Cinnamon Blueberry Oat Muffins (Vegan, GF)

These Cinnamon Blueberry Oat Muffins make me think of the cinnamon oatmeal muffins my mother would make for her Sunday school class when I was little, I think I was probably six or seven years old. She would let me and each of my brothers have one before she left and would let us divide the leftover ones… when there actually was some.

I’m not sure what recipe she used for them but I remember they had a cinnamon and sugar crumble topping, and these muffins also have a crumble topping, I think that’s why they remind me of the ones she used to make.

Like my Mother’s cinnamon muffins these are moist, slightly but perfectly sweet, loaded with cinnamon and oats. Unlike her cinnamon muffins these are Gluten free, Dairy free, Egg free, and loaded with Blueberries.

Oh, and these muffins are absolutely amazing with oatmeal!

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If you try this recipe, don’t forget to let me know what you think! Leave a comment below,  on Facebook, or snap a pic of your results and tag #healthconsciouskitchen on Instagram.

Ingredients:

1 Cup Gluten-free quick-cooking Oats

1 Cup Non-dairy milk

2 Tsp Apple Cider Vinegar

1/2 Tbsp Vanilla

1 Cup Gluten-free Oat flour

1 Tbsp Baking powder

1/2 Tsp Baking soda

1 Tsp Salt

1 Tsp Cinnamon

1/4 Cup Coconut Butter (or room temperature coconut oil)

3/4 Cup Brown sugar

1/4 Cup Unsweetened Applesauce

1 Cup Blueberries

Cinnamon Oat Crumble Topping

1 Tbsp Cold Vegan Butter

1 Tbsp Gluten-free quick-cooking Oats

2 Tbsp Gluten-free Oat flour

1 Tbsp Brown Sugar

1/4 Tsp Cinnamon

Directions:

In a medium sized bowl, combine Oats, non-dairy milk, apple cider vinegar, and vanilla, stir and set aside.

In a large bowl, using a stand or hand held mixer, cream together coconut butter, brown sugar, and applesauce. Then add cinnamon, baking powder, baking soda, and salt, mix well, scrapping sides of bowl as needed. Add in half of the oat flour, mix, half of the milk-oat mixture, mix and repeat until all is added in and batter is mixed well. Then fold in the blueberries.

Fill muffin tins greased with coconut oil 3/4 full.

To make Cinnamon Oat Crumble Topping: In a small bowl stir together oats, oat flour, brown sugar, and cinnamon, add in cubed vegan butter and ‘cut in’ to dry ingredients using back of a fork or smash together with fingers. Sprinkle on top of muffin batter.

Bake at 400°F 16-20 minutes or until when top is lightly poked it bounces back.

Makes: 10-12

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Enjoy!

 

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2 Comments Add yours

  1. Wow that looks so good! Great job!

    Like

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