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January 20, 2021

Flourless Blueberry Muffins (Vegan + GF)

by Slow Down Company

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– vegan – gluten free – refined sugar free – 
These blueberry muffins are moist, crumbly, and perfected with a crispy, crunchy top. Not only are they easy to make, but they use only simple, pantry staple ingredients.

blueberry muffins

blueberry muffins

Cooking essentials:
  • A muffin pan
  • Blender or food processor
  • Mixing bowl
  • Muffin liners (optional)

Any substitutions are listed below.

Serves 10

Flourless Blueberry Muffins (Vegan + GF)

Vita Pura Health

Yields 10 muffins

Simply nutritious + fluffy blueberry muffins.

15 minPrep Time

22 minCook Time

37 minTotal Time

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Ingredients

  • 2 tbsp ground flax and 4 tbsp water
  • 1/2 cup applesauce, unsweetened
  • 1/3 cup extra virgin olive oil*
  • 1 tbsp pure vanilla extract
  • 2/3 cup coconut sugar*
  • 1 tbsp lemon juice*
  • 2 1/2 cups old fashioned GF rolled oats
  • 1/2 tsp sea salt
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup fresh blueberries
  • For topping: Turbinado sugar, raw cane sugar, sesame seeds and sunflower seeds all make crunchy toppings.

Instructions

  1. Preheat oven to 350 F. Line your muffin pan and lightly grease the inside of the liners (or grease the pan itself if omitting liners). Set aside.
  2. In a small cup or bowl, mix together the ground flax and water. Set in the fridge for at least 10 minutes to thicken.
  3. In a mixing bowl, combine the flax mixture, applesauce, oil, vanilla extract, coconut sugar and lemon juice. Set aside.
  4. In your blender or food processor, blend the oats until you achieve a fine flour. Then blend in the sea salt, baking powder and baking soda.
  5. Pour the contents of the blender into the bowl with the other ingredients. Combine until a uniform batter is achieved. Lastly, mix in the blueberries.
  6. Transfer the batter to your greased muffin pan, filling each cup about 3/4 of the way full. Sprinkle your toppings of choice on top.
  7. Bake for 22 minutes. You should be able to stick a toothpick in the middle and pull it out dry. Allow to cool in the pan slightly before serving. Store at room temperature for 4-5 days.

Notes

~ This recipe makes about 10 muffins. Nutrition label is based on 1 muffin.

~ Store in an air-tight container for 4-5 days.

Nutrition

Nutrition Facts
    Amount Per Serving
  • Calories 215
  • % Daily Value*

  • Total Fat: 9 g 13.85%
  • Saturated Fat: 1 g 5%
  • Cholesterol: 0 mg 0%
  • Sodium: 355 mg 14.79%
  • Potassium: 167 mg 4.77%
  • Total Carbohydrate: 31 g %
  • Sugar: 16 g
  • Protein: 3 g
  • Vitamin A: 0.2%
  • Calcium: 41 mg 4.1%
  • Iron: 1 mg 5.56%
  • * Percent Daily Values are based on a 2000 calorie diet.

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https://slowdowncompany.com/flourless-blueberry-muffins-vegan-gf/

Substitutions:
  • Extra virgin olive oil: 1/3 cup evoo can be replaced with avocado oil or refined coconut oil. For an oil-free option, replace 1/3 cup oil with 1/2 cup creamy nut butter + 3 tbsp nondairy milk of choice.
  • Coconut sugar: can be replaced with equal parts brown sugar or cane sugar.
  • Lemon juice: can be replaced with equal parts apple cider vinegar or white vinegar.

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1 comment

  • Anonymous
    January 20, 2021
    Not only were these delish but I could eat them without have an issue with my acid reflux. Normally I can not eat muffins unless I take acid medication.
    Reply

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Bianca Soucy, Certified Health Coach

me

Hey there! I’m Bianca. I have a passion for creating simple, yet nourishing meals with local and seasonally available ingredients. I’m always dreaming of a slow, easy-going lifestyle – one where a homecooked meal can bring us all together. You can learn more about me by clicking here.

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