Egg Free Blueberry Muffins
These Egg Free Blueberry Muffins are the perfect warm fall or winter breakfast, are vegan, dairy free and egg free! Made 100% with pantry staple ingredients that you likely already have in your cupboards. A healthy and delicious breakfast is ready in about 30 minutes.
Servings: 12 muffins
Calories: 276kcal
Cost: $1
Ingredients
- 2 1/3 cups all-purpose flour
- 1 cup old-fashioned oats *
- 1 cup sugar
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon Sea Salt
- 1 cup apple sauce
- 1/2 cup coconut oil melted
- 1/3 cup plain unsweetened almond milk plus extra if needed
- 1 teaspoon pure vanilla extract
- 1 cup blueberries fresh, frozen, or dried
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease a muffin pan, or full each cup with liners.
- In a large mixing bowl, add all the dry ingredients: flour, oats, sugar, cinnamon, baking powder, ginger, and salt. Mix to combine.
- Add the wet ingredients into the dry: the apple sauce, coconut oil, almond milk, vanilla extract, and blueberries. Stir well. Batter should be thick but if you want to thin it out, add a splash of almond milk.
- Place a 1/3 scoop of batter into each muffin cup until cups are evenly full. Sprinkle with extra cinnamon and sugar, if desired.
- Bake muffins for 20 to 25 minutes until golden brown on top. Insert toothpick into the center of muffins to test for doneness (the toothpick will come out clean when muffins are cooked through).
Notes
don't use quick cooking or instant oats - use old fashioned or rolled for best results
Nutrition
Calories: 276kcal | Carbohydrates: 44g | Protein: 4g | Fat: 10g | Saturated Fat: 8g | Sodium: 94mg | Potassium: 78mg | Fiber: 2g | Sugar: 20g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg