Alena. why not use a free tool like cronometer.com and plug in the recipe to see the nutritional value? Warmly, Let’s talk healthy vegan baking tricks! Hey Debbie, Light and fluffy, moist, and packed with blueberries and topped with a crunchy cinnamon and sugar topping, this recipe is a winner every time! Alena. And I don’t know how to dry dates, maybe in the oven… 1. Pour in the … Alena, These muffins sound incredible and just what I need right now!! This post may contain affiliate links. For oil-free baking, it’s really convenient to use silicone baking forms or paper muffin cups. Hi Alena! thanks so much for the insight and feedback! Alena. Our gluten-free vegan blueberry muffins are just like enjoying your morning oatmeal in a tin – they’re portable, kid-friendly and taste just like dessert. Cool on rack for about 10-15 minutes then remove from muffin tins. Can I make these muffins oil free? These blueberry muffins are large, soft and ideal as a quick snack if you crave something sweet. thanks for the comment :), Will love more oat recipes theyre amazing.. oats are my new favourite thing. How genuis, love that they don’t contain any added sugars at all! Let me know if the re-do is better! I’m doing a project for food science about good and bad carbs, about how many carbs are in his recipe? They are completely oil-free and come in at only 152 calories … Please let us know in the comments below where you can also rate this recipe. Now, put the flax-date mixture together with the applesauce in a blender and blend until smooth. They still turned out great. Place your blueberry muffins in a freezer safe container or bag, wrapped individually so you can take out and defrost as many as you want at any given time. Set aside. This easy recipe comes together quickly and only uses one … Preheat the oven to 350°F. Thanks for the feedback, hope the kids are going to like them! Hi Bonny, it’s right in the beginning of the ingredients: In a mixer on high speed, whip the 1/2 banana and 1/2 cup applesauce until mixed without lumps. Loaded with fresh blueberries and easy to make from scratch, these wholesome gluten-free vegan muffins are the perfect secretly healthy treat! If we don’t want to use any oil, we need something that will hold in the natural moisture from our muffins. Tried these today. In a small bowl, sift flour, add baking powder and salt. Find many customization ideas in the article above. I didn’t have any dates so I replaced those with figs that I had. depending on your preferred sweetness, I’d start with half a cup! A quick coat of flour better distributes the berries, keeping them from sinking to the bottom. And would the measurement be the same or different? Delicious. What are your favorite vegan baking recipes? *This post was originally published on 6-3-2014 and has been updated with better instructions and new photos. Other spices such as cinnamon, cocoa or gingerbread spice also work well here. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes. It makes a BIG difference. Add the vanilla. Packed with berries, these gluten-free vegan muffins are incredibly satiating while still low in fat and overall calories and refined sugar-free. Thanks so much! Thanks. I know a creamy non dairy milk works best but I only had rice milk and the recipe didn’t state it had to be creamy so I gave it a try and followed the recipe to a “T”. Stir flour mixture into the butter mixture, alternately with milk. Can you dry fresh dates somehow? My got very sloppy inside, is this normal? Hi Leanne, sorry, my bad! Thanks again and glad to know that you like our recipes :) Even though you might think that it would be tough to create allergen-friendly yet tasty vegan muffins, it’s actually one of the easiest baking recipes we’ve ever made. Made with affordable pantry staples, these treats are a ton of fun to bake together with your kids. I have a question please ~ can you share a weight on the “12 dates”. I’d suggest you try making them with 8 medjool dates and see what the consistency and sweetness is like! You do need a blender to make your own date-flax-applesauce paste, but that’s about all the kitchen skills required. Well, thanks for checking it out! We do not use oil, refined sugar or soy for these dessert muffins. I personally eat very low salt, sugar, and fat, so they are like heaven to me, haha! In a large bowl, whisk together the dry ingredients, including the lemon zest. How long will these blueberry muffins last in the fridge? 2. You don’t even need an expensive and high-end kitchen tool for this, either! Lower temperature and longer baking time will help with your problem, too. Then, fold in the blueberries (and any other add-ins of your choice) – make sure not to overmix! Roughly mix them with a spoon. With only 170 kcal per muffin and 7 g of unrefined sugar, those are healthy strawberry muffins with taste. Start baking at a higher temp. These are the Best Vegan Gluten-free Blueberry Muffins ever, truly! The blueberry muffins will end up flat and heavy without it. These are the best healthy and moist vegan blueberry muffins – they’re perfect for meal prep and weight loss and they’re totally kid-friendly! You can omit the blueberries or add any other berry of choice to these easy muffins! Doesn’t seem too fancy right? No dairy, eggs, oil, sugar or gluten – pure goodness! Next time I make them, I’ll weigh the dates and add a more precise number. Hey Stephanie, As much as we personally enjoy these gluten-free blueberry muffins on their own, they can also be served with some nut butter, a glass of your favorite plant-based milk, vegan yogurt, homemade jam, cashew cream cheese or banana ice cream. Warmly, Lightly spray a muffin tin or line with 12 baking cups. Here are some of our favorite gluten-free vegan muffins. Thanks, they look good. Make sure to browse these plant-based and oftentimes gluten-free recipes next. And you can absolutely make fluffy vegan muffins using no eggs – let me show you how! The long and short of it is, if you’re looking for the healthiest-ever vegan blueberry muffins, a few changes need to be made – and we think the tradeoff is totally worth it. In a large bowl, beat butter until fluffy, beat in sugar and eggs. Warm wishes, Preheat oven to 350 degrees F (175 degrees C). (without using a dehydrator). Alena Schowalter is a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. 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. Line a 12-cup muffin pan with muffin liners. DIRECTIONS. Can I use frozen berries? Best wishes, 2 cups rolled oats, ground (180g) If you think that most homemade blueberry muffins are much lower than that, let this popular version over at All Recipes prove your otherwise: 383 calories per muffin! I don’t know what I did wrong – my first guess was the oven was too hot but I put it at the right temperature. She’s received training in the fields of nutrition, music therapy and social work. Not only that, but baking them up will fill your kitchen to the brim with that irresistible freshly-baked-dessert smell – the fact that it’s a true nutrient bomb will be our little secret! Rinse frozen blueberries under water in strainer until thawed. Admittedly, these aren’t top-of-the-charts vegan muffins when it comes to fluffiness. In a large bowl, add all of the dry ingredients: oat flour, baking powder and spices. You wrote ground seeds. the dates I used in this recipe are definitely smaller than medjool dates – as we’re away on vacation right now and I have neither dates nor a scale here, I cannot give you an exact number. So yummy. If you happen to be looking for a blender or food processor, here’s a list of tools we recommend for a plant-based kitchen. How Many Calories Are in Vegan Blueberry Muffins? Simply measure by weight and put the amount of oats for a specific recipe into your blender jar or food processor. These vegan blueberry muffins are a tried and true no-fail recipe that bakes up perfectly every time. Now, take a spoon, a ¼ measuring cup or an ice cream scoop (which works surprisingly well!) https://www.brandnewvegan.com/recipes/oatmeal-blueberry-muffins Fill muffin tins which have been greased or lined with paper muffin cups. High in fiber & antioxidants thanks to the fruit, Quick & easy to make (low kitchen skill level), Don’t need the muffins to be gluten-free? Maybe baking them on a lower rack would prevent them from burning which is what I usually do. I used unsweetened vanilla almond milk instead and didn’t include the dates since I forgot to buy them lol. We keep these gluten-free muffins sugar-free by using dates. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. How to make Vegan Gluten-Free Blueberry Muffins… To replace oil in baking, you can use applesauce, pumpkin puree, mashed white beans, silken tofu, vegan yogurt, nut and seed butter or mashed banana! We recommend storing them in an airtight container lined with a paper towel to soak up any excess moisture at room temperature or moving them to the fridge in the summertime. Thanks for sharing your ideas. Keep in mind that store-bought muffins have about 350-450 kcal and 30 g of sugar. I just made them with almond milk, and added cranberries because I did not have blueberries. BEST VEGAN BLUEBERRY MUFFINS. How much sugar should be used if you don’t have any dates? Yes, the all-purpose flour can be substituted at a 1:1 ratio with gluten-free all-purpose flour. Because we kept them totally whole food plant-based, we didn’t use any white flour, oil or sugar – all of which can contribute to muffins being very fluffy and moist. Prepare a 12 cup muffin tin by spraying with cooking spray or lining with paper liners. The applesauce helps, too. These muffins can also be made with whole wheat flour. They can be stored for up to 2 months (perhaps even longer) in the freezer. In a small bowl combine the soy milk (or other non-dairy milk) with the apple cider vinegar and set aside. Very happy to know you like them :). This will give you “higher” muffins as described. Just focus on whole plant-based foods and eat until satiety! If you don't have as many (or any) dates on hand, simply use a different sweetener such as brown sugar or maple syrup and add more applesauce instead. If you want to know more, read our article on why oil isn’t a health food here. In the mood for some more delicious vegan baking right now? In a separate, large bowl, whisk all dry ingredients together (save blueberries) Next, pour the wet into the dry and mix with a spatula until just mixed (avoid over-mixing) Just before scooping into tray, fold in the blueberries. Win-win! Who doesn’t love starting their day with a delicious treat for breakfast? It worked perfectly. of flax seeds and don’t say ground seeds or not. In a large bowl, sift together all the dry ingredients: oat flour, almond flour, baking soda, baking powder, and … Just a thought. Hi Karen, To enjoy post-freeze, simply defrost at room temperature for a bit, then warm in the toaster oven before eating. Set aside. Hope this helps! thanks so much for the feedback! Hope you liked the muffins too if you tried it so far. Thanks for sharing the recipe. Roughly mix them … Low in fat, they require only a handful of affordable plant-based staple foods like oatmeal and applesauce. My review star number is based off of using rice milk, I’m sure the recipe is great and will try again with a different milk. This works for cookies and other goodies and does not affect the taste. Please don’t let our info about what these muffins do NOT contain convince you that they can’t be any good! Hey Rosie, It also acts as a preservative. I tried to make these but ended up with soggy middles and burnt outsides! Thanks, Ma! Substituting vegan buttermilk or yogurt for some of the milk in recipes can also improve your muffins’ texture. Thanks to the low fat, sugar-free, egg-free and fiber-rich combination of ingredients, you can eat 3-4 of these vegan blueberry muffins to get the same amount of energy – and take in a whole bunch of healthy essential nutrients at the same time. Here are some ideas for how you could make that happen. Best wishes! Sprinkle tops with turbinado sugar. Yes, the consistency issue can happen when you freestyle a bit with the ingredients / quantities or the oven isn’t as powerful. I made my muffins last night. Sprinkle with lemon juice and form into crumbs with fingers. With recipes like our vegan blueberry muffins, we hope to showcase just how easy it is to make delicious treats without any of the nasties. Topped with vegan yogurt or ice cream sounds like a fantastic idea! The kids will take these to school next week. Use our recipe as a blueprint and create your very own vegan muffins with it! According to the USDA Food Database, one medium commercially prepared blueberry muffin comes with a whopping 424 calories! So let’s have a look closer at the ingredients used in this recipe to understand why those are healthy strawberry muffins … No one will guess this recipe is made with 100% whole wheat flour and naturally sweetened with honey or maple syrup. How much oat flour for this recipe? (Or grease if not avoiding oil.) Then, grind the oats into a flour – as finely or coarsely as you wish. Pour this mixture over your dry ingredients and stir until a homogenous, thick batter forms. In a large bowl, add all of the dry ingredients: oat flour, baking powder and spices. Sorry that yours turned out so sloppy. We took advantage of the natural sugar found in whole dates, which gives this recipe a perfect balance of sweetness. Sometimes, I do leave them in the oven for a bit longer when they seem too soft. Are we missing the ingredient or is that just a typo in the instructions? tossed in a tablespoon or two of flour to lightly coat. This is the one I recommend. Sure. I used about a cup and a quarter…nothing worse than a muffin bite without the requisite berry…this leads me to number 3…. These healthy blueberry muffins are golden, fluffy, moist and delicious! Thank you for the recipe and I will have to try again another time – but any suggestions for what you can do with undercooked muffins? Oat flour is mentioned in the “instructions” , but, not in the list of ingredients. Return to top of page. Dust them berries. They ‘re so big compared to say a deglet noor. Hey Corinne, Easy to make with a very satisfying result, our vegan blueberry muffins can help your younger ones find their way around the kitchen and get a feel for preparing their own healthy food! Grease a 12-cup muffin tin or line cups with paper … Oil: Oil is a fat and is what produces a soft, cake-y crumb. Course Dessert, gluten-free snack, oil-free snack, Snack, vegan dessert, vegan gluten-free snack, Vegan Snack, WFPB snack In another bowl combine the streusel ingredients with your fingers (except for the lemon juice.). They should keep well for up to 5-7 days, but in all honesty, they usually don’t last that long in our household — they’re just too delicious! It’s really just adjusting the other components to create the right consistency! Let us know how it tastes with hazelnut milk, sounds so delicious :). If you are using frozen berries, thaw the berries in a colander by running them under room temperature water. We don’t just avoid animal products for ethical reasons; we also design our recipes with nutrition in mind, making sure the healthfulness of a food is always right up there with its taste and texture. Not sure what I could have done wrong here. Alena. to divide the batter evenly into 12 muffin cups, filling them until ¾ full each. So many recipes say to use X amt. Make sure to Pin it for later and tag us on Instagram if you made them – we’d love to see your creations! This is definitely where our healthy vegan blueberry muffins shine: though they won’t give you the exact taste of the aforementioned rich versions, they come down to just 92 calories per muffin! Place in oven and bake for 5 minutes, then turn heat down to 375 F. Bake for an additional 15-18 minutes until toothpick inserted in the center of a muffin comes out dry. 425 F. for 5 minutes, then 375 F. for remaining 15. Btw, I used unsweetened vanilla almond milk because I try to stay away from soy products. Will follow up with a clear number for you once we’re back. Other Recipes for Gluten-Free Vegan Muffins, Gluten-Free Vegan Blueberry Muffins (Oil-Free & Healthy). No matter if you’re looking for an easy and healthy snack to bring to a picnic, eat for brunch or pack for school or work, these gluten-free vegan blueberry muffins are exactly what you need. Bake for … Just leaving this review for anyone else who feels the batter is too thin and may have used rice milk, go with your gut and add more ground oat. Very informative. We use the large organic medjool and I’m thinking 12 of those may be too many. Next, preheat the oven to 400° F (200° C) and prepare your muffin forms or pan. Like put them with some vegan ice cream or something? Add in blueberries and fold to distribute. Plus, they are totally sugar-free. Why These Are the Best Gluten-Free & Vegan Blueberry Muffins, Oil-Free Vegan Muffins Thanks to Applesauce, Ingredients for Our Healthy Vegan Blueberry Muffins, How to Make Gluten-Free Vegan Muffins From Scratch. Oat flour isn’t something that you buy off the shelf, it’s a simple flour you can create at home using rolled oats. Ratio is about a tablespoon to 2 cups flour. awww so sorry to hear about that! What’s more, our gluten-free muffins are also egg-free (hello, flaxseeds!) However, the muffins stuck to the muffin liners. The 1.5 tbsp ground flax seeds were missing from the ingredients list. These Vegan Blueberry Bran Muffins are packed full of good stuff and are only lightly sweetened with a little coconut sugar. Truly a breakfast in form of a dessert ;) Was super runny and debated adding more ground oat in but wanted to follow the recipe so I didn’t.. at the 20 min mark the tops were golden brown, toothpick came out easily but after letting them set for 20 mins out of the oven, the insides are just so underdone. You would never know these Vegan Blueberry Muffins were made without eggs due to their light texture and incredible flavor! Divide batter evenly among muffin cups. sounds fantastic and so delicious! Preheat oven to 360 degrees Fahrenheit (180 degrees... Add plant-based milk and lemon juice to a … I used 11 medjool dates since weight nor kind were indicated. You can however make these muffins oil … Baking powder. They are also dairy-free, oil-free, yet incredibly soft, light, fluffy & just 8 ingredients and made in 1 bowl! Also, I have begun to use less applesauce (when a recipe calls for 1 cup or so) and instead use a quarter cup of tahini for part of the cup amount to provide a more “buttery” texture. thanks so much for the feedback! This is the leavening agent and causes carbon dioxide bubbles to form during baking, getting trapped in the batter and making the muffins fluffy. I just made these last night and they turned out perfect!! They taste delicious and I love the low sugar. No more roller coasters or amped up kids at night – our vegan muffins get their sweetness from whole foods, keeping everyone’s blood sugar levels nice and steady. In a large bowl, mix the dry ingredients, including the flour, sugar, rolled oats, baking soda, baking … Did you try our blueberry muffins and did you customize them at all? Thank you for all you do for us. Make a well in the dry ingredients. Make a well in the center of the dry ingredients and pour in the soy milk mixture. In a small bowl or measuring cup, mix the plant-based milk with the apple cider vinegar, and let sit for a few … We already went over many customization options but there are a few more things we’d love to share with you! No wonder because ingredients like sugar, vegetable oil or butter and eggs can quickly make any recipe explode in calories. Make the batter whenever you find the time and store it for up to a day in the fridge before baking them (fair warning if you do this: they might need some more time in the oven due to the colder temperature of the batter). Your instructions call for flax seed to be mixed in with the milk, water, and dates, but the ingredients don’t mention flax seeds. Sorry to hear about the fail, I’ll make sure to mention this in the recipe above so that other chefs are being warned ;) “Literally the best muffins I have ever had. Start by whisking all wet ingredients in a medium mixing bowl. These blueberry muffins can be used for meal prep and eaten over the course of a few days. A healthy vegan strawberry muffin recipe. only thing I regret is not adding enough blueberries. large egg, all purpose flour, milk, baking powder, sugar, blueberries and 2 more. How To Make Blueberry Muffins Gluten-Free? We’ve also made them with, If you’re used to very sweet baked goods or desserts, you might want to, For higher calorie and even more filling gluten-free recipes, add some ground or. Let’s get to the fuss-free blueberry muffin recipe and fill your kitchen with that amazing baked dessert smell! Can I try this with almond milk or hazelnut milk? But I’d love for my recipes to taste wonderful to the masses, meaning I might make some adjustments in the future. I made these exactly as the recipe is written and they came out perfectly delicious! Hey Dalia, pretty sure you can use any kind of plant-based milk you like! Instead, our gluten-free muffins can hold their moisture while being oil-free thanks to the applesauce and dates. Very tasty! Blueberry muffins are one of the easiest and most fool-proof baked goods you can make from scratch. Bake until light golden … To make them look pretty and absolutely packed with berries, strategically put some extra blueberries on top of the batter once it is distributed into the muffins tins. All of these ingredients are among our favorite vegan staple foods, and we make sure to always have some of them at home to create a whole plethora of recipes! Vegan Blueberry Muffins (Oil-free + GF) - Feasting on Fruit Enough berries! Start by making the wet mixture in a small bowl to create both the flax egg and the vegan buttermilk. Gently fold blueberries and flour into the batter mixture, then spoon it into muffin tins (12 large or 24 mini) and sprinkle with turbinado sugar. To be honest, I’m not sure if I ever tried them using another plant-based milk than soy. Did we mention that these gluten-free muffins are ridiculously weight loss-friendly? Awesome to know that they work well when using figs, too :). Fold in blueberries. Moist Vegan Blueberry Muffins (oil-free, gluten-free) Perfectly sweet, moist, delicious 100% plant-based blueberry muffins that are the perfect grab-and-go snack, breakfast or vegan treat. I made these with frozen blueberries and unsweetened almond milk. Your email address will not be published. I’d add more cinnamon next time. Hey Heather, I used frozen blueberries so muffins were not done after 20 minutes . sounds delicious, I bet vanilla almond milk makes for a very nice soy milk swap :) Thanks for your feedback, we’re all about recipes that only contain ingredients which are truly good for you! Likewise, if you’re used to very sweet muffins, you might want to add some brown sugar or maple syrup to this healthy recipe. I’m going to make these this week :). I edited the post and it should be all fine now. These gluten-free vegan muffins can be made with any fruit or berries of your choice; they can also be turned into a nutty, chocolatey delight or spiced up to your liking. I was wondering if you knew the nutritional content about this recipe? These gluten-free muffins are also crowd-pleasers because they are really allergen-friendly! If you would like to make this recipe oil-free, simply swap out the oil for additional applesauce at a 1:1 ratio. In a medium bowl, mix together the dry ingredients. To make these blueberry muffins soy-free, use another plant-based milk for the batter. It’s up to you! Thank you so much for being really specific about the flax seeds. haven’t tried it but I’m pretty sure this will work :) I’ve made them without any traditional egg substitute at all and still liked them! Here’s what we love about these vegan blueberry muffins in a nutshell! Instructions I recommend measuring the ingredients in grams on a kitchen scale. 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