These wholesome eggless blueberry muffins from Grant’s mum Ann are a delightful twist on a classic favourite. Moist and flavourful these muffins are loaded with blueberries and only take 25 minutes in the oven.
This recipe has applesauce to bind and thicken, honey to sweeten and whole wheat and oat flours for plenty of fibre. You can use either frozen or fresh blueberries.
Ann’s Eggless Blueberry Muffins
1 cup whole wheat flour
1 cup oat flour
1 tsp baking powder
1/2 tsp premium baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/3 cup (or less) raw Manuka honey
1/2 cup unsweetened applesauce
2 tsp vanilla extract
1 cup oat milk
1 cup blueberries, fresh or frozen
Preheat your oven to 400 degrees.
Mix the first six ingredients in a large bowl.
Place remaining ingredients in the centre. Carefully fold from centre to outside until all ingredients are blended. Be very careful not to over stir.
Spoon the batter into a nonstick muffin pan (or coat an ordinary muffin pan with vegetable spread).
Bake for 25 minutes or until the tops are brown. Makes 8-10 muffins or 16 small muffins.