Gluten Free, Vegan and Nut Free Blueberry Muffins
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The inspiration for these muffins was my 13 month old nephew. He was recently diagnosed with a nut allergy, which makes me hyper vigilant when I’m in charge of feeding him! He loves my muffins and so I decided to make a series on my Instagram called “Muffins with Elias”. I record him eating my homemade muffins and it’s the cutest darn thing ever! Baby giggles are just the best, aren’t they?
I count myself lucky, never having to worry about a nut allergy with my own four kids. But I know it’s something a lot of families need to be cognizant of and deal with on a daily basis. My heart goes out to all the mamas who worry every time their child eats when they aren’t around. Or when the food hasn’t been cooked by their very own hands. So whenever my nephew is at my house, I make sure to have lots of options that are safe for him to eat!
Personally, I’m gluten free, dairy free and egg free, so these blueberry muffins were pretty simple to make nut free too. They are fluffy, super moist and naturally sweet! I credit the use of dairy free coconut yogurt for their fluffy and moistness. Honey for their sweetness and a cool trick that gives them an extra rise.
Ok, here’s my trick…Space out your muffins! Yup, to give your muffins more height just fill every other space. This allows air to circulate better, giving a higher rise.
Cool huh? I also started using parchment paper, tulip cup liners. These aren’t only cute but it allows for more batter, therefore more delicious muffin to enjoy!
One more thing about these nut free gems! I used a combination of vanilla extract and lemon extract. It really makes the blueberries pop! Do yourself a favor next time you’re at the grocery store. Pick up some lemon extract, your summer baked goods will thank you!
I’m super excited for you to try these muffins out for yourself. Let me know your thoughts by leaving a comment below! Also, you can always tag me on social media when you make my recipes. Just search Cathleen Crobons, I’d love to see!
Many Hugs,
Cathleen
Gluten Free, Vegan and Nut Free Blueberry Muffins
Ingredients
- 1 cup cassava flour
- 1 cup old fashioned rolled oats (gluten free)
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1 Tablespoons ground flax seed
- 5 oz plain coconut yogurt
- 1/4 cup honey
- 1/2 cup unsweetened coconut milk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 cup blueberries, frozen or fresh
- 2 Tablespoons coconut sugar (for topping, optional)
Instructions
- Preheat the oven to 350 degrees. Line a muffin pan with cupcake liners or spray muffin pan with cooking oil. (Use every other opening, leaving a space between each muffin. This allows a higher rise, since heat will be able to circulate easier.)
- Mix all dry ingredients together (except coconut sugar) in a medium bowl. Set aside.
- Combine all wet ingredients (except blueberries) in a large bowl. Mix with a fork or whisk. Then add your dry mixture 1/4 cup at a time, incorporating well with a silicone spatula after each addition.
- If using frozen berries, sprinkle them with extra cassava flour in a small bowl. Swirl the blueberries around until they are lightly coated. This will absorb any extra liquid from berries since they were frozen.
- Gently fold your blueberries into the muffin batter. Double scoop batter into muffin pan, remembering to leave a space between each muffin.
- Sprinkle the coconut sugar on top of each muffin before baking. (This step is optional but highly recommended)
- Bake for 30-35 minutes or until a toothpick is inserted and comes out clean. Cool for at least 5 minutes before serving.
Nutrition Facts
Calories
313.5Fat
8.45Sat. Fat
5.89Carbs
56.9Fiber
3.88Net carbs
53.01Sugar
23.37Protein
4.88Sodium
383.01Cholesterol
3.69Nutritional Info is generated automatically and may not be 100% accurate.