Dietary Fiber, Recipes

Delicious Fiber-Filled Blueberry Oat/Almond Mini-muffins!

Delicious Fiber-Filled Blueberry Oat/Almond Mini-muffins!

Dairy free, Gluten free, Vegan

Prep Time       10 minutes
Cook Time       30 minutes
Total Time       40 minutes

Servings           24 mini-muffins


  • ¼ cup Fiber 35
  • 1 cup +2 tablespoons gluten free oat flour
  • ¾ cup fine blanched almond flour
  • ¼ teaspoon salt
  • ¾ teaspoon baking soda
  • 2 flax eggs – see info in tips (or 2 regular eggs)
  • 1/3 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • ½ cup unsweetened almond milk (or any dairy free milk)
  • 1 tablespoon avocado oil (or any neutral oil)
  • 1 teaspoon apple cider vinegar
  • 1 cup fresh or frozen blueberries


  1. Preheat oven to 375 degrees. By the way, I like to use my air fryer oven to bake. It doesn’t heat up my kitchen.
  2. Line 2 – 12 unit mini-cupcake tins with liners. Spray the inside of liners with non-stick cooking spray to reduce sticking. (Actually, sometimes it’s fun when the cake sticks a little. I love to watch people scrape the liners with their teeth and then grin)
  3. In a large bowl, whisk together 1 cup oat flour (saving the 2 tablespoons for later), almond flour, salt, and baking soda.
  4. In a separate large bowl, mix eggs, maple syrup, vanilla, almond milk, oil, and apple cider vinegar until smooth. Add wet ingredients to dry and stir until just combined.
  5. Interesting tip from Monique! Toss the rinsed and dried blueberries in remaining oat flour to prevent the berries from turning the muffins blue!
  6. Spoon batter into the mini-muffin liners filling them at least ¾ full. They don’t tend to spill over the tin when they rise.
  7. Bake for 25-30 minutes until tops are brown and muffin is firm to touch.
  8. Transfer muffins to a wire rack to cool for 10 minutes and then remove from pan to cool completely.

Mentioned Products

Fiber 35 USDA Organic Certified Prebiotic Fiber


VITY 2024

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