These are my blank canvas muffins… I will use blueberries or raspberries, or instead add raisins… or even separate the dough and do half and half (our family is a bit divided- my husband and youngest daughter don’t care for baked fruit, my oldest and I think it’s the best thing ever).
These are #wholefood #plantbased goodness… no oil, vegan, essentially fat-free. Great for holiday mornings when you want to have something a little special. Guests (non-vegans and standard American diet eaters alike) love them.
Careful not to overbake- because they don’t have oil, they can dry out quickly. If you like a moister muffin, add an extra 1/4 cup of applesauce.
Ingredients
- 1.5 cup whole wheat flour
- 1.5 cup all-purpose flour (or oat flour)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/3 cup sugar (or less)
- 1 tsp vanilla
- 1/2 cup unsweetened applesauce
- 1 cup unsweetened soy milk
- 1 cup blueberries (optional- we often make them without any add-ins and they're delicious)
Instructions
- Preheat oven to 350°F
- Lightly spray 12-cup muffin tin with oil, or line with baking cups.
- Whisk together flours, baking powder, soda, cinnamon and sugar in a medium bowl until well combined.
- Add applesauce, vanilla and soy milk, stir until just combined.
- Add blueberries gently, being careful not to over-stir.
- Fill baking cups 3/4 full with batter.
- Bake 15-20 minutes, or until the edges are just golden brown and toothpick inserted in the center comes out clean.
Nutrition
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These look delicious, I can’t wait to try them! I have a question, would you happen to have advice on making them gluten free? Thanks for sharing!
Such a great question, Jackie! I would absolutely substitute 2.5c oat flour for the other flours. Oat flour is a bit denser and absorbs water more, so only 2.5c should be needed- but add a touch more if it’s too wet. Let me know how it goes!
I like the idea of not adding any fruit, my kids might like them better because they are a bit picky with baked fruits too.
Thanks for sharing this Gemma! Most of the time we don’t put anything in, or I’ll just throw a few raisins in the last two muffins before scooping them into the pan.
This sounds sooo good love! I love making muffins a quick to go breakfast when I am in a hurry. Cannot wait to try!
Thanks Charmae! Let me know how it goes!
Blueberry muffins are my favorite. I’m following you on Pinterest! Looks delicious! 🙂
Thanks Arhonda! I’ll look for you there too! 💕
The recipe doesn’t include any applesauce, except the “1/4 extra applesauce you mention”. Is that right?
Oh my gosh, Katie! I owe you the world. Thank you so much for pointing that out. I’ve modified the recipe and yes- it should have 1/2 cup in the original. Let me know if you make these!
I love blueberry muffins so much that they are my choice of dinner sides. We don’t eat a lot of rolls or breads because I would always rather have muffins. I love that this is a versatile mix and that I can divide the batter and make different types of muffins all baked together. This recipe is my next baking project with my kids. They are going to think it’s so cool that they can make whatever kind of muffin they want….
How sweet Savannah! I can’t wait to hear what they decide to add in to their muffins 🙂
Hi Crystal, could I use the smashed banana instead of the applesauce? Replace the milk with water? Thank you..
Yes to both! Let me know how it goes.
Hi Crystal, could I use the all purpose flour only and any adjustment to the measurement ? Thank you.
Yes, that should work fine, I’d use the same measurement.