We subtracted the flour, dairy products and eggs from these healthy mini muffins, which are vegan and gluten-free. But we left in all the good stuff--like tons of juicy berries in every bite. Applesauce and brown sugar make these blender muffins moist and provide just the right amount of sweetness for breakfast or a snack. Source: EatingWell.com, April 2019

Carolyn Casner
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Ingredients

Directions

  • Preheat oven to 350 degrees F. Coat a 24-cup mini muffin tin with cooking spray.

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  • Pulse oats in a blender until finely ground. Add baking powder, baking soda and salt; pulse once or twice to combine. Add applesauce, brown sugar, oil, water, flaxmeal and vanilla; puree until smooth. Stir in blueberries. Divide the batter among the muffin cups.

  • Bake the muffins until a toothpick inserted in the center comes out clean, 25 to 28 minutes. Cool in the pan on a wire rack for 10 minutes, then turn out to cool completely.

Tips

Tip: 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.

Equipment: 24-cup mini muffin tin

Nutrition Facts

106 calories; 4.6 g total fat; 118 mg sodium. 15.5 g carbohydrates; 1.5 g protein; Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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Rating: 5 stars
06/01/2019
Very good muffin I want to eat all at once. Read More