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HEALTHY VEGAN BLUEBERRY PECAN MUFFINS

Looking for a super healthy, vegan, gluten-free, oil-free and refined-sugar-free muffin recipe? Look no further than these Healthy Blueberry Pecan Muffins. They’re perfect for quick grab-and-go breakfasts or midday pick-me-ups!
Prep Time15 mins
Active Time20 mins
Total Time35 mins
Author: Rosslyn Maria

Ingredients

Wet

  • 2/3 cup non-dairy milk
  • 1/3 cup almond butter
  • 1/3 cup maple syrup
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract

Dry

  • 1 cup oat flour
  • 1/2 cup rice flour
  • 1/4 cup arrowroot starch
  • 1 tsp baking soda
  • pinch of salt

Add-Ins

  • 1/3 cup chopped pecans
  • 1 cup blueberries*

Instructions

  • Preheat the oven to 425ºF and line a muffin tin. 
  • In a medium-sized bowl,  add the wet ingredients and stir to combine. 
  • In a separate bowl, whisk together the dry ingredients then add them to the wet and fully combine.
  • Stir in the chopped pecans and blueberries.
  • Fill the muffin liners 3/4 of the way then bake for 15-25 mins or until a toothpick comes out clean. 
  • Allow the muffins to cool in the muffin tin. 

Notes

*If you're using frozen blueberries, coat them in 1-2 tbsp of rice flour before adding them to the batter in order to prevent the color of the blueberries from transferring into the batter.