Spongy and delicious vegan gluten-free blueberry muffins that are also oil-free and sugar-free. Only subtly sweet great go-to snack.
I started my soak-and-blend method for healthy muffins, nutritious and balanced porridges and guilt-free pancakes with this vegan gluten-free blueberry muffins recipe. Before that I had used the same method for fermented buckwheat bread. I love it because it allows me to get a cleaner and more digestible outcome. Remember that flours are ground up from dusty and not soaked grains. Thus, it means you’re getting a lot of phytates that inhibit mineral absorption and cause digestive ailments.
Don’t forget to watch the tutorial video further down!
It was initially my aim to create muffins that didn’t use flour. However, I also wanted them to differ from my Quick Barley Bread (Karask). Unexpectedly they turned out delightfully soft and springy like a sponge cake! And that with the first try! I just love the texture of these muffin breads so much that I even developed a proper vegan sponge cake using this recipe as a base.
However, be aware as they are not very sugary, but only sweetish enabling you to taste all the ingredients – the divine flavour of blueberries and subtle sweetness of peanut butter combined with the taste of banana. Furthermore, I especially like that in a small extent millet maintains its crunchiness
I find the problem with conventional bakes being the overly sweet taste. It only lets you distinguish the texture and not the flavours. The more you chew on my blueberry muffins the sweeter they get.
My vegan gluten-free blueberry muffins are also sugar-free and oil-free. So, totally everything-free, but so delicious and spongy!
Please tag me in social media whenever you try one of my recipes and leave me a questions if you have any questions! I’d love to see your creations! Instagram @thenutriplanet and Facebook @nutriplanet.health.hub
Vegan Gluten-Free Blueberry Muffins Recipe
- 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
- 80g (2.8oz) millet, soak
- 80g (2.8oz) not roasted buckwheat groats, soak
- ⅓ cup (80ml, 2.8oz) unsweetened oat or rice milk
- 2 tbsps. (30g, 1.06oz) unsweetened applesauce
- 2 tbsps. (32g, 1.13oz) additive-free peanut butter
- 155g (5.5oz) ripe banana
- ⅛ tsp. of Himalayan salt
- 2 tsps. low-sodium baking powder
- ¾ cups (100g, 3.5oz) wild blueberries, fresh or frozen
Instructions
- Soak millet and buckwheat overnight (or all day) in separate bowls. Wash and drain (you can use one sieve).
- Heat oven to 175°C (350°F).
- 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.
- Now, blend in baking powder. Finally mix in (DON’T BLEND) the blueberries.
- 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.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- 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
Tips on my vegan gluten-free blueberry muffins:
- These muffins make a delightful breakfast or mid-morning/afternoon snack with tea or coffee.
- As I’m not on Candida cleanse any more, I can have one of those muffins without any adverse consequences. Should you still not be OK with even a small quantity of bananas, add a bit more applesauce and some xylitol or stevia for sweetness.
- Store in freezer and, for a soft result, heat up in microwave oven.
- Don’t leave the muffins on kitchen counter as they’d be too dry. If you don’t want to freeze them, store in a sealed container in fridge for up to 3 days.
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How can we print recipe only without the zillion other pages. Most websites have a print version with recipe only.
Hi! Yes, I know! We’re looking for a new recipe plug-in that would have print option as well. Sorry about that! What I do is open the recipe in my phone or tablet and place it onto kitchen counter.
Sorry Nele to tell you but the texture of these muffins is nothing like a muffin. The bottom came out crispy and they were kind of glued together and dense, so nothing fluffy .They were hard to break apart. I followed the directions exactly. I have a high speed blender so maybe they can’t be made in that kind of a blender? I blender on high speed. The taste was fine on a good note.
Hi Jen!
Your experience intrigued me enough to run to the shop this morning and get the ingredients I missed and test this recipe once more 🙂 I weighed everything as per recipe and they turned out great — I’ll post an Instagram story in a few minutes, so please go and check it out!
Well, it MAY be that your blender did too good job in breaking the grains so that they swelled more in the oven. Did you weigh your banana? I used 116g (without peel). Now, if it IS your blender you might try adding more applesauce and/or oat milk. You might also try baking them for 30-33 min instead of 35.
Also, cover the muffins with kitchen towel while they cool and store in a covered container once cooled not the let too much of the moisture disappear.
I hope we can tackle this!
If you compare the consistency of your batter to the one in the tutorial video, is it the same or different?
Hi again!
The muffins were it bit too dry on the next day. However, the ones I freezed turned super soft when heated up in microwave oven. Today I made another batch with adjusted ingredients and they are softer. I used:
— 80g of millet (instead of 90g)
— 156g banana
— 2 tbsps (30g) of applesauce (instead of 1 tbsp)
I’ll also adjust the recipe!
Nele, I could send you a picture so you can see how they look if you want and maybe figure out what happened.
These came out great. Spongy and airy. Thank you. Where does the crunch come from?
I haven’t had baking powder for a while and have heard mixed views of it. Curious as to your take on it.
Do you have any other millet recipes? Thank you very much.
Hi Gila! I’m so glad to hear that! The crunch may come from millet. I’m using organic aluminium free tartrate baking powder. I guess if it’s an occasional thing in your diet, it should be ok unless one is intolerant to the ingredients.
Other recipes that use millet:
https://www.nutriplanet.org/2017/04/chocolaty-millet-amaranth-porridge/
https://www.nutriplanet.org/2016/04/millet-buckwheat-oven-waffles/
https://www.nutriplanet.org/2015/10/chocolaty-quinoa-millet-muffins/
https://www.nutriplanet.org/2014/02/vegan-millet-beluga-lentil-stew/
All the best!
Hi, thank you for sharing! i can’t wait to try this recipe, however, i only have flour on hand. is it the same to use millet and buckwheat flour? Thank you so much!
Hi Hazel! I’m afraid not as flours act totally differently (they soak in more liquid). I wouldn’t be able to tell you what the right flour/liquid ratio would be. My older muffin recipes use flours, for example:
https://www.nutriplanet.org/2015/07/spicy-cherry-poppy-seed-muffins/
https://www.nutriplanet.org/2015/03/banana-mango-chocolate-chunk-spelt-muffins-oil-free/
https://www.nutriplanet.org/2014/10/autumn-flavoured-plum-cardamom-muffins/
I’d really recommend getting the groats though as the muffins would be much healthier and easier to digest! 🙂
Happy baking!