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vegan, gluten-free, fruit-sweetened, cupcakes & muffins, oil-free, sweet · March 29, 2018

Vegan Paleo Blueberry Muffins (2 ways!)

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The yummiest Vegan Paleo Blueberry Muffins made with coconut sugar or dates, almond flour, and lots of juicy purple berries. Easy healthy snacking!

Vegan Paleo Blueberry Muffins

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…

Vegan Paleo Blueberry Muffins

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.

Vegan Paleo Blueberry Muffins

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.

Vegan Paleo Blueberry Muffins

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

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Vegan Paleo Blueberry Muffins

★★★★★ 5 from 8 reviews
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 6 muffins 1x
  • Category: muffins
  • Method: baking
  • Cuisine: american
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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

Scale

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

  1. Preheat the oven to 350F.
  2. In a large mixing bowl, combine the yogurt, coconut sugar, lemon juice, and vanilla. Stir/whisk until combined and lump free.
  3. Or for the date-sweteend version, blend the dates, water, nut/seed butter, lemon juice, and vanilla until smooth.
  4. Add the tapioca starch, almond flour, baking soda, and salt. Stir/blend to mix.
  5. Gently fold in the frozen blueberries.
  6. 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.
  7. Bake for 30 minutes at 350F or until golden brown and firm to the touch when you lightly press the center.
  8. Remove from the oven and cool for at least 15 minutes before removing from the pan.
  9. 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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In: vegan, gluten-free, fruit-sweetened, cupcakes & muffins, oil-free, sweet · Tagged: blender, breakfast, easy, medjool dates, video, baking, dairy-free, egg-free, grain-free, almond flour, date-sweetened

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Comments

  1. Larissa says

    March 29, 2018 at 11:52 am

    Thanks for making a date sweetened version ❤️ Can’t wait to try this. Did u use a regular size muffin pan? Thanks

    ★★★★★

    Reply
    • Natalie says

      March 29, 2018 at 4:27 pm

      Yep, regular sized muffins although you could do mini too. Either version makes approximately six normal sized muffins though 🙂 Hope you enjoy!

      Reply
  2. Laura says

    March 29, 2018 at 3:16 pm

    Thanks for the recipe sweetie <3 Can I sub for oat flour?

    Reply
    • Natalie says

      March 29, 2018 at 4:26 pm

      I haven’t tested either of these versions with oat flour, and while I do think it will work they will be a bit more dry since almond flour is naturally higher in fat. If you want to try it I’d recommend using about 1 1/2 cup oat flour instead of the full 2 cups. But I do have this oat flour blueberry muffin if you prefer: https://www.feastingonfruit.com/blueberry-coffee-cake-muffins/

      Reply
      • Laura says

        March 30, 2018 at 2:02 am

        Thank you Natalie. I think the almond flour in Germany is differnt in Germany. It is really low in fat and I baked the other ones and the texture was a little weird 😀 Do you meal almond meal aka ground almonds? I will try these ones here with oat flour later cause I have some almond yogurt left that I really need to use up.

        Reply
        • Natalie says

          March 30, 2018 at 11:24 am

          Oh how interesting, the remove the oil when they grind it? You can make almond meal by just grinding your own almonds but almond flour is much finer than I can get at home and works differently in recipes. I would try the oat flour ones instead, I hope they turn out perfect 🙂

          Reply
          • Laura Askani says

            March 31, 2018 at 10:47 am

            They probably do.
            I did 1 1/2 cup of oat flour and 1/2 cup almond meal and left out tapioca. Turned out super good 🙂

            ★★★★★

          • Natalie says

            March 31, 2018 at 10:40 pm

            Woohoo! I am so happy it was a success Laura🤗

  3. Sammy says

    March 29, 2018 at 6:25 pm

    Yay for date-sweetened baked goods!! Slightly confused, though at the amount compared to the coconut sugar. 55g coconut sugar= 55 g sugar, but 180 g dates = 119 g sugar, more than twice as much! Seems like you should be able to get away with using less to maintain the same amount of sugar per recipe. Did you experiment with that at all?

    Reply
    • Natalie says

      March 29, 2018 at 6:30 pm

      Hi Sammy! The weight is quite a bit more with dates to achieve the same level of sweetness since it’s not just straight sugar there is fiber and stuff too, whereas coconut sugar is just straight sugar. You can try using less dates if you like but this is the amount that I think tastes best 🙂

      Reply
  4. Ashley says

    March 29, 2018 at 7:12 pm

    I have a few questions:
    1. Can I bake this as a cake instead of muffins, or is the temperature/timing different?
    2. Can I use dates in the yogurt version instead of coconut sugar?
    3. Can I use dairy yogurt in the yogurt version instead of nondairy? (I understand it won’t be vegan)
    4. I can sub any fruit for the blueberries, right?

    Reply
    • Natalie says

      March 30, 2018 at 11:28 am

      Hi Ashley! Okay so…

      1. Yes you can make it into a cake. In like a square cake pan the cook time/temp will be about the same, maybe an extra 5 mins (toothpick test it). In a loaf pan I worry the center may not cook through properly so if you do try it I’d go longer at a lower temp (like 40-45 mins at 325 or so).
      2. No, I don’t recommend doing yogurt and dates. That will be too much moisture and make them mushy.
      3. Yep, any kind of yogurt is fine. I’d go with a lower fat one, full fat tends to be too rich with the almond flour too.
      4. Yep!

      Hope that helps!

      Reply
  5. Nara says

    March 30, 2018 at 6:54 pm

    Do you think I can sub both tapioca starch and almond flour with Bob’s Gluten Free Flour for baking? Or at least sub almond flour with GF flour? Many thanks!

    Reply
    • Natalie says

      March 30, 2018 at 9:15 pm

      I haven’t tested it, but yes I do think that will work. The texture may be different and less fluffy, but you will have to try it and see. And you won’t need the tapioca starch so just the GF blend 🙂 Good luck!

      Reply
  6. The Vegan 8 says

    March 30, 2018 at 9:38 pm

    Oh Natalie, these muffins look glorious!! Total perfection. Of course I love that coconut sugar and yogurt version! I love these two versions, both so awesome and healthy. Stick around, um, yes, I’m moving in with these babies. I’m definitely liking what’s going on here. And with two version to pick from, what more could we want..yummy muffin versus another yummy muffin, hmmmm, decisions decisions, haha.
    I love the fact that your dog was begging for these, you mean that cute little funny dog that was hiding in your tub yesterday?! Hahahaha, that was too funny. Has he ever done that before? Maybe he was feeling guilty and sneaking some of these blueberry muffins, lol. I think the fact that these muffins are dog-approved is another tell tale sign of their awesomeness and should be a hashtag on IG, #dogapprovedmuffins lmao! Loving these Natalie, definitely the perfect muffin treat for Easter, FO SHO!

    Reply
    • Natalie says

      March 31, 2018 at 10:27 am

      Bahaha that should totally be a hashtag😂 And she turns her nose up at most dog foods and even random things like pecans (which we both know are damn good, she’s wrong there) so she has pretty high standards. I gave her one little bite and after that she would not leave me alone even after I almost tripped over her twice. So maybe not quite as surefire a sign as your daughter and husband devouring an entire cake in record time, but close😆 Mmm still dreaming about that slice you are going to send me🍋🍋 Happy almost Easter Brandi!

      Reply
  7. Mandy says

    April 5, 2018 at 10:09 am

    Gimme all the blueberry muffins!!! 😍 These look incredible! Hmmm?? Date sweetened or coconut sugar??? I’m torn! I feel a pull towards the yogurt-coconut sugar version because that combo is just so good, but i have a feeling the date ones are equally delicious!! I say that because we made your date sweetened brownie cups the other night (again for the third time 😆) and this last time we just ate them plain jane…Willow said, “these are the best cupcakes Mom!” I seriously love the dates + almond butter combo…add in blueberries and you’ll be fighting me for the last one! I’m still debating which version to go with! Maybe I’ll just have to make both! 😂😋

    Reply
    • Natalie says

      April 5, 2018 at 4:58 pm

      This was one of those times I could not pick a favorite either, but I am a sucker for yogurt baked goods too. Haha well if Willow has declared them cupcakes then I just need to take that idea and run with it–new fancier version with frosting and sprinkles🤗 Oooh scratch that, now I want to add blueberries to those🙊 Okay you are just inspiring me in all kinds of delicious ways right now💙

      Reply
  8. Hadas says

    April 17, 2018 at 9:16 am

    I just made this and it didn’t cook on the inside, any ideas why? I followed the recipe and temperature and time.

    Reply
    • Natalie says

      April 17, 2018 at 10:19 am

      Sounds like your batter was probably too moist, did you make the date version or the yogurt? And did you measure by weight or volume. It’s likely some minor measuring differences made the batter too moist and you needed more flour, which with almond flour baking can lead to them not cooking through properly. I highly recommend using the weight measurements, that is much more surefire with baking!

      Reply
  9. Gracie says

    June 3, 2018 at 6:31 am

    hi! can i use coconut flour as a replacement for almond flour?

    ★★★★★

    Reply
    • Natalie says

      June 3, 2018 at 8:30 am

      Coconut flour will not work here unfortunately. It’s very unique and rarely works as a sub for other flours😞

      Reply
  10. Karla M. says

    June 15, 2018 at 7:04 pm

    Hi Natalie, these muffins are absolutely delicious! I’ve made the date sweetened version twice. However, mine come out rather gooey in the middle. They aren’t as solid as yours in the video. I tried leaving them in the oven longer, but then the bottoms burn and the middle is still kind of gooey. What do you suggest?

    Reply
    • Natalie says

      June 16, 2018 at 9:02 am

      Hi Karla! It sounds like an issue of not enough flour, are you measuring by weight or volume? I would add an extra 1/2 cup almond four and see if that fixes it. The batter should be quite thick and no where near pour-able, probably thicker than most muffin batters you are used to. Hope that helps!

      Reply
      • Karla M. says

        June 16, 2018 at 10:51 am

        Hi Natalie! I measured by volume. The batter was pretty thick to me. I used an ice cream scooper to put it in the baking tray. I will try more almond flour and let you know how it goes. Thank you so much Natalie!

        Reply
  11. SDM says

    July 6, 2018 at 4:03 pm

    Observation: the coconut sugar option and your chocolate chip muffin recipe are pretty much identical, only this one has baking soda and lemon juice as a raising agent, and the other uses baking powder.
    Looks amazing, though! Can’t wait to try it!
    Q: Which do you think I should do — chocolate chip muffins, blueberry muffins, half/half or bluechocolateberry?

    ★★★★★

    Reply
    • Natalie says

      July 6, 2018 at 6:28 pm

      Or maybe both–blueberries and chocolate chips all in one muffin? I personally prefer the blueberry ones, but blueberry muffins are just my favorite for those jammy cooked berry bits😋

      Reply
  12. cristina says

    August 21, 2018 at 2:49 pm

    Hi! Is it possible to use almond meal instead of almond flour for this recipe?

    ★★★★★

    Reply
    • Natalie says

      August 21, 2018 at 6:36 pm

      They tend to work quite differently in baking so I don’t recommend it unfortunately, I don’t think the texture will turn out well😕

      Reply
  13. Ling Yi says

    December 3, 2018 at 7:02 pm

    Hey Natalie! May I ask if I can use regular whole wheat flour instead of almond flour for the date-sweetened recipe? And is it possible to bake the muffins in a loaf pan and make it a cake instead? Thank you!

    Reply
    • Natalie says

      December 4, 2018 at 9:34 am

      Almond flour and wheat are not interchangeable, oat and wheat are though if you want to make that version! And I don’t recommend this one as a loaf, it’s designed to be muffins so the middle may not cook through properly and you’d need to bake much longer for a loaf bread. Hope that helps!

      Reply
  14. Assia says

    December 14, 2018 at 7:28 pm

    Hi 🙂 Do the blueberries have to be frozen? Thank you and love what you do xx

    Reply
    • Natalie says

      December 15, 2018 at 4:04 am

      No, you can use fresh too!

      Reply
  15. Luna says

    May 23, 2019 at 7:26 pm

    This tasted really healthy and I really enjoyed it! I thought it had a bread pudding-like texture. I love that it’s date-sweetened and just the right amount of sweetness.

    Reply
    • Natalie says

      May 24, 2019 at 11:02 am

      I am so happy you liked them! One of my favorites too😋

      Reply
  16. Sami says

    August 4, 2019 at 10:46 am

    I don’t think there’s nearly enough flour in this recipe. I’m trying to use the yogurt version, and the first two times I made this recipe, they were still gooey in the middle and didn’t have that muffin structure/texture. Because I really want to find a good vegan gf blueberry muffin recipe, I tried it again but using 2 and 1/3 cups of almond flour. That was better but some of the muffins still fell apart when I tried to take them out of the tin, so still not a good structure. I’m going to try again using either 2 3/4 or 3 cups of almond flour. Hopefully that works….but I’ve made your chai spice muffins and love them and noticed they have way more flour in the recipe ….

    Reply
    • Natalie says

      August 4, 2019 at 5:17 pm

      Hmm I haven’t had that issue with this recipe, but you can definitely try reducing the amount of yogurt or adding more flour. Also are you using fresh or frozen berries? I believe I used fresh here, so frozen will add more moisture which could be the issue too!

      Reply
  17. Linda says

    August 13, 2019 at 1:18 pm

    I tried the yogurt version and they came out wayyy to wet, and were not holding together at all. I would have baked them for longer but they were already very brown on top. So because i followed the recipe exactly (except I used fresh and few more blueberries, but i read in the comments that it was possible to use fresh ones, soi thought it should be fine): what could be the issue? Any help/answer would be great appreciated!

    Reply
  18. nalima says

    September 4, 2019 at 12:33 am

    made the date version exactly as is. they came out perfect!!!

    ★★★★★

    Reply
    • Natalie says

      September 4, 2019 at 11:27 am

      YAY! I am so happy they turned out perfectly for you, one of my favorites😋

      Reply
  19. Brittany says

    October 5, 2019 at 9:22 am

    I’ve made this recipe many times now as it really helps with my 2 year olds constipation. I make the date version and do use almond meal instead of almond flour. Also, instead of blueberries I use zucchini. I pulse it in my food processor until it’s rice sized pieces and then mix it in! It’s so delicious and my toddler gobbles them up. Thank you for the wonderful recipe!!

    ★★★★★

    Reply
    • Natalie says

      October 5, 2019 at 9:40 am

      Whoa your version sounds amazing!! I especially want to try the zucchini thing, they sound so delicious and wholesome for kids and myself haha. Thank you for sharing, and I am so happy you guys love them🤗

      Reply
      • Lanie says

        January 14, 2021 at 10:39 am

        Oooh, could I sub zucchini mash for the applesauce? I’m on a low FODMAP elimination diet and apples are a no go right now. I have a ton of frozen zucchini mash leftover from this years CSA (I use it in zucchini bread) and I wonder if it would work? #onthelisttotrythisweekend

        Reply
        • Natalie says

          January 14, 2021 at 2:58 pm

          I haven’t tested that but worth a shot! You could also use pumpkin puree in place of applesauce, I do believe that is FODMAP friendly? Or nondairy yogurt if you can have that 🙂

          Reply
  20. lucy says

    January 29, 2020 at 4:08 pm

    Love the date version! These are my go to almond flour muffin – my toddler loves them too. Thanks for the recipe 🙂

    ★★★★★

    Reply
    • Natalie says

      January 30, 2020 at 9:01 am

      Aw yay! I am so happy you guys are enjoying these, my favorite blueb muffin too💙

      Reply
  21. lucy says

    April 27, 2021 at 12:54 am

    Hi Natalie, have you tried freezing these? Thanks 🙂

    Reply
  22. lucy says

    April 27, 2021 at 12:55 am

    Hi Natalie, have you tried freezing these?

    Reply
    • lucy says

      April 27, 2021 at 12:56 am

      Sorry for the double post my computer was glitching!

      Reply
    • Natalie says

      April 27, 2021 at 8:46 am

      I have! They freeze really well, especially the date version. The other version is a bit dry on defrosting, but still good 🙂

      Reply

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Preheat the oven to 350°F and line an 8x8” pan with parchment paper or grease. In a large bowl, stir together oats, protein powder, chia seeds, and salt. Add in peanut butter, sweetened condensed coconut milk, and vanilla. Mix until evenly combined and sticky. Fold in chocolate chips and candies. Press the mixture firmly into the prepared pan. Bake for 25-28 minutes. Cool completely before slicing (or even chill first to minimize crumbles)

#monstercookies #veganglutenfreerecipes #healthysnacks
COOKIES & CREAM PIE (made without any oreos🤫) B COOKIES & CREAM PIE (made without any oreos🤫) But I pinky promise you won’t miss ‘em after one forkful of this glorious no-bake cream pie!

CRUST
-4 cups (140g) crispy rice cereal
-1/4 cup (25g) dark cocoa powder
-1/2 cup (125g) nut/seed butter
-1/3 cup (105g) maple syrup
-1/4 tsp salt

FILLING
-16oz dairy-free cream cheese
-1 cup (240g) coconut cream
1/2 cup (125g) chocolate nut/seed butter
-3/4 cup powdered sugar
-1 tsp vanilla extract 

Process the cereal to very fine crumbs. Add the rest of the crust ingredients and process to a wet sand consistency. Remove 1 cup and set aside. Transfer the remaining crumbs to a 9″ pie dish, pressing in very firmly to cover the bottom and sides. Bake 15 minutes at 375°F. Refrigerate.

Combine cream cheese, coconut cream, chocolate nut/seed butter, and vanilla in a mixing bowl. Whip with a hand mixer until combined and fluffy. Add the powdered sugar and continue beating until combined. Fold in the reserved crumbs. Spread into the chilled crust, and refrigerate overnight. Top with coconut whipped cream, chocolate chips, chocolate drizzle, etc before slicing and serving.

#cookiesandcream #nobakedessert #veganchocolate
VEGAN GF ZUCCHINI BREAD💚 A soft zucchini loaf w VEGAN GF ZUCCHINI BREAD💚 A soft zucchini loaf with the perfect fluffy crumb and a delicious sweet topping. It’s the perfect august bake – summer produce meets fall-is-coming spice!

New recipe on my site → @feastingonfruit link in bio✨
BLUEBERRY PROTEIN ICE CREAM🫐 another dairy-free BLUEBERRY PROTEIN ICE CREAM🫐 another dairy-free ninja creami recipe coming’ atcha with my fave sweet summer berry and an extra silky texture thanks to @sunbutter [a d] in the mix!

Recipe on my website → @feastingonfruit link in bio💜
It’s ice-cream-is-the-only-dessert-I-crave time It’s ice-cream-is-the-only-dessert-I-crave time of year, and this DAIRY-FREE ROCKY ROAD ICE CREAM always hits the spot🤎 My favorite mix-ins, creamy creamy no-churn choc base, and choose-your-own softserve or scoopable texture adventure🍦🍨 

INGREDIENTS
2 13.5oz cans coconut cream
1/2 cup cocoa powder
1/4 cup maple syrup
1 tsp vanilla extract
1/2 tsp salt
1/2 cup dark chocolate chips
1 cup walnuts, chopped (or pecans/almonds)
1 cup vegan mini marshmallows
Optional: brownie chunks (recipe link in my stories)

Freeze the coconut cream in ice cube trays overnight. Blend the coconut cream cubes with cocoa powder, maple syrup, vanilla, and salt in a high speed blender until smooth. Add a little nondairy milk if needed to blend. In a pan or dish, layer ice cream > marshmallows, walnuts, chocolate chips, brownie chunks > repeat. Freeze for 30-60 minutes until scoop-able. It will be creamiest the day you make it, but will keep a few days in the freezer (remove 5-10 minutes to soften before eating)

#rockyroadicecream #dairyfreerecipes #nochurnicecream #veganicecream

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