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Step 1
Start by making the wet mixture in a small bowl to create both the flax egg and the vegan buttermilk. This means you need to put the flaxseeds, soy milk, water, lemon juice, vanilla extract and dates into a bowl and set aside.
Step 2
Next, preheat the oven to 400° F (200° C) and prepare your muffin forms or pan.
Step 3
In a large bowl, add all of the dry ingredients: oat flour, baking powder and spices. Roughly mix them with a spoon.
Step 4
Now, put the flax-date mixture together with the applesauce in a blender and blend until smooth.
Step 5
Pour this mixture over your dry ingredients and stir until a homogenous, thick batter forms.
Step 6
Then, fold in the blueberries (and any other add-ins of your choice) – make sure not to overmix!
Step 7
Now, take a spoon, a ¼ measuring cup or an ice cream scoop (which works surprisingly well!) to divide the batter evenly into 12 muffin cups, filling them until ¾ full each.
Step 8
Transfer your muffin pan into the oven and bake for 20 minutes or until a toothpick inserted in the middle comes out with only a few moist crumbs clinging to it and the tops turn golden brown.
Step 9
Once the blueberry muffins are done, remove them from the oven and let the muffins cool for a couple of minutes before taking them out of the tin.
Step 10
These vegan muffins can be stored at room temperature for up to 5 days in an airtight container lined with a paper towel which will soak up excess moisture.