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Discovering Vegetarian/Vegan Diets and Recipes

Vegan Flourless Blender Blueberry Mini Muffins

The flour, dairy products, and eggs from these healthy mini muffins are Subtracted ( removed), which makes it 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.

Source: EatingWell.com

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

Serving Size: 2 Mini Muffins

Per Serving:

106 calories; 4.6 g total fat; 0.4 g saturated fat; 118 mg sodium. 66 mg potassium; 15.5 g carbohydrates; 1.5 g fiber; 8 g sugar; 1.5 g protein; 8 IU vitamin a iu; 1 mg vitamin c; 6 mcg folate; 35 mg calcium; 1 mg iron; 14 mg magnesium; 6 g added sugar;

Exchanges: 

1/2 Fat, 1/2 Other Carbohydrate, 1/2 Starch

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