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Airy, fluffy, and full of flavor, you won't miss the gluten, eggs, or dairy, I promise! They are refined sugar free as well.
Prep Time 15 mins
Cook Time 18 mins
Course Breakfast, Snack
Cuisine American, gluten-free, vegan
Servings 12 Muffins


  • Mixing bowl
  • Muffin Tin


  • 1 ½ teaspoon Vegan egg substitue powder
  • 2 tablespoon Warm water
  • cup Unsweetened oat milk
  • 1 tablespoon Apple cider vinegar
  • cup Coconut oil melted
  • 1 ½ teaspoon Vanilla extract
  • 2 cups Oat flour
  • ½ cup Coconut sugar
  • 1 tsp Baking powder
  • 1 teaspoon Baking soda
  • ¼ teaspoon Fine sea salt
  • 1 teaspoon Cinnamon
  • 1 cup Blueberries (fresh or frozen)


  • Preheat the oven to 400 degrees F.

Vegan Egg

  • Mix the warm water with egg substitute. Mix well. Let sit and thicken while you prep the rest. About 2 minutes.
  • Combine the oat milk with apple cider vinegar. Let this sit as well. It needs to curdle. About 3 minutes.

Muffin Mixture

  • Combine all the dry ingredients in a large mixing bowl. Whisk together very well so that the baking powder and soda are well dispersed.
  • Add the wet ingredients to this dry mixture. Whisk again until there are no clumps and the batter is thick and well blended.
  • Gently fold in the blueberries into the batter.
  • Line the muffin tin or lightly grease (using coconut oil) the tin. Spread batter evenly into each muffin liner.
  • Bake for 15-20 minutes. The tops should be browned lightly and cooked all the way through.
  • Let cool and serve warm.
Keyword berries, Blueberry, egg-free, gluten-free, Muffins, vegan