These muffins are great for a quick breakfast, afternoon snack or healthy dessert. They are made with wholesome ingredients, and do not contain any added sugar.
They are gluten-free and dairy free, and I provide instructions below to make them vegan and elimination diet friendly.
Recipe ingredient substitutions
Oat flour substitutions
Instead of using store-bought oat flour, make your own homemade oat flour (which is a lot cheaper!). Simply put rolled oats into your food processor and blend them until they make a fine powder.
You could also use a combination of half oat flour and half gluten-free flour blend. Or a combination of rolled oats and oat flour to add some additional texture.
Baking soda substitutions
Instead of using 1 teaspoon of baking soda, you can use 2 teaspoons of baking powder.
Egg substitutions
Instead of regular eggs, swap them out for chia, gelatin or flax eggs. There are also many egg replacer alternatives in the refrigerated section of your local grocery store, or down the natural foods aisle.
Coconut oil substitutions
Instead of using melted coconut oil, you can use light tasting olive oil, avocado oil, vegetable oil, vegan butter or regular butter.
Dairy free milk substitutions
You can use any type of dairy free milk for this recipe including oat milk, almond milk, cashew milk, soy milk, or even dairy milk if you tolerate it. If you want to keep these muffins sugar-free, make sure to choose unsweetened.
Recipe variations
Make your muffins sweeter
These muffins have no added sugar, but if you want to make them sweeter, consider adding a small amount of coconut sugar, brown sugar, white sugar, pure maple syrup, honey or even unsweetened applesauce.
Make lemon blueberry muffins
Add 1 – 2 tablespoons of freshly squeezed lemon juice. You could also consider adding some lemon zest or lemon oil/extract to make it extra lemony!
Make chocolate chip muffins
Instead of blueberries, you can easily make these into chocolate chip muffins. Simply swap out the 1 1/2 cups of blueberries for 1 cup of dark chocolate chips.
Dietary modifications
Make this recipe elimination diet friendly
Swap out the regular eggs for egg substitutes such as gelatin, chia or flax.
Make this recipe vegan
Swap out the eggs for a vegan egg replacer such as chia or flax. There are also many egg replacement products that you can find in the refrigerated section of your grocery store, or down the natural foods aisle.
Recipe pairings
These muffins taste great with:
- Butter, vegan or otherwise
- Coconut butter
- Nut butters such as peanut butter, almond butter, cashew butter etc.
- Your morning cup of coffee!
Storage tips
After your muffins have come down to room temperature, store them in an airtight container in the fridge for up to 1 week. You can also freeze them in a sealed container for much longer.
Once you are ready to eat them again, take them out of the freezer and put them in the fridge the night before you want to eat them. Reheat them in the microwave for 30 seconds.
Alternatively, if you want to eat them right from frozen, defrost them in the microwave for about 3 – 4 minutes.
Tried my healthy blueberry muffins recipe?
Please leave me a rating and review below, and post a picture of the dish to Instagram and tag me at @foodsnfeels 🙌
You might also like
If you liked this recipe, check out my other oat flour recipes:
- Maple Oat Flour Chocolate Chip Cookies
- Oat Flour Biscuits
- Oat Flour Bread
- Banana Oat Flour Brownies
- Oat Flour Banana Bread
- Oat Flour Banana Muffins
- Fluffy Oat Flour Pancakes
Or my other healthy muffin recipes:
If you are looking for more, download my free 7 day gluten & dairy free meal plan!
Oat Flour Blueberry Muffins Recipe
Equipment
- Measuring cups and spoons
- muffin pan
- Parchment muffin cups
- Spatula
- Wire cooling rack
Ingredients
- 3 cups oat flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups dairy free milk
- 4 eggs
- 1/2 cup melted coconut oil
- 1 tbsp vanilla extract
- 1 1/2 cups frozen or fresh blueberries
Instructions
- Preheat your oven to 350°F.
- In your stand mixer or large mixing bowl, mix together all of your dry ingredients including oat flour, baking soda and salt.
- Then add all of your wet ingredients including the dairy free milk, eggs, melted coconut oil and vanilla extract. Pro tip: let your eggs come to room temperature beforehand so that they don't harden up your melted coconut oil because they are cold.
- Mix everything together thoroughly until no lumps remain.
- Add your fresh or frozen blueberries and gently incorporate them into the muffin batter. If you mix these in too aggressively, your batter will turn blue/purple. If that's not a problem, give er!
- Line your muffin tin with 12 parchment muffin liners and using a spatula, evenly distribute the batter amongst them. If you don't have muffin tin liners, spray your muffin pan with nonstick spray before adding your batter.
- Bake your muffins for roughly 30 minutes or until a toothpick comes out clean.
Nutrition
Disclaimer: This recipe post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission (at no extra cost to you). This helps support me so that I can continue to put out high quality, free recipes for you guys! Thank you 😁🙌
Welcome to my blog! I share my *healthified* comfort food recipes that work with a variety of different diet approaches. AND all of my recipes are 100% gluten and dairy free.
Recent Comments