Blueberry Chia Muffins (gluten free and vegan!)

These vegan blueberry chia muffins use oat flour in place of wheat and are dairy free, too!

I’ve been super into feeding my son Darrol Henry muffins in the mornings, but I wanted to sneak a little bit more nutrition into his breakfasts. These blueberry chia muffins were perfect. He loves them, and my husband can’t stop eating them, either!

More vegan muffin recipes: Savory Curried Eggplant Muffins, Mulberry Muffins, Vegan Oatmeal Muffins

This recipe is adapted from my vegan oatmeal muffin recipe, and it only took a couple of small alterations to make the blueberry muffins of my dreams! These are accidentally gluten free, too. I developed this recipe for my son before he had eaten wheat, so I replaced the wheat flour with oat flour. It worked perfectly with no special gums or flour mixes.

I used frozen wild blueberries to make this recipe, but you can use regular fresh or frozen blueberries, too. Costco had huge bags of organic wild blueberries in the freezer section on our last trip there, so I can make these muffins approximately 800 more times before we run out.

Related Reading: 10 Delicious Chia Recipes, Blueberry Superfood & Health Benefits

These chia muffins came out of the oven on a Sunday morning, and by Tuesday I already had to bake another batch, because they disappeared. Yay!

Blueberry Chia Muffins

Ingredients

  • 2 cups rolled oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • dash of nutmeg
  • 1/4 cup whole chia seeds
  • 1/4 cup maple syrup
  • 2 ripe bananas
  • 1 teaspoon vanilla extract
  • 1 cup soy or almond milk
  • 3/4 cups frozen blueberries, thawed

Method

  1. Preheat your oven to 375F.
  2. In your blender, puree your oats to turn them into oat flour. You’re going for a white flour-like consistency, and it’s best if you don’t have any whole oats left when you’re done.
  3. Sift together the oat flour, baking powder, cinnamon, ginger, and nutmeg. Stir in your chia seeds and set aside.
  4. Put the maple syrup, bananas, vanilla extract, and vegan milk in the blender and puree until smooth.
  5. Mix the wet and dry ingredients together, then fold in your thawed blueberries.
  6. Bake for 14 minutes, and let them cool before serving. Store any leftover vegan blueberry muffins in the refrigerator. They’ll keep for about a week.

68 comments

Shennae Davies
Shennae Davies8 months ago

would I need to adjust the amount of oat flour if I am using packaged oat flour? I can't afford a food processor to make my own so I bought some by Bob's Red Mill

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Melissa DogLover
Melissa DogLover3 years ago

these look delicious!! Thank you!!!! :)

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Jonathan Harper
Jonathan Harper3 years ago

ty

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Lucas Kolasa
Lucas Kolasa3 years ago

thanks

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MARILYN THIEBAUT

I thought chia didn't have to be heated !!!

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iveta cer

YUM , Thanks

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Elena T.
Elena Poensgen3 years ago

Thank you :)

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Kristina May
Kristina May3 years ago

These sound delicious! I think I may switch the oat flour for almond flour and the milk for pineapple juice and the maple syrup for pineapple purée. I love altering recipes for my families specific needs.

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Nils Anders Lunde
PlsNoMessage se3 years ago

ty

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Roxana Saez
Roxana Saez3 years ago

TYFS

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