Vegan Blueberry Muffins

Vegan Blueberry Muffins

Hi Friends! Here’s a delicious blueberry muffin recipe that my kids and I came up with on Sunday. There’s something about quiet Sunday mornings with a warm muffin, a little tea and my kids snuggled up on the couch that has me feeling all the feels. I hope that you enjoy these as much as we do.  🙂

P.S. I used Monkfruit Sweetener for the first time and LOVED it. It’s a great sugar substitute, since it doesn’t raise your blood sugar levels, has zero calories and has a great sweet, fruity type flavor. I purchased the Lakanto “golden” monkfruit sweetener from, but you can also get it from Amazon.

Vegan Blueberry Muffins

yields 16 muffins


1 cup hemp, almond or coconut milk

1 tsp apple cider vinegar

1 cup gluten free oat flour

1 cup coconut flour

2 tsps baking powder

1/2 unsweetened apple sauce

1/2 tsp salt

1/2 cup monkfruit sweetener

1/4 cup coconut oil

1 tsp vanilla paste

1/2 tsp cinnamon

3 ripe bananas mashed

2 cups organic blueberries (we used frozen berries that we warmed up with some hot water and then strained)

option 1 tsp lemon zest



Preheat the oven to 375F. Line the muffin tin with baking liners.

Combine the milk and apple cider vinegar. Stir and let it sit for about 5 mins.

In a separate bowl combine flours, baking powder, apple sauce, salt, sugar, oil, vanilla and cinnamon. Stir it all together and then add in the milk and acv mixture. Pour in mashed bananas (I pulsed my bananas in my food processor with a little water to save some time), stir in bananas. Lastly, fold in the blueberries.

Spoon the mix into the muffin tins filling them almost all the way to the top. Bake for 25-30 mins until a tooth pic comes out clean.

Allow muffins to cool and enjoy!