Blueberry Oatmeal Muffins

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.

Preheat the oven to 400°F (200°C) and prepare muffin forms or pan.

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.

Blend the flax-date mixture and applesauce (0.75 cup) in a blender until smooth.

Pour this wet mixture over the dry ingredients and stir until a homogeneous, thick batter forms.

Gently fold in blueberries (1 cup), making sure not to overmix or break the berries.

Divide the batter evenly into 12 muffin cups, filling them until 0.75 full each.

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. Start 20m timer

Remove the blueberry muffins from the oven and let them cool for a few minutes before taking them out of the tin.

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.