Blissful Blueberry Muffins


The healthiest food to eat is food closest to its natural state - for example; apples, avocados, raw nuts, whole grains, etc.

Since blueberries don't travel that well I thought I would whip up some truly healthy, vegan, gluten free muffins - perfect when you are running late in the morning to take to work or for an afternoon or after school snack.

When you cook food yourself you know exactly what is in it.



makes 12 muffins

  • 1 1/2 cups fresh blueberries
  • 2 cups gluten free oats
  • 1/2 cup unsweetened apple sauce
  • 1/2 cup coconut sugar
  • 1/4 cup Earth Balance (vegan butter)
  • 1/2 cup almond milk
  • 1 Tbsp baking powder
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 2 Tbsp pumpkin seeds

Tips & Nutrition

The blueberries in these muffins are naturally full of fibre and antioxidants, the oats keep your cholesterol in check and the pumpkin seeds sprinkled on top give you the iron and magnesium to keep your blood healthy.

You can keep these in an air tight container for up to 3 days or individaully freeze them to throw in the kid's or your lunch for a healthy snack later in the day.


Preheat the oven to 350 and line a muffin tin with paper muffin cups.

In a high speed blender or food processor pulse the oats until they become a "flour".

In a large mixing bowl cream the Earth Balance and the coconut sugar together with a hand mixer. Mix in the applesauce, vanilla and almond milk. Stir in the "oat flour" you made earlier, the cinnamon and the baking powder until everything is well combined. Add the blueberries to the batter and stir in.

Use a spoon to fill each of the muffin cups about 3/4 full and top each muffin with a sprinkle of pumpkin seeds.

Bake for 35-40 minutes and let cool for 10.


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