Vegan Blueberry Muffins


Replacing certain ingredients in traditionally high-carb foods means you can enjoy your favorite treats guilt-free. These vegan mini muffins call for no eggs, dairy products or flour, but bring plenty of flavor with juicy berries and sweet apple sauce.They this delicious vegan recipe for blueberry mini muffins.


  • 1½ cup rolled oats*
  • 1 tsp baking powder
  • 1 tsp lemon zest
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsweetened applesauce
  • ⅓ cup packed light brown sugar
  • 3 tbsp canola oil
  • 3 tbsp water
  • 1 tbsp flaxmeal
  • 1 tsp vanilla extract
  • 1 cup blueberries


  1. Preheat oven to 350°F. Coat a 24-cup mini muffin tin with cooking spray.
  2. Pulse oats in a blender until finely ground. Add baking powder, baking soda, lemon zest and salt; pulse once or twice to combine.
  3. Add applesauce, brown sugar, oil, water, flaxmeal and vanilla; puree until smooth. Stir in blueberries. Divide the batter among the muffin cups.
  4. Bake the muffins until a toothpick inserted in the center comes out clean, 25 to 28 minutes.
  5. Cool in the pan on a wire rack for 10 minutes, then turn out to cool completely.

*People with celiac disease or gluten sensitivity should use oats that are labeled gluten-free, as oats are often cross-contaminated with wheat and barley.