Oil-free Blueberry Muffins {vg, gf}

Oil-free Blueberry Muffins (vg, gf)

Back in the days when I ate wheat and dairy and generally all things processed and sugary I had a staple recipe for blueberry muffins, which – on the rare occasions that I baked – I always fell back to. I loved it as it was lower in fat than other muffin recipes, replacing most of the fat with buttermilk. It was also dirt-easy to make, requiring just one bowl – perfect for a fast food-addicted 20-something university student without a dishwasher! The muffins were always a success and the recipe was customisable meaning you could use any fruit you wanted in place of the blueberries.

A solid muffin recipe is the first and most basic thing in a baker’s repertoire so once I got into this whole gluten free baking thing, I knew I had to tweak my old go-to. My new gluten-free version of this was just as popular but still relied on refined gluten-free flour and dairy. So after the first step – creating a gluten-free muffin recipe – I needed to come up with a way to make it wholesome and not rely on conventional gluten free flour mixes that with their less than ideal nutritional profile literally make you hungry while you eat! However, not only did I want to create a gluten free and oil free muffin, but also a vegan muffin. Yogurt and buttermilk are great in gluten-free muffins as they really provide that texture that we love and miss about conventional baked goods. The acid in the milk combines with the baking soda to yield moist and tender products. Using yoghurt or buttermilk also means you can nix most of the oil, butter and eggs! So how to replace dairy?

After a bit of research I decided to recreate the sourness from the yogurt/buttermilk with some apple cider vinegar in almond milk. Instead of conventional gluten free flour I used a mix of freshly ground oat flour, almond meal and flax meal (with the flax also replacing the need for eggs). Apple sauce and blueberries keep these muffins nice and moist, so there is no need for eggs or oil. I will probably still tweak the flour part a bit, as the flax gives a somewhat coarse texture but for the time being this is a great recipe if you want a tasty and filling muffin that is gluten free, vegan, refined sugar free, oil free, low in fat and refined grain free and is easy and quick to make with some simple ingredients you likely have in your pantry!

Oil-free Blueberry Muffins {vg, gf}
Oil-free Blueberry Muffins {vg, gf}
Oil-free Blueberry Muffins (vg, gf)

Yields 16 mini muffins

½ cup almond milk
1 tb apple cider vinegar
2 cups oat flour

1/3 cup almond meal
1/3 cup flax meal
½ cup coconut sugar
½ cup apple sauce
Pinch of salt

pinch of cinnamon
2 tsp of baking powder
dash of vanilla
1 cup of fresh or frozen blueberries

Preheat oven to 180 °C and lightly grease a muffin pan or use paper muffin cups. Mix the almond milk with the apple cider vinegar in a medium bowl and set aside for the two ingredients to react. Then add oat flour, almond meal, flax meal, coconut sugar, apple sauce, salt, cinnamon, vanilla and baking powder and whisk just until combined. Fold in the blueberries and pour the batter into the prepared muffin tray. Bake for 15-20 minutes until a toothpick comes out clean.


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