Learn how to make vegan blueberry beet muffins that are oil-free, low fat, gluten-free, and refined sugar free.
What I love about this recipe:
- Easy blender recipe.
- So healthy and tasty!
- Perfect for batch cooking.
My vegan blueberry beet muffins are gluten-free, oil-free, low fat, flourless, low glycemic, and suitable on vegan Candida diet.
How to Make Gluten-Free Vegan Blueberry Beet Muffins
The Ingredients
Let’s start with the grains that I use to make those vegan blueberry beet muffins. I opted for raw buckwheat groats, rolled oats, and oat bran.
Next, instead of oil, I added unsweetened applesauce. It’s an excellent item when baking oil-free.
The gorgeous colour of those muffins comes from raw beetroot and wild blueberries.
As a sweetener, I went for xylitol. However, you may also choose erythritol, stevia, date sugar, raw can sugar, or coconut sugar.
And finally, this recipe includes baking powder and Himalayan salt.
The Process
We start with soaking raw buckwheat groats overnight or at least for 2 hours. Then, rinse and drain.
Next, add all the ingredients, except one part of wild blueberries and cherries, into a blender and process until you have a homogenous batter. You may use either regular or an immersion blender.
Now, gently mix in the other part of wild blueberries and divide the batter between 6 muffin forms. Before we bake the muffins, press one sour cherry in the middle of each muffin.
Finally, bake at 175°C (350°F) in the middle rack for 33-34 minutes. Remove from oven and let cool.
How to Store
You may store those vegan blueberry beet muffins in a paper bag or in a loosely covered container on your kitchen counter for a day, or in the fridge for up to 7 days.
For longer keeping, keep the muffins in the freezer and heat them up in the microwave oven (for a sofr result) or in the regular over (for crispy muffins).
Those vegan blueberry beet muffins are a lighter version of my Candida diet friendly and gluten-free Chocolaty Beet Carrot Muffins. Try those out as well! I offered them to my 5-Day Whole Food Plant-Based Meal Delivery group and everyone loved them!
Should you still be on Candida cleanse, enjoy my Vegan Zucchini Muffins, which was my first vegan Candida diet friendly muffin recipe.
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Vegan Blueberry Beet Muffins Recipe
- Total Time: 43 minutes
- Yield: 6 muffins 1x
- Diet: Low Fat
Description
Learn how to make vegan blueberry beet muffins that are oil-free, low fat, gluten-free, and refined sugar free.
Soak time: 6-8 hours
Ingredients
- 60g (2.1oz) raw buckwheat, soak
- 35g (1.2oz) gluten-free jumbo oats
- 35g (1.2oz) oat bran
- ⅛ tsp. Himalayan salt
- 110g (3.9oz) plant milk (oat or brown rice)
- 40g (1.4oz) raw beetroot, cut into fine slices or small cubes
- 30g (1oz) wild blueberries (blend in)
- 2 tsps. baking powder (aluminium free)
- 1 tbsp. + 1 tsp. xylitol
- 2 tbsps. unsweetened apple sauce
Add later:
- 40g (1.4oz) wild blueberries
- 6 sour cherries
Instructions
- Start by soaking buckwheat groats overnight or at least for 2 hours. Then rinse and drain.
- Now, preheat the oven to 175°C (350°F).
- Next, put all ingredients, except the 40g of blueberries and cherries, into blender and process until you have a homogeneous batter. You may also use an immersion blender.
- Now, mix in the 40g of blueberries.
- Then, divide the batter between 6 muffin forms and press one cherry in the middle of each muffin.
- Finally, bake in the middle rack for 33-34 minutes. Remove from oven and let cool.
- Prep Time: 10 minutes
- Cook Time: 33 minutes
- Method: Baking
Nutrition
- Serving Size: 1 muffin
- Calories: 101.6 kcal
- Sodium: 63mg
- Fat: 1.7g
- Saturated Fat: 0.3g
- Carbohydrates: 16.8g
- Fiber: 3.3g
- Protein: 4g
Tips on my vegan blueberry beet muffins:
- Should you NOT be on Candida diet, feel free to use any sweetener you like – raw cane sugar, date sugar, agave syrup, maple syrup, coconut nectar or coconut sugar.
- If you feel that the muffins need more sweetness, add more sweetener of choice.
- Make a double or a triple batch and freeze the leftover muffins. Heat them up in the oven whenever needed. My vegan blueberry beet muffins make a great go-to snack.
Disclosure: this post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. For every purchase made from the links in this post, you’ll be able to support my work. So you can look after your health, and contribute to my mission at the same time. Thank you!
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Is it possible to substitute the oat bran for rolled oats?
Yes, of course! 🙂
Hi Nele. I don’t think you can buy jumbo oats here or not easily. Can I use regular old fashioned rolled oats? The only other thing I have seen is an oat called extra thick old fashioned rolled oats. And if regular old fashioned rolled oats is ok, would I still use 35g?
Hi Pam!
Yes, regular rolled oats are just fine! Take the same weight!
Happy baking! 🙂
Btw Nele, are jumbo oats just a whole oat that is bigger and thicker than regular smaller rolled oats? It isn’t something they sell here so I was curious.
Hi Pam!
Jumbo oats are just bigger than the smaller rolled oats — that’s the only difference really 🙂 They are not thicker. Both, jumbo oats and rolled oats are softened with steam and then flattened between rollers to make flakes. They start with whole oats in case of jumbos and with steel cut oats in case of rolled oats.
Can I also use buckwheat flower ?
Hi! Nope, it wouldn’t be the same with flour. In case you’re interested in muffins that use flour, check out:
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/2015/01/poppy-seed-muffins-with-chocolate-buttons/
https://www.nutriplanet.org/2014/10/autumn-flavoured-plum-cardamom-muffins/
https://www.nutriplanet.org/2014/05/cinnamon-rhubarb-muffins-vegan/
Happy baking!
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