One of my all time favorite treats is a blueberry muffin with coffee. In pre-vegan days, I would get a great big one at a nearby coffee shop that I'm sure was made with refined flour and lots of fat from butter, lard, or oil. In this version, while it still has sugar (well it is a treat!), the fat from butter or oil has been replaced with applesauce and refined flour has been replaced with oat and spelt flours. These egg-free and dairy-free muffins can be enjoyed guilt-free! Wonderful with coffee!
Easy Vegan Blueberry Muffins
Makes 6 large muffins or 24 mini muffins
1/2 cup oat flour
1/2 cup spelt flour
3/4 teaspoon baking soda
1/2 cup plant-based milk (I like oat milk)
1/4 cup applesauce
1/3 cup sugar*
1/2 tablespoon white vinegar
1/2 teaspoon vanilla extract or vanilla bean powder
3/4 cup blueberries (fresh or frozen - if using frozen, do not thaw)
Heat oven to 400°. Combine dry ingredients in a medium-sized bowl (flours, baking soda and vanilla if using vanilla bean powder). Combine wet ingredients in a second medium-sized bowl (plant milk, applesauce, sugar, vinegar, and vanilla extract if using liquid extract). Stir the flour mixture into the wet ingredients just until combined. Fold in blueberries carefully.
Spoon batter into either large or mini muffin cups lined with paper baking cups (I like to use these for ease of removal) and bake 20 minutes for large muffins, 10 minutes for minis. Check often as ovens vary. Test for doneness by inserting a toothpick into one of the muffins. It should come out clean. Let cool in pan for 5 minutes then remove muffins to a cooling rack.
*While I have not experimented with alternative sweeteners such as date syrup I think that it may be possible if you want to eliminate the cane sugar.