Blueberry & Pumpkin Oat Muffins (gluten free & vegan)

I’m coming at you today with delicious vegan blueberry & pumpkin oat muffins! Dairy & gluten free! 

Good Morning, Everyone!

After my morning dog walk, I made a pot of coffee, and now I’m sitting here watching a movie while blogging. I’m usually a morning news person, but today I decided to switch it up. Ater two straight days of nonstop rain, I’m ecstatic to see sunshine beaming through the windows. I don’t think I could have put up with another rainy day. Walking the dogs in the rain is not fun, especially when they have long hair! Our sunny walk this morning was much more enjoyable. I think today is going to be a good day! 
A couple of weekends ago, I made some delicious muffins. I enjoyed them for breakfast and snacks all week long. Whoever said pumpkin is just for fall was clearly wrong. I enjoy pumpkin all year round! Depriving yourself of one of the best flavors is unfair. So today, I’m sharing a recipe for pumpkin & blueberry oat muffins! 🙂 I have a feeling I’ll be playing with pumpkin a lot this summer.

I consider pumpkin a super food because of all its health benefits, and with the addition of blueberries, these muffins will set the tone for a healthy start to your day!
You can make these pumpkins mini or large! I made a mixture of both. And if you don’t like blueberries, just add dark chocolate chips or cranberries. 
And it’s no secret that muffins pair perfectly in the afternoon with a latte ♥

5 from 2 votes
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Blueberry & Pumpkin Oat Muffins (vegan/gluten free)

Course Breakfast, Snack
Author Taralynn McNitt

Ingredients

  • 1 Cup Gluten Free Baking Flour
  • 1 1/2 Cups Rolled Oats
  • 1/4 Cup Ground Flaxseeds or egg substitute /or 1 egg.
  • 1/2 Tbsp Baking Powder
  • 1 Tsp Baking Soda
  • 1/4 Tsp Sea Salt
  • 1 Tsp Ground Cinnamon
  • 1/4 Cup Swerve or your choice of sweetener
  • 1 Cup Unsweetened Cashew Milk or your choice of milk
  • 1 Cup Pumpkin Puree
  • 2 Tsps Vanilla
  • 1 Cup Fresh Blueberries
  • coconut/avocado oil for greasing pan.

Instructions

  1. Heat over to 375 degrees. 

  2. Sift together the gluten-free flour, oats, flax, baking powder, baking soda, swerve, salt, and cinnamon together. (set aside)

  3. In a separate bowl, mix together the cashew milk, pumpkin, and vanilla. 

  4. Add the wet ingredients to the bowl of dry ingredients and combine. 

  5. Fold in the blueberries. 

  6. Grease a muffin pan (mini or medium) and fill the slots about 3/4 full. 

  7. Bake 19-23 minutes (for medium sized muffins) 

    or 15-17 minutes (for mini)

  8. Let the muffins cool and keep refrigerated. 

This recipe makes 36 mini muffins OR 12 standard sized muffins.

Nutrition Per Mini Muffin:

36 Calories, 1g Fat, 6g Carbs, 1g Fiber, 1g Sugar, 1g Protein

Nutrition Per Medium Muffin:

102 Calories, 3g Fat, 19g Carbs, 3g Fiber, 3g Sugar, 3g Protein Questions for you!

  1. Do you do pumpkin all year round?
  2. What do you have planned for this weekend?
  3. Which emoji do you think is missing from the Iphone?

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