Oatmeal Blueberry Applesauce Muffins

OBA muffins vegan - overview

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 :)

cinnamondry ingredients

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 :)

batter w/ frozen blueberries

batter in pan

single OBA muffin

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

OBA muffin - splitOBA muffin trio


14 thoughts on “Oatmeal Blueberry Applesauce Muffins

  1. Pingback: Ideas for Blueberries | hearthomemade

  2. Wow these look great! I was looking through your blog and now want to try everything! I am constantly looking for the best vegan baking recipes, so I’ll have to give these a try. Feel free to check out my blog anytime, it looks like we have a similar food philosophy- I write about living an organic lifestyle on a budget. I’m not sure if you’re a full blown vegan or vegetarian, but I love eating these type of recipes (I’m neither, but I eat vegetarian 3 or 4 times a week).

    • Thanks for browsing. I’m glad you did b/c I got to check out your blog :) We do seem to share food philosophies. I’d describe my eating as plant-based, while my husband is much closer to a vegan. I’m new to the vegan baking world, and conscious about what I spend, so look forward to reading your posts!

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