Vegan Blueberry Muffins, Grain-free


Lately it seems like more and more people are needing egg-free recipes, either for themselves or their children. My kids don’t have a problem with eggs, but I notice that eggs tend to make me feel bloated and very tired. But whether you eat eggs or not, these blueberry muffins are a Guiltless Pleasure—the theme the fabulous Amy created for this month’s “Go Ahead Honey, It’s Gluten-free”. Why are they guiltless, you may ask? Not only are these vegan blueberry muffins gluten-free, they’re also grain-free and sugar-free. That means low-carb, baby, oh yeah 😉 Not to mention—these ingredients are very nutritious.

Vegan Blueberry Muffins

Add to bowl:
3/4 cup unsweetened applesauce
1/2 tsp guar gum
1 tbsp Chia Seed meal (I grind it in my coffee grinder—1/2 tbsp seeds = 1 tbsp meal)
2 tsp apple cider vinegar

1/4 cup cashew milk (or other dairy-free milk) (How to Make Cashew Milk Video)
1/2 tsp vanilla liquid stevia
1/4 cup honey or coconut sugar for vegan
1/4 cup coconut oil, liquified
1 & 1/2 tsp baking soda
1 & 1/2 tsp baking powder (Grain-free Baking Powder Recipe)
1 cup almond meal flour
1/2 cup tapioca flour
1/2 cup coconut flour
1/2 cup dried blueberries

Bake at 350 degrees for about 22 minutes.

My 7 year old, Zoe, insists on calling them “marshmallow cupcakes,” so you know she’s a fan 😉

♥, Kelly


  1. Anonymous says

    Kelly, I have now tried several of your recipes–all of which my family has enjoyed, but these blueberry muffins were an absolute delight. I used fresh blueberries instead of dried, and they were YUMMY! Thanks for all of your recipes you share.

  2. says

    I was craving muffins and had some old bananas that needed to be used. I hadn’t been to the grocery store in awhile and was out of eggs (I really shouldn’t eat them anyway I tend to be sensitive) so I decided to use this recipe and wing it. I was nervous I’d screw it up but they turned out great! I replaced the applesauce with mashed banana, I didn’t have guar gum so I used xanthan gum, I used vanilla hempmilk in place of the cashew milk and vanilla stevia, and added chopped walnuts. They turned out amazing! Your recipes are just great! Even when you mess with them!

  3. says

    I made these muffins yesterday. I reduced the sugar a bit,added a pinch of salt, and used frozen wild blueberries. I was a little concerned at first because my batter was very thick, but they were AMAZING!!! They tasted buttery and I just couldn’t believe they were vegan. I have been on a super restrictive diet for 2 months now and your blog has provided me with ongoing ideas and inspiration to make it all possible. Thank you Kelly!

  4. says

    thank you so much for also posting egg-free recipes. i just found your blog and am so excited to try some of your recipes. are you still living in colorado (i saw florida pictures)? I live just down the road in fort collins!

  5. says

    Just made them. Very yummy and unique with an almond flavor, perhaps? Mine don’t look like yours though. Mine look and feel more moist. I even cooked them an extra 10 minutes but that didn’t change the consistency. I hope it’s still okay to eat this way. Your comment about your daughter describing them as marshmallows makes me think this should be okay.

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