Fluffy Low-Fat Vegan Blueberry Muffins
Description
Baking the perfect vegan blueberry muffins is possible with soy milk and applesauce for moisture, dates for sweetness, and oats for texture.
Ingredients
•
3/4 cup soy milk
•
3/4 cup water
•
12 dates, pitted
•
1 1/2 tablespoons flax seeds
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2 cups rolled oats, ground
•
1 tablespoon brown sugar
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1 tablespoon baking powder
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1/2 teaspoon ground cinnamon
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3/4 cup applesauce
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1/2 teaspoon vanilla extract
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1 cup fresh blueberries
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.