Go Back

Blueberry & Pumpkin Oat Muffins (vegan/gluten free)

Taralynn McNitt
5 from 2 votes
Course Breakfast, Snack

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
 

  • Heat over to 375 degrees. 
  • Sift together the gluten-free flour, oats, flax, baking powder, baking soda, swerve, salt, and cinnamon together. (set aside)
  • In a separate bowl, mix together the cashew milk, pumpkin, and vanilla. 
  • Add the wet ingredients to the bowl of dry ingredients and combine. 
  • Fold in the blueberries. 
  • Grease a muffin pan (mini or medium) and fill the slots about 3/4 full. 
  • Bake 19-23 minutes (for medium sized muffins) 
    or 15-17 minutes (for mini)
  • Let the muffins cool and keep refrigerated.