Whole Grain Blueberry Oat Muffins - Oil-Free, No Refined Sugar or Syrup
Even the healthiest vegan muffin recipes will often call for sweetness from refined sugar or maple syrup and moisture from oil. If made only with whole wheat flour, baked goods can be quite dense. However, these whole grain muffins have natural sweetness from whole dates. A blend of whole wheat pastry and oat flours creates a light, fluffy texture. Frozen blueberries add a burst of flavor, but you can also use frozen raspberries, cherries, or even diced bananas. Finally, a baked good you can enjoy guilt-free.
Keyword: date-sweetened, freezer-friendly, healthy, high carb, low fat, kid-friendly, low-fat, no refined sugar, no sugar added, oat flour, oil-free, plant-based, vegan, wfpb, whole foods diet, whole grain
Servings: 12muffins
Calories: 127kcal
Ingredients
1cuppitteddried dates (200 g)
1cupunsweetened almond milk8oz*
½cupunsweetened applesauce114g
1½teaspoonspure vanilla extract
1 ½ cupswhole-wheat pastry flour180g
½cupoat flour45g
1tablespoonground flax6.5g
2teaspoonsbaking powder
¼teaspoonbaking soda
¾teaspoonsalt
1cupfrozen blueberries
12muffin liners
Instructions
Preheat oven to 350F. Line a 12-count muffin tray with Parchment paper liners**. If using traditional paper liners, you will need to spray them with oil to prevent sticking
To make the oil-free wet mixture: In a bowl or blender, combine the dates, almond milk, applesauce, and vanilla. Puree using an immersion blender or bar blender. Set aside
To make the whole grain oat dry mixture: In a large bowl, combine the whole wheat pastry flour, oat flour, flax meal, baking powder, baking soda, and salt. Use a whisk to sift the ingredients together.
To make the Whole Grain Blueberry Oat Muffin batter: When the we mixture has cooled slightly, use an immersion blender (or food processor) to puree. Puree until smooth.
Pour the wet mixture into the bowl with the dry ingredients. Stir well to combine. As soon as you don't see any more raw flour specks, gently fold in the frozen berries (still frozen!) until combined.
Fill each of the muffin liners about ¾ full.
Place the muffins in the oven. Bake at 350F for about 22-25 minutes, until they pass the toothpick test and golden brown on the bottom.
Let cool 5 minutes before removing from the pan. Serve, refrigerate, or freeze.