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Fluffy Low-Fat Vegan Blueberry Muffins

Fluffy Low-Fat Vegan Blueberry Muffins

Cost $5, save $7

Source: Recommended by CookPal

  • 20 Min
  • 12 Servings
  • $5

INGREDIENTS

  • Liquid Ingredients

    • 🥛 ¾ cup soy milk
    • 💧 ¾ cup water

  • Sweeteners and Seeds

    • 12 dates, pitted
    • 1 ½ tablespoons flax seeds
    • 1 tablespoon brown sugar (Optional)

  • Dry Ingredients

    • 2 cups rolled oats, ground
    • 🧂 1 tablespoon baking powder
    • ½ teaspoon ground cinnamon

  • Wet Ingredients and Additions

    • ¾ cup applesauce
    • ½ teaspoon vanilla extract
    • 1 cup fresh blueberries

STEPS

1

Combine soy milk, water, dates, and flax seeds in a bowl.

2

Preheat the oven to 400 degrees F (200 degrees C).

3

Combine ground oats, brown sugar, baking powder, and cinnamon in a large bowl.

4

Blend the date mixture, applesauce, and vanilla extract in a blender until evenly mixed. Pour into the bowl with the oat mixture and stir until no dry spots remain.

5

Fold in blueberries and pour the batter into a 12-cup muffin tin.

6

Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Let cool in the tin.

NUTRIENTS

Per 1 serving

🔥

110

Calories

  • 3
    Protein
  • 22
    Carbs
  • 2
    Fats

💡 For extra flavor, sprinkle a pinch of sugar or oats on top of each muffin before baking.Use frozen blueberries if fresh ones are unavailable, but avoid thawing them to prevent excess moisture.To make these muffins gluten-free, ensure your oats are certified gluten-free.Silicone muffin liners can prevent sticking without adding extra fat from greasing the pan.