This flourless blueberry mini muffins are a great vegan dessert which have just the right amount of sweetness.

 

Prep time:15 minutes

Cook time: 25 minutes

Servings: 24 muffins

 

INGREDIENTS:

 

• Rolled oats (11/2 cups)

• Baking powder (1 teaspoon)

• Baking soda (1/4 teaspoon)

• Salt (1/4 teaspoon)

• Unsweetened applesauce (1/2 cup)

• Honey (1/4 cup)

• Canola oil (3 tablespoons)

• Water (3 tablespoons)

• Flax meal (1 tablespoon)

• Vanilla extract (1 teaspoon)

• Blueberries (3/4 cup)

 

METHOD:

 

Step 1: Preheat your oven to 180°C (350°F). Grease a 24-cup muffin baking tin with nonstick spray.

Step 2: Blend the oats to make oat flour in a blender. Mix in the baking soda, baking powder, and salt. Add the honey, applesauce, water, oil, vanilla, and flax meal; puree until smooth. Combine the blueberries and separate the batter into the baking tin.

Step 3: Bake for 25 to 28 minutes, until a toothpick comes out clean when inserted in the middle. Cool the tin for 10 minutes by putting it on a flat wire tray, then take them out of the tin to cool completely.

 

Nutritional information
Calories	53
Fat	2,3 g
Protein	0,7 g
Carbs	7,7g
Fiber	0,7 g