Fluffy Low-Fat Vegan Blueberry Muffins
These plant-based muffins are tender and light, with bursts of juicy blueberries in every bite. Applesauce and soy milk keep them moist while dates add gentle, fruity sweetness, and ground oats lend a hearty texture. Fluffy Low-Fat Vegan Blueberry Muffins are perfect for breakfast, meal prep, or a wholesome snack any time of day.
- Prep10 mins
- Cook20 mins
- Serves12
- DifficultyEasy
- 1
Mix the soy milk, water, dates, and flax seeds in a bowl.
- 2
Preheat the oven to 400 degrees F (200 degrees C).
- 3
In a large bowl, mix the ground oats, brown sugar, baking powder, and cinnamon.
- 4
Put the date mixture, applesauce, and vanilla extract in a blender and blend until smooth; pour into the bowl with the oat mixture. Stir until there are no dry spots. Gently fold in the blueberries. Pour the batter into a 12-cup muffin tin.
- 5
Bake in the preheated oven until the tops spring back when lightly pressed, about 20 minutes. Let cool in the tin.
- Calories 168.04 kcal Moderate
- Protein 4.01 g Low Source
- Carbs 34.6 g Moderate
- Total Fat 2.06 g Low Source
- Saturated Fat 0.08 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.08 mg Low Source
- Sodium 11.61 mg Low Source
- Fiber 4.34 g Moderate
- Sugar 19.22 g High
- Added Sugar 0.62 g Low Source
- Calcium 44.17 mg Low Source
- Iron 1.09 mg Low Source
- Potassium 132.72 mg Low Source
- Vitamin A 122.49 mcg_rae Moderate
- Vitamin C 1.45 mg Low Source
- Vitamin D 0.2 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Soy 🌱
- Wheat 🌾
- Gluten