Fluffy Low-Fat Vegan Blueberry Muffins recipe

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Ingredients

¾ cup soy milk
¾ cup water
12 dates, pitted
1 ½ tablespoons flax seeds
2 cups rolled oats, ground
1 tablespoon brown sugar
1 tablespoon baking powder
½ teaspoon ground cinnamon
¾ cup applesauce
½ teaspoon vanilla extract
1 cup fresh blueberries

Nutrition Info

109.9 calories
carbohydrate: 21.8 g
cholesterol: : -
fat: 1.9 g
fiber: 3.1 g
protein: 2.9 g
saturatedFat: 0.2 g
servingSize: -
sodium: 132.3 mg
sugar: 9.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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. Combine the date mixture, applesauce, and vanilla extract in a blender. Blend until evenly mixed, pour into the bowl with the oat mixture. Stir until no dry spots remain. Fold in blueberries. Pour batter into a 12-cup muffin tin.

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

Recipe Yield

1 dozen muffins

Recipe Note

Fluffy and wholesome vegan blueberry muffins made with oats, dates, applesauce and other low-fat ingredients you'll probably already find in your kitchen make a great baking project.

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