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Vegan Gluten-Free Blueberry Muffins, Oil-Free & Sugar-Free

Vegan Gluten-Free Blueberry Muffins Recipe


  • Author: Nele Liivlaid
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • 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

Scale

Instructions

  1. Soak millet and buckwheat overnight (or all day) in separate bowls. Wash and drain (you can use one sieve).
  2. Heat oven to 175°C (350°F).
  3. 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.
  4. Now, blend in baking powder. Finally mix in (DON’T BLEND) the blueberries.
  5. 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.

  • 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

Keywords: vegan blueberry muffins

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