Easy Gluten Free Vegan Blueberry Muffins

 

I recently picked up a copy of The Welcoming Kitchen at the library.   I have been perusing and testing out some recipes, and the whole family loved these muffins!  I especially loved that there were so few ingredients and nothing fancy was required to make them.  As an added bonus, they are loaded with nutrients and stick with you...I think it is the chia meal!!  The fact that they are oober moist certainly doesn't hurt either.  And don't forget you can always make your own oat flour by whirring oats in a coffee grinder or blender in small batches.  The whole book is full of simple recipes, and for someone who is just getting started, I think this book is great resource.  They cook with almost no common allergens!  The authors also run The Welcoming Kitchen Blog that I follow, worth checking out!  So if you are looking for a simple, tasty, and basic blueberry wholegrain muffin, look no further...this is it!

Makes 1 dozen muffins

2 cups oat flour (make your own or purchased)

1 1/2 teaspoons baking powder, divided

3/4 teaspoon salt

1/2 cup applesauce

1/2 cup chia meal, or flax meal (again make your own by whirring in a coffee grinder!)

1/4 cup canola or other oil (coconut or grapeseed would be good!)

3/4 cup brown sugar or palm sugar

2 teaspoon vanilla

1/4 cup non-dairy milk

1 1/2 cup any fresh or frozen berry, or mix thereof! (I used raspberry and blueberry today)

Preheat you oven to 350 degrees.  Prepare your muffin tin, paper liners or greased.  Whisk the oat flour, 1 teaspoon baking powder, and salt together.  Make a well in the center.  Add the remaining ingredients, whisking gently to combine, then more vigorously to incorporate the flour mixture.    Fold in berries.  Pour the batter about 3/4 up each muffin tin.  Bake for 18- 20 minutes until the center tip of each muffin is just firm.

This recipe was shared on   Make Your Own Monday, Slightly Indulgent Tuesday,