🍰 Moist Vegan Blueberry Muffins

Name: Moist Vegan Blueberry Muffins
Total time: 30 min
Yield: 4 servings
Ingredients: 50 g raw cane sugar; 50 g sugar-free applesauce; 250 ml oat drink (oat milk); 50 ml rapeseed oil; 1 vanilla pod; 150 g spelt flour Type 1050; 100 g oat flakes; 2 tsp cream of tartar baking powder; salt; 150 g blueberries

136 kcal · 30 min · 4 servings

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Ingredients

50 g raw cane sugar
50 g sugar-free applesauce
250 ml oat drink (oat milk)
50 ml rapeseed oil
1 vanilla pod
150 g spelt flour Type 1050
100 g oat flakes
2 tsp cream of tartar baking powder
salt
150 g blueberries

Instructions

1. Mix raw cane sugar, apple sauce, oat drink, and rapeseed oil in a large bowl.
2. Slice the vanilla pod in half lengthwise.
3. Scrape out the vanilla seeds with a knife.
4. Stir the vanilla seeds into the sugar mixture.
5. Combine spelt flour, oat flakes, baking powder, and a pinch of salt in a separate bowl.
6. Add the dry ingredients to the wet ingredients.
7. Mix everything until you have a smooth batter.
8. Wash the blueberries and remove any unripe ones.
9. Gently fold the blueberries into the batter.
10. Fill the batter into a muffin tin lined with muffin cups.
11. Preheat the oven to 180 °C (convection 160 °C or gas mark 2–3).
12. Bake the muffins for about 25 minutes until golden brown.
13. Remove the muffins from the oven.
14. Let them cool down for a short moment.
15. Serve the muffins.

Nutrition per serving

kcal: 136
Protein: 3 g · Fett/Fat: 5 g · Carbs: 19 g