Spongy and delicious vegan gluten-free blueberry muffins that are also oil-free and sugar-free. Only subtly sweet great go-to snack.
I started my soak-and-blend method for healthy muffins, nutritious and balanced porridges and guilt-free pancakes with this vegan gluten-free blueberry muffins recipe. Before that I had used the same method for fermented buckwheat bread. I love it because it allows me to get a cleaner and more digestible outcome. Remember that flours are ground up from dusty and not soaked grains. Thus, it means you’re getting a lot of phytates that inhibit mineral absorption and cause digestive ailments.
Don’t forget to watch the tutorial video further down!
It was initially my aim to create muffins that didn’t use flour. However, I also wanted them to differ from my Quick Barley Bread (Karask). Unexpectedly they turned out delightfully soft and springy like a sponge cake! And that with the first try! I just love the texture of these muffin breads so much that I even developed a proper vegan sponge cake using this recipe as a base.
However, be aware as they are not very sugary, but only sweetish enabling you to taste all the ingredients – the divine flavour of blueberries and subtle sweetness of peanut butter combined with the taste of banana. Furthermore, I especially like that in a small extent millet maintains its crunchiness
I find the problem with conventional bakes being the overly sweet taste. It only lets you distinguish the texture and not the flavours. The more you chew on my blueberry muffins the sweeter they get.
My vegan gluten-free blueberry muffins are also sugar-free and oil-free. So, totally everything-free, but so delicious and spongy!
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Vegan Gluten-Free Blueberry Muffins Recipe
- Total Time: 45 minutes
- Yield: 6–8 muffins 1x
- Diet: Vegan
Description
Great go-to spongy and delicious only subtly sweet vegan gluten-free blueberry muffins that are also oil-free and sugar-free.
Ingredients
- 80g (2.8oz) millet, soak
- 80g (2.8oz) not roasted buckwheat groats, soak
- ⅓ cup (80ml, 2.8oz) unsweetened oat or rice milk
- 2 tbsps. (30g, 1.06oz) unsweetened applesauce
- 2 tbsps. (32g, 1.13oz) additive-free peanut butter
- 155g (5.5oz) ripe banana
- ⅛ tsp. of Himalayan salt
- 2 tsps. low-sodium baking powder
- ¾ cups (100g, 3.5oz) wild blueberries, fresh or frozen
Instructions
- Soak millet and buckwheat overnight (or all day) in separate bowls. Wash and drain (you can use one sieve).
- Heat oven to 175°C (350°F).
- Put all ingredients except baking powder and blueberries in blender and blend until smooth batter is formed. Don’t worry, it’s supposed to be fairly liquid as millet swells quite significantly.
- Now, blend in baking powder. Finally mix in (DON’T BLEND) the blueberries.
- Divide the batter between 6-8 muffin forms and bake for 33-35 minutes until the muffins are golden. Let cool covered with clean kitchen towel.
Notes
One muffin has 15 GL points.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Method: Baking
Nutrition
- Serving Size: ⅙ of recipe
- Calories: 171 kcal
- Sodium: 57.1mg
- Fat: 4.3g
- Saturated Fat: 0.8g
- Carbohydrates: 26.6g
- Fiber: 4.2g
- Protein: 5.1g
Tips on my vegan gluten-free blueberry muffins:
- These muffins make a delightful breakfast or mid-morning/afternoon snack with tea or coffee.
- As I’m not on Candida cleanse any more, I can have one of those muffins without any adverse consequences. Should you still not be OK with even a small quantity of bananas, add a bit more applesauce and some xylitol or stevia for sweetness.
- Store in freezer and, for a soft result, heat up in microwave oven.
- Don’t leave the muffins on kitchen counter as they’d be too dry. If you don’t want to freeze them, store in a sealed container in fridge for up to 3 days.
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I can’t wait to try this I’m sure delicious recipe Nele! They’re so easy to make and they look so moist and spongy a real treat yet still healthy! Thank you for the recipe – I’ll be sure to update you on how my muffins turn out!
Thank you Tania! I would be thrilled to hear how you liked them!
These looks fantastic. I love the high protein amount from Millett. My kids love muffins and this will be a good breakfast addition to their bowl of fruit.
Thank you! I love millet as well — especially its crunch 🙂
These look so delicious I can;t wait to make them!!! I have a question about the amount of peanut butter though. 1 Heaped TBSP for me would be about 20g, but you list it as being 40g or 4oz.? None of the numbers seem to correlate with one another since 40 g would be about 3 TBSP and 4 oz. would be 112.g. From the video it looks like you are only adding about 1 TBSP but I just wanted to check to be sure.
Hi there!
Firstly, I’m so glad you like them! 🙂
1 level tablespoon of peanut butter is about 16 grams, so a good heaping one is about 2 level tbsps. actually, i.e. about 40 grams 🙂 And thank you for noticing, there was a mistake, which I now corrected — it should say 1.4oz.
However, it’s not a rocket science — you can add more or less or even ditch the peanut butter altogether, which I have done the last couple of times and they turn out equally delicious!
Don’t hesitate to ask if you have any further questions! 🙂
Thanks os much for the clarification. I at least like to know what the recipe intended before I start tinkering. I find baking IS rocket science since every time I have such a hard time making things turn out right – especially when I make adjustments to the recipes. That being said I kind of made these this morning and had a lot of success!!!! I didn’t have any buckwheat and was too anxious to give them a try that I made them will all millet. I also substituted pureed cauliflower for the banana (since me and bananas are not friends) and used cashew butter instead of peanut. I also added 2 tsp of coconut sugar to make up for some of the missed sweetness of the banana. Despite all my changes they still turned out amazing!!!! I just had one warm and topped with peanut butter. Yum!!!! You are an absolute genius!!!! I can’t wait to make more of your recipes. Everything on your site looks so amazing and geared perfectly to my tastebuds. Thanks so much for sharing your gifts in the kitchen with the world. You have made my kitchen a much happier place 🙂
You know I almost had tears in my eyes when I read this 🙂 It was just so heartwarming and made me so happy! Thank you!
I’m also super glad that the recipe turned out well — what a clever idea to sub banana with pureed cauliflower! Should try that sometimes!
Don’t you just love the crunch and substance of millet in muffins?!
They didn’t come out fluffy? Could it be oversoaking? Too strong a blend? I loved your buckwheat bread and would so much like these to work
Hi Gila!
I copy my answer here as well (already answered you on FB) 🙂
I’m so glad to have you here! 🙂 About the muffins — did you rinse the groats well? If you rinsed them well and stuck to the liquid quantity in recipe, then I really can’t think of anything! Too much blueberries can make them very moist. How did they turn out exactly? I hope we can figure this out!