Vegan Blueberry Muffins {gf, v, rsf}

Updated: Mar 14, 2021

Introducing the most flavorful and perfect vegan blueberry muffins you ever did see! You can never go wrong with a good blueberry muffin, am I right? These muffins are packed with my all time fave vegan and gluten free baking swaps, such as oat flour, unsweetened applesauce, coconut oil, almond butter, coconut sugar, pure maple syrup, and more. Not only are these delicious, but they’re super simple and only require one bowl. Perfect for breakfast, afternoon snack, post dinenr dessert, or all of the above! You don’t wanna miss those.



Prep time: 5 minutes

Bake time: 22-25 minutes


2c gluten free oat flour

2tbs flaxseed meal

2tbs almond butter

1/3c applesauce

1tsp maca powder

1tsp baking powder

1/3c melted coconut oil

1/3c coconut sugar

2tbs pure maple syrup

1/4c unsweetened almond milk

1tsp vanilla

1/2tsp cinnamon

3/4c blueberries

pink salt


1. Preheat oven to 350° F and line a muffin tin with muffin liners or spray with coconut oil.

2. In a large bowl, combine all ingredients {besides blueberries}. 3. Mix until smooth, then fold in the blueberries.

4. Stir the batter gently until the blueberries are spread evenly throughout.

5. Scoop until prepped muffin tin, sprinkle with bit of additional coconut sugar, and bake for 22-25 minutes or until golden on the edges. Turn to broil for the last minute to get the muffin top crispy!

6. Remove from oven, and let cool for 10 minutes before enjoying!


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