Total Time
30mins
Prep 10 mins
Cook 20 mins

These are delicious! From "The Garden of Vegan" by Tanya Barnard & Sarah Kramer.

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees F.
  2. In a medium bowl, stir together soy milk and oat flakes.
  3. Set aside for 10 minutes.
  4. In a large bowl, stir together the flour, baking powder, baking soda, and salt.
  5. Stir in the applesauce, sweetener, oil, and oat mixture.
  6. Gently stir in the blueberries and spoon into lightly greased or oiled muffin tins.
  7. Bake for 20-25 minutes, or until inserted toothpick comes out clean.
Most Helpful

5 5

These are wonderful! I am not a vegan and did make a change to the recipe as I used butter and regular sugar rather than oil and stevia. I doubled the recipe and got 26 regular size muffins. Thanks, I needed something without eggs and these were so good I would make them again!

5 5

I used what we had: oatmilk and cinnamon applesauce. I added a bit more sugar: 3/4 cup brown sugar, and also added 1 tsp. vanilla. Everything else I followed true to this wonderful recipe. I am brand new to vegan baking and very grateful to have found this total keeper. Thank you hannahactually*
Update: Oops, I forgot - I used 2 cups of blueberries!

5 5

Excellent muffin recipe!!! I just got finished baking them for the first time and they are wonderful. I am so excited to find a recipe that turned out great using the egg replacer.