Low-Fat Vegan Blueberry Muffins with Whole Grain, Gluten-free Flour
Low-Fat Vegan Blueberry Muffins with Whole Grain, Gluten-free Flour
By Linda Middlesworth, VeganMentor.com
Makes 1 dozen muffins | Ready in 30 minutes | Stores 5 days in fridge
INGREDIENTS
- 1½ tablespoons ground flax seed
- ¾ cup unsweetened, non-dairy milk
- ¾ cup water
- 12 large Medjool dates, pitted
- 2 cups rolled oats, ground (oat flour)
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon
- ¾ cup applesauce, unsweetened
- 1 cup blueberries, fresh or frozen
DIRECTIONS
- Add ground flaxseed, non-dairy milk, water, and dates to a bowl. Set aside until needed.
- Preheat the oven to 400°F. Fill muffin pan with paper muffin cups or use a non-stick muffin pan.
- In a large bowl, add the ground rolled oats, baking powder, and cinnamon. For a lighter consistency, put all of the dry ingredients through a sifter.
- Add the applesauce and the flax-date mixture to a blender. Blend until the mix has an even consistency.
- Fold the wet ingredients into the dry ingredients. Mix for just long enough that everything is moistened and the batter has an even consistency. Fold in the blueberries.
- Pour the batter into the muffin cups and bake for 20 minutes. Remove from oven and let cool for 5 minutes. Enjoy!
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