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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.