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Fixed on Fresh - Vegan Gluten Free Blueberry Almond Muffins {gluten free, dairy free, egg free}
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Blueberry Almond Muffins {Gluten-Free & Vegan}

Vegan gluten free blueberry almond muffins are made with fresh blueberries with a sweet almond flavor from almond extract. No dairy, no eggs, no gluten, guilt free!
Course Breakfast
Cuisine American
Diet Gluten Free, Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 158kcal
Author Lauren

Ingredients

  • 1 ¾ cups gluten free flour blend
  • ½ cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup coconut oil melted + extra to grease muffin tin
  • 1 ¼ cup cashew milk
  • 1 ½ teaspoon almond extract
  • 1 flax egg* (1 T. flax meal + 2 ½ T. water)
  • 1 cup fresh blueberries

Instructions

  • PREHEAT OVEN TO 400˚F. Using a paper towel, rub coconut oil in each of the muffin cup of the muffin pan.** In a small bowl, combine flax egg ingredients and set aside. 
  • IN A LARGE MIXING BOWL, combine flour, sugar, baking powder, baking soda and salt, whisking to blend together. Using a fork, combine melted coconut oil into mixture until it resembles wet sand. Add cashew milk, almond extract and flax egg to the mixture and stir until almost smooth.
  • GENTLY FOLD IN BLUEBERRIES until evenly incorporated. 
  • SCOOP BATTER BY ¼ CUP into the prepared muffin pan. Cook at 400˚ F for 20 minutes or until a toothpick can be inserted and removed clean. Allow to cool for 3-5 minutes and then remove to a cooling rack

Notes

*substitute 1 large egg, if you don't need a vegan egg substitute
**muffin cup liners don't do well with this recipe, as the dough tends to stick to the liner

Nutrition

Serving: 1muffin | Calories: 158kcal | Carbohydrates: 27g | Protein: 1g | Saturated Fat: 4g | Sodium: 129mg | Potassium: 12mg | Sugar: 9g | Vitamin A: 50IU | Vitamin C: 1.7mg | Calcium: 50mg | Iron: 0.2mg