Vegan Gluten-Free Blueberry Muffins

June 8, 2013


Delicious and high protein these vegan gluten-free blueberry muffins will be loved by vegans and non-vegan alike. Freeze individually for healthy snacking. (#vegan)

Wow – it has been a busy week, but all in a good way. I always try to pay attention to recurring themes and motifs and this week has definitely been a “what goes around, comes around.”

My girlfriends and I embarked on an adventure with blind faith.  The cost wasn't just monetary, but also the willingness to put ourselves out there and try to make something happen.  The results were exciting and so many people aided us along the way. It inspires me to work harder at creating a kindness revolution every day of my life because I know, what I reap is what I sow.

Spread some kindness this week and see what wonderful events come back at you.

On to food.

I am not gluten-free, but we certainly have many Ordinary Vegan community members who are so this is for them.

These vegan gluten-free blueberry muffins are made with cooked quinoa which adds a lot of protein and moisture. They are perfect for snack time or breakfast.

Make lots and freeze individually so you can grab one for a healthy snack on the go. If you like these quinoa muffins, you might also like our quinoa muffins with dried cherries and walnuts.

Thanks for joining me today and I hope you enjoy these vegan gluten-free blueberry muffins.

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Vegan Gluten-Free Blueberry Muffins

Gluten-Free High Protein Blueberry Muffins
Prep time
Cook time
Total time
Serves: 6-8
  • ½ cup cooked quinoa
  • 2 flax eggs (2 tbsp ground flax and 6 tbsp water whisked together. Place in refrigerator 10 min to thicken)
  • 2 ripe medium bananas
  • ¼ cup vegan sugar
  • 2 Tbsp Virgin Coconut oil (or ¼ cup organic apple sauce to replace oil)
  • 1 tsp vanilla
  • 1 Tbsp apple cider vinegar
  • ⅔ cup almond flour
  • ⅓ cup quinoa flakes
  • 3 Tbsp cornstarch
  • 1 tsp baking powder
  • ½ tsp baking soda
  • sea salt
  • 1 cup blueberries, frozen or fresh
  1. Preheat oven to 400 degrees F. Grease a muffin tin.
  2. Whisk flax eggs and let sit 10 minutes to thicken.
  3. In a food processor or blender puree flax eggs, bananas, sugar, coconut oil, vanilla and apple cider vinegar. Add cooked quinoa in small batches and blend another 30 seconds.
  4. In a large bowl, combine the almond meal, quinoa flakes, cornstarch, baking powder, baking soda and ½ tsp sea salt. Add in wet ingredients and mix well. Add blueberries, combine all and spread evenly in greased muffin tins.
  5. Bake 30 minutes until tops are golden brown and springy. Let sit 5-10 minutes before removing and cool before eating.


11 thoughts on “Vegan Gluten-Free Blueberry Muffins

  1. The ingredients in these muffins look SUPER healthy. Definitely going to try this recipe. Thanks, Cissy

  2. I have been looking for a gluten free muffin for a while that didn’t have tons of ingredients, looks like this one hits the mark! I am wondering if you could use different types of frozen fruits to make them?

    1. Hi Mary – Yes you can use any fresh or frozen fruit you desire. I am making them with fresh peaches next week. Thanks for stopping by and have a great day!

  3. Can you please give breakdown on total calories, grams of protein, carbs and fat. They look delicious but for them to fit in my plan I need to know the breakdown – thanks

    1. Hi Loretta – I am working on including them in the future. Thanks for reaching out and being part of our community.

  4. Hi, the recipe calls for 1/2 cup cooked quinoa, then surprises me in the instructions that calls for cooking the quinoa. Do I cook 1/2 cup uncooked quinoa for the muffins? Many thanks for your feedback, I would love to make these. I am always on the lookout for healthier sweets and this seem pretty darn good:-)

    1. I have the same question! I made them with 1/2c leftover cooked quinoa and they seemed okay, but the texture of g-f vegan muffins can be tricky.

      1. Hi Zoe – Definitely use cooked quinoa – I think it was a bit confusing because I instruct how to cook the quinoa but I changed it to make it easier to read. Thanks for reaching out and thanks for being part of our community!

        1. Hi! These look wonderful and I am almost ready to make them! I had this exact question about the Quinoa! Can you clarify the directions in the actual printable recipe? I will skip step two since I’ve already cooked my quinoa… (maybe either take out step 2 or change the ingredients list to say how much uncooked quinoa and water to clarify)

  5. Hello! I love using quinoa in baked goods!
    I was wondering if you have any suggestions for substitutes for the almond flour and quinoa flakes as I can’t bake with nuts and don’t have quinoa flakes. I was thinking of using garbanzo bean flour and/or brown rice flour?

    Thank you for any ideas!

    1. Hi Kate – you can use any flour you like and although I have never tried it – I would substitute rolled oats for the quinoa. Thanks for stopping by and for being part of our healthy community!

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