#FitnessFriday – Vegan Gluten-Free Blueberry Muffins Recipe

Fitness Friday - 3 December 2020

Looking for something that will settle your cake cravings? Try out this easy and healthy alternative to blueberry muffins. It’s gluten-free, vegan and guilt-free!

With Christmas nearing, the temptation to indulge becomes increasingly stronger. Those of you who are trying to avoid all the sugary treats may be biting your nails as the mince pies are passed around. Fret no more, we have a brilliant recipe that you can enjoy, safe in the knowledge that your festive treat is a healthier alternative. 

This simple muffin recipe is a tasty low-fat delight, which can be enjoyed as breakfast on the go, elevenses or with a well-deserved cup of tea.


•    2 cups oat flour – if you don’t have oat flour, use 2 cups of rolled oats processed in a food processor or blender, until a fine powder forms

•    1/4 cup ground flax – you can use chia seeds as a substitute

•    2 tsp baking powder

•    1 tsp cinnamon (optional)

•    1/4 tsp salt

•    1 tsp vanilla extract (optional)

•    4 tbsp coconut oil, melted – if you don’t have coconut oil, you can use rapeseed oil as an alternative

•    1 cup almond or soy milk with 1 tsp vinegar, leave to sit for at least 10 minutes

•    1/2 cup apple sauce or 1/2 mashed banana

•    1/2-1 cup brown sugar (depending on your level of desired sweetness) – alternatively, you can use 1/3-1/2 cup of maple syrup or honey

•    1 1/2 cup fresh or frozen blueberries


Preheat your oven to 190º or 170° for fan.

In a bowl, combine the almond milk and vinegar and allow to curdle for at least 10 minutes.

In a large bowl, mix the flour, ground flaxseed, baking powder, salt, and cinnamon.

Then add the following to the bowl of dry ingredients: apple sauce or mashed banana, melted coconut oil, almond milk, sugar or maple syrup and lastly, the vinegar mixture. 

Mix gently until just combined and fold in the blueberries.

Grease or line a 12-tin muffin tray. Fill each spot about 3/4 of the way full of muffin batter. 

Place into the oven for 25-35 minutes until puffed and golden brown. 

To test if the muffins are baked, insert a toothpick into the centre of each muffin. If it comes out clean upon removal, they’re done!

Allow to cool and enjoy. 

Remember, a treat is for life, not just for Christmas! These muffins can be stored for up to four days or even frozen, meaning you can continue to enjoy them once Christmas is over. 

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