put some buckwheat groats on top (great crunch) soo good, sadly by blueberries were sour but other than that they were great
I love the crunchy topping idea, that sounds delish! Ugh bummer about the blueberries, they can be so hit or miss. Hopefully they are super juicy and sweet next time around 🙂
These are my go to muffins! So good! This morning I switched the recipe up and used chocolate almond milk and enjoy chocolate chips instead of fruit…. mmmmm thanks for sharing your recipe!
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Ooh I want one made your way now?? Love the chocolate milk idea, so clever to add a little bit of chocolate flavor without having to use cocoa powder. I am so happy you like the recipe, thanks for the lovely feedback Rachel!
I don’t have vanilla powder but I do have vanilla extract, can I use this instead? If I do, I’m sure I might have to reduce the liquids or something, could you help me out?
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Yes vanilla extract will be just fine, I have made them with it before many times! No need to adjust any other ingredients 🙂 Enjoy!
Thank you for this great muffin recipe! When I made them, I thawed and drained my frozen blueberries. Is that necessary or can I use them straight from the freezer next time? Thank you!
Not necessary but doesn’t hurt. You can just throw them right in the batter frozen though, they will be thoroughly thawed and jammy by the time the muffins are done baking 🙂 I hope you enjoy Hannah!
Hi
The pictures and the recipe are very tempting.
How do I make oat flour at home? And, can I substitute oats flour with whole wheat pastry flour?
Ty
You can make oat flour by simply blending rolled/quick/steel cut oats in a high speed blender until very finely ground. I haven’t tested this one with wheat flour, and while it will likely work the amount may be slightly different so you will have to experiment 🙂 Hope that helps!
This recipe is so easy and simple, especially for how good they taste! My four year old twins just made these and they are so proud. Thank you so very much!
Omg that is the most adorable baking mental image ever! I am so happy they (and you) liked them, thanks for the feedback Elise😊 Wishing you a wonderful weekend!
Hi Natalie, can i ask if the coconut sugar can be replaced with any other sweetener such as dates or maple syrup?
You could try maple syrup, but it may make them drier. Or try this blueberry muffin recipe that has a date-sweetened option: https://www.feastingonfruit.com/vegan-paleo-blueberry-muffins/
Then is there a way to make them less dry? Sorry I’m asking so many questions!
Oat flour + oil-free is really not my favorite combo anymore for just that reason–dryness. Again, try out the other updated recipe they are much more moist!
I just tried baking them using wheat flour and maple syrup instead and they look good! They are really reallyyy moist. Can’t wait to try them hehe! Thanks for the (once again) amazing recipe!
Oooh yay!! Well I hope they turn out delicious😊
I gave them to a friend and she said they were moist and tasted great! Will definitely make these again for friends and family! Thanks again for the amazing healthy recipe!! And thank you so so much for taking the time to reply my comments! much love 💖
Natalie, I was scrolling the comments before I bake them and came across this one where you said oat flour and no oil are not your favorite way anymore because of dryness. Where is the updated recipe? Thanks.
That is correct! Here’s my updated blueberry muffin recipe, the almond flour option is my fave: https://www.feastingonfruit.com/vegan-paleo-blueberry-muffins/
And of course, I myself loved the muffins. I think I put in so many blueberries I had to split the batter into ten muffins 😂
Hi Nat
I’m definitely going to give these a go. As I’m still trying to find the perfect vegan gluten and oil free muffin receipe. The last one’s I made, the texture was not right at all. It wasn’t moist and soft yet hard and chewy. I did use plain flour, do you think that makes a difference? Also I read that the toothpick test does not work, you should bring them out when the time is up as gluten free tends to cook faster then gluten?
Hmm plain flour and oat flour are pretty equal in terms of moisture so that shouldn’t be the issue. Personally this is my favorite vegan/gf/oil-free muffin recipe: https://www.feastingonfruit.com/vegan-paleo-blueberry-muffins/ The almond flour keeps it MUCH more moist than oat flour ever will without oil. And personally I just lightly touch the center of the muffin to see if it feels firm or mushy. It should feel firm when they are done and bounce back. Hope that helps!
I have not baked these but I wanted to say kudos to you for the low sugar, no oil recipe!! Our grandkids are coming for a visit so I’m exploring muffin recipes. Got out all my Isa Chandra Moskowitz’s recipes and I am shocked at how much oil and sugar I used to bake with even though they were vegan. Now I am almost a no oil person and would never dream of feeding my girls muffins like that. One recipe had for only 12 muffins one cup sugar and 3/4 cup oil!!!
But please tell me about vanilla powder. Never heard of it. The prices are very high on amazon except for a few which got terrible reviews. I rarely bake so could I just use vanilla extract and perhaps double it instead of buying the expensive vanilla powder?
Ha I’ve made plenty of her muffins/cupcakes too, and great for impressing non-vegans but I like having truly healthy options for more everyday snacks too 😀 Vanilla powder is quite expensive and tricky to find, it’s basically real vanilla beans ground up so much more potent than the extract (although you can use that instead, yes!). I usually buy it form a brand called Sunfood (https://www.sunfood.com/vanilla-powder-4oz-raw.html), and while it’s pricey you don’t use very much at a time so it lasts FOREVER. But yep just extract is great here, and I hope you and your grandkids love these!
Natalie, thanks for your reply. Making them today. I feel that I should not
have mentioned Isa’s name like I did about the overabundance of oil and
sugar. Her other recipes are great and I don’t want to turn anyone off of
following her. I should have just mentioned it without using her name. Please feel
free to delete it! Thanks.
Oh no you are absolutely fine!! Her cupcake recipe is very well known in the vegan recipe world, and I think most people will agree they are not the healthiest but definitely reliable and delish. Just being honest, no worries at all 🙂
I made these today and though they are delicious and filled with healthy things, mine are shorter than yours and slightly caved in, not crowned like yours. I followed the instructions perfectly. Wondering what I did wrong? I checked the expiration date on my baking powder and it is still good. I did whiz the bananas and milk and sugar in my Cuisinart food processor and not my blender cause the Vitamix is so hard to clean. Could that have been the reason? Thanks
Hmm bummer they didn’t rise properly, it sounds like maybe they were a little underbred so sank after you took them out of the oven? The food processor instead of blender is fine, not the issue, also how runny/thick was your batter?
haha Natalie, what is “underbred”? When I took them out they were caved. And when they cooled I tasted one and immediately put them back in for another 8 minutes. Original time was 23 minutes when they looked thoroughly cooked–brown and pulled away from the sides of each muffin hole. My baking powder was not expired but when I went looking it said baking powder expires three months after it is opened so that might have been my problem. Not being a baker except when company is coming, it’s been there for over a year. except for weekly waffles. Thanks for your reply.
Oh dang it, typo! I mean underBAKED, but if they were already collapsed when you took them out of the oven sounds like that wasn’t it. It could be the baking soda issue, or it could be that your batter was just too moist so maybe try more flour next time!
Will Buckwheat flour work?
I haven’t tested it, but yes it should work here!
LOVE THESE! I just made these for the first time and they are absolutely delicious. I subbed the coconut sugar for maple syrup and they turned out perfect 🙂 Thanks for another great recipe!
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YAY!! I am so happy you loved these, one of my favorites too💙 Thanks for the feedback Ashley, and happy weekend!
Such an easy recipe! I make these on the weekend and bring them to work as a healthy snack! They are so moist, delicious and guilt free. I tried making it with 1/4 cup coconut sugar and with no sugar at all.. I prefer no sugar since it’s already sweetened with the riped banana. Definitely a staple recipe for years to come! Thank you:)
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YAY! I am so happy to hear that you love these, one of my favorites too. Wow no sweetener–I am so intrigued, I gotta try that sometime. Thank you for sharing Angela, and enjoy😊
Hi Natalie! I’m revisiting this recipe bc it’s one of my all time favorites. I do have a question:for an autumn spin how do you think chopped apple and pecans would work in here?
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Oooh yes!! I LOVE that idea, now I want to try it🤗 I think it will work wonderfully, but would love to hear if you try it Katie!
They are very good, easy to make and they did rise nicely. My only complaint is, I am looking for a light a fluffy muffin recipe. I’ve tried a few recipes and they all come out so heavy. I guess it probably the banana that make s them that way, or the oat flour.
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Yep, oat flour and no eggs does tend to make things more dense. But, try these: https://www.feastingonfruit.com/blood-orange-muffins/ I just posted them and tested like 5 times, definitely the fluffiest vegan muffin I’ve ever made!
Thank you as always for your speedy reply! I’m definitely going to try it and I’ll let you know.
I have no idea how you got these muffins to rise without eggs. My sister in law brought over a batch of these and hers were all risen and fluffy. She sent me the recipe. I’ve tried it twice now and the result was deflated muffins that were flat as a pancake. Which is too bad because they taste amazing – super moist considering no fat added. Help me.
Oh no!! The baking powder should be enough to get them to rise without eggs, I’m not sure why they aren’t for you. How old is your jar of baking powder? It does lose effectiveness with time.
I made these tonight they are amazing! I didn’t have oat flour, only rice flour but they came out perfect. I’m sharing the recipe with everyone!!!
#veganlife
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I am so happy they worked with the rice flour, good to know! Thanks for sharing, and enjoy the rest Joy 🙂
Keeper!!!
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YAY!! That is wonderful to hear, enjoy 🙂
I made these yesterday and it was a massive fail coz the batter was too wet and I had the hardest time getting in them in a pan so I gave up. Tried again today and they tasted like an absolute dream! But I had major soggy bottoms any idea why? Used a silicon cupcake mold
Could be the silicone! Although I’ve used a silicone pan before and it was fine here. Was the batter consistency the same both times? And did you toothpick test them for done-ness? Could be they just needed another 5-10 minutes to cook through, every oven is a bit different 🙂
Yeah I think they needed a little more time but they were still incredible. Yea it was a similar consistency for the batter but it was worth it. Can’t wait to try them”everything free chocolate” ones 😍😍😍😍
I’m excited for you to try those too, a long time reader and personal favorite🤗🧁
Made these last night and loved loved them!! One question though for my next batch which I’m making next Sunday lol can I store them on my counter instead of fridge??? Will they keep good ??? Hope u respond thank u!!!
Hi Julie! I am so happy you loved them🤗 You can absolutely store them at room temp, they will just dry out faster that way so I recommend eating them within a few days!
Thank you for the recipe. It would be quite helpful if you would provide the weight of the flour. I find that
it is much easier and more reproducible to use weight rather than cup measurements when baking.
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I typically do on my newer recipes, this is just an old one from before I started including gram measurements too, but it will be about 150g oat flour here!