Emboldened by my first attempt at vegan baking, I decided to take a stab at veganizing one of my favorite healthy blueberry muffin recipes. It wasn’t much of a stretch since I only swapped two ingredients, but nonetheless, it was exciting.
Some of these photos were taken while making the original recipe, and some are from the other day in vegan-mode. This one was back around Easter, hence the nail polish :)
I LOVE including oats in baked goods. Being an oatmeal fanatic, whose sometimes favorite cookie (I have to say sometimes because I’m the worst at picking a “favorite” anything) is oatmeal raisin, putting them in muffins just seems right.
Fresh, frozen, or even freezer-burnt blueberries all work here :)
These are definitely textured muffins. Using a 1:1 ratio of flour to oats (and using old-fashioned), gives these muffins a nice chew. If you don’t like chew in your muffins, maybe these are more your speed.
Oatmeal Blueberry Applesauce Muffins – inspired by a Taste of Home recipe, whose origin has been lost in the sands of time
- 1 1/4 cups whole wheat flour
- 1 1/4 cups old-fashioned rolled oats
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 tsp. cinnamon
- 1 cup unsweetened applesauce
- 1/2 cup low-fat buttermilk or vegan buttermilk (1/2 cup soy milk + 2 tbsp. lemon juice)
- 1/2 cup firmly packed brown sugar
- 2 tbsp. canola oil
- 1 large egg, lightly beaten or egg substitute (I used Orgran, but I’m sure a flax egg would work here)
- 3/4 cup blueberries, fresh or frozen
Preheat oven to 375 degrees and grease your muffin pan. (I’ve been using coconut oil lately)
In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moistened. Fold in blueberries. Using a scoop, fill muffin cups about 3/4 full.
Bake for 18-22 min., until golden brown and a tester comes out clean. Let cool for 5 min. before removing to a wire rack to cool completely.
Yield – 10-12 depending on how large you want your muffins