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Vegan Blueberry Muffins (Oil-free + GF)

  • Prep Time: 10 minutes
  • Cook Time: 23 minutes
  • Total Time: 33 minutes
  • Yield: 9 1x


  • 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


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