Blueberry Oatmeal Muffins
Loaded with fresh blueberries and easy to make from scratch, these healthy vegan muffins are the perfect whole food plant-based treat! They are oil-free, sweetened with dates, and taste like oatmeal in a cup. Enjoy fresh blueberries in every bite with these healthy crowd-pleasers!
Instructions
- 1
Prepare the flax egg and vegan buttermilk. In a small bowl, combine flax seed (1.5 tbsp), soy milk (0.75 cup), water (0.75 cup), lemon juice (0.5 tsp), vanilla extract (0.5 tsp) and dates (12). Set aside.
- 2
Preheat the oven to 400°F (200°C) and prepare muffin forms or pan.
- 3
In a large bowl, combine the dry ingredients: oat flour (2 cups), baking powder (1 tbsp), cinnamon (0.5 tsp), and salt (1 pinch). Mix roughly.
- 4
Blend the flax-date mixture and applesauce (0.75 cup) in a blender until smooth.
- 5
Pour this wet mixture over the dry ingredients and stir until a homogeneous, thick batter forms.
- 6
Gently fold in blueberries (1 cup), making sure not to overmix or break the berries.
- 7
Divide the batter evenly into 12 muffin cups, filling them until 0.75 full each.
- 8
Bake for minutes (20) or until a toothpick inserted in the middle comes out with only a few moist crumbs and the tops are golden brown.
- 9
Remove the blueberry muffins from the oven and let them cool for a few minutes before taking them out of the tin.
- 10
Store these vegan muffins at room temperature for up to 5 days in an airtight container, lined with a paper towel to absorb excess moisture.
Nutrition Facts
Per portion