2 Cute Gluten-Free Vegan Blueberry Chocolate Muffins
Prep time
Cook time
Total time
Serves: 1
  • 2 tbs oat flour
  • 2 tbs rolled oats
  • ½ tbs corn starch / arrowroot starch
  • 2 tbs unsweetened almond milk
  • ½ small banana
  • handful of frozen/fresh blueberries (I used wild blueberries - they are so small and cute!)
  • 2 tsp xylitol / stevia / truvia (you can omit this since the banana will sweeten up the muffins)
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • pinch of sea salt
  • ½ tsp almond extract (or vanilla extract)
  • 1 square vegan dark chocolate or ½ tbs vegan chocolate chips, optional
  1. Preheat oven to 350F.
  2. In a small bowl, add in the oat flour, rolled oats, corn starch, baking powder, cinnamon, xylitol and sea salt and mix. Next, add in the almond milk, almond/vanilla extract and banana and mash until creamy. Mix everything together and stir in the blueberries (and chocolate if you are adding that in). Get out two small silicone cup cake/muffin cups or whatever you have available and evenly distribute the batter. You could also make one larger muffin, but the cooking time would differ.
  3. Bake for around 23-25 minutes. Remove from oven and leave to cool for a few minutes. The muffins will firm up slightly as they cool, but they are still soft and fluffy after they firm up. If they don't get firm enough / are too squishy, bake for 2-3 more minutes.
Recipe by Calm Mind Busy Body at http://calmmindbusybody.com/mini-vegan-blueberry-muffins-gluten-free-sugar-free/