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!
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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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When you hit print, it still comes up 15 pages! To get just recipe and instructions is three pages if one deletes the extras. One or two pages at most would be acceptable as most food blogs do it.
Hi! This particular recipe does not have the print option. Newer recipes do! Whenever I have time, I convert the older ones, but it takes time!
Dear Nele ,
i’m so grateful for you replying my question. i indeed follow your suggestion by using groats rather than flour. you know what, it’s my first time successful making such delicious and light weight cake without egg, oil, nut wheat flour!
i’ve been making so many failed desserts though my cooking age is not young, it’s super frustrating. the reason is i usually sub ingredients as those recipe even are found in famous vegan blogger but they still use some ingridents which looks safe but too much oil or fat for me, like they said no oil but they use lots of almond flour, coconut flour, and some said no refined sugar but they use maple syrup. to break down the nutritions, actually those are simply lots of oil and sugar in the recipe. so i always reduce oil or using my limit knowledge to sub their wheat flour to oat or rice flour, so the result is getting very dense or wet or hard texture bread or muffin or cake…..
Until i saw your picture which looks just what i want to make: sponge like, not added oil and only using little bit of butter in the entire recipe. and no need lots of sugar, and the most important without wheat but still can male gluten like structure. Thank you so much!
p.s the second time it’s failed, as it’s really really dense, i wonder whether it’s because i blended the baking powder together with all other ingredients? or i blended it a little bit too long? would you give me a guide?
Hi Hazel! I’m so happy to hear that! Thank you!
Yes, I think it must have been too much blending — the longer you process the finer the grains, hence absorbing more liquid. Should you indeed want it to be finer, try adding a bit more liquid or applesauce to compensate.
Let me know how it goes!
Happy baking!
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