- 3/4 cup soy milk
- 3/4 cup water
- 12 dates, pitted
- 1 1/2 tablespoons flax seeds
- 2 cups rolled oats, ground
- 1 tablespoon brown sugar (optional)
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 3/4 cup applesauce
- 1/2 teaspoon vanilla extract
- 1 cup fresh blueberries
- Combine soy milk, water, dates, and flax seeds in a bowl.
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine ground oats, brown sugar, baking powder, and cinnamon in a large bowl.
- 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.
- Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Let cool in the tin.
09/15/2019
recipepes.com
fluffy low-fat vegan blueberry muffins, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
