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.