Name: Vegan Flourless Blender Blueberry Mini Muffins
Prep time: 15 min
Total time: 50 min
Ingredients: 1.5 cups rolled oats (see Tip); 1 teaspoon baking powder; 0.25 teaspoon baking soda; 0.25 teaspoon salt; 0.5 cup unsweetened applesauce; 0.33333334326744 cup packed light brown sugar; 3 tablespoons canola oil; 3 tablespoons water; 1 tablespoon flaxmeal; 1 teaspoon vanilla extract; 0.75 cup blueberries, cut in half if large

Vegan Flourless Blender Blueberry Mini Muffins

4.5

(2)

2 Reviews

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

Updated on March 5, 2020

Prep Time:

15 mins

Additional Time:

35 mins

Total Time:

50 mins

Servings:

Yield:

24 mini muffins

Nutrition Profile:

Dairy-Free Diabetes Appropriate Egg Free Gluten-Free Heart Healthy Low Sodium Low-Calorie Nut-Free Soy-Free Vegan Vegetarian

Jump to Nutrition Facts

Ingredients

1 ½ cups rolled oats (see Tip)
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup unsweetened applesauce
⅓ cup packed light brown sugar
3 tablespoons canola oil
3 tablespoons water
1 tablespoon flaxmeal
1 teaspoon vanilla extract
¾ cup blueberries, cut in half if large

Directions

Preheat oven to 350 degrees F. Coat a 24-cup mini muffin tin with cooking spray.
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 (per serving)

106	Calories
5g	Fat
16g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 106
% Daily Value *
Total Carbohydrate 16g	6%
Dietary Fiber 2g	5%
Total Sugars 8g
Added Sugars 6g	12%
Protein 2g	3%
Total Fat 5g	6%
Saturated Fat 0g	2%
Vitamin A 8IU	0%
Vitamin C 1mg	1%
Folate 6mcg	2%
Sodium 118mg	5%
Calcium 35mg	3%
Iron 1mg	3%
Magnesium 14mg	3%
Potassium 66mg	1%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.