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.

Carolyn Casner
Source: EatingWell.com, April 2019
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

105.9 calories; protein 1.5g 3% DV; carbohydrates 15.5g 5% DV; exchange other carbs 1; dietary fiber 1.5g 6% DV; sugars 8.1g; fat 4.6g 7% DV; saturated fat 0.4g 2% DV; vitamin a iu 7.9IU; vitamin c 1mg 2% DV; folate 6.4mcg 2% DV; calcium 35.4mg 4% DV; iron 0.5mg 3% DV; magnesium 14.2mg 5% DV; potassium 66.4mg 2% DV; sodium 117.6mg 5% DV; thiamin 0.1mg 5% DV; added sugar 6g.

Reviews (1)

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