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  • Prep-time: / Cook Time:
  • Makes 1 dozen muffins

Lemon zest and cardamom give these vegan Blueberry Muffins their amazing flavor and aroma. Oat and millet flours produce a muffin that is hearty and filling, and dates and applesauce lend sweetness and moistness without the use of sugar and oil.

From straightupfood.com.

vegan blueberry muffins

Ingredients

  • 12 Medjool dates, pitted and chopped (about 1½ cups or 8 ounces)
  • 1 cup unflavored, unsweetened plant milk
  • 1½ cups old fashioned rolled oats
  • ¾ cup millet
  • 2 teaspoons baking powder
  • ½ teaspoon ground cardamom
  • ½ cup applesauce
  • 1 teaspoon lemon zest, packed
  • 1 cup fresh or frozen blueberries (if frozen, do not thaw first)
  • ½ cup roughly chopped walnuts

Instructions

  1. Preheat oven to 350ºF.
  2. In a small bowl, cover the chopped dates with the non-dairy milk and set aside (so the dates may soften).
  3. Grind oats and millet into a flour in your blender (a high-speed blender will do a finer job) and place into a mixing bowl. Add the baking powder and cardamom to this and stir with a fork.
  4. Place the dates and non-dairy milk into a blender and blend until smooth. Add this date mixture to the bowl of dry ingredients along with the applesauce and lemon zest, and mix with a spoon until all the dry ingredients have disappeared.
  5. Gently fold in the blueberries and chopped walnuts. Spoon the batter into a silicone muffin pan or parchment muffin papers in a metal pan, filling each muffin cup about ¾ full. (Since the batter has no oil, I have found that regular cupcake papers tend to stick to the muffins).
  6. Bake for 30 minutes. The muffins will be done when the tops have begun to brown and cracks appear, and when a toothpick inserted comes out clean. Let cool in the pan for at least 15 to 20 minutes before removing.

    Notes

    Blueberries tend to sink into the batter during cooking, so I like to push a few blueberries into the top of each muffin just before baking (make sure they’re pushed in though, or they will roll off during rising).

    If you’ve never used cardamom, I urge you to seek some out. Cardamom is a wonderfully aromatic spice used in India and in South Asian cooking. You can buy it pre-ground or in seed form, but I like to buy the seeds and ground them myself since this results a bigger flavor and aroma. Cardamom can be found wherever spices are sold.

    If you do not have cardamom, substitute with 1-½ teaspoons cinnamon.

Comments (4)

(5 from 1 votes)
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Becky5 months ago
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Some of my kids can’t have apples or pears. Do you think subbing for sweet potato puree would work?

Evan6 months ago
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Delicious!

Nancy McClendon6 months ago
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Fairly easy to make, and very satisfying! I did not expect them to be sweet, and they weren’t—but just the right amount of sweetness. I recommended them to several friends!

Andi6 months ago
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My favorite blueberry muffin recipe! Amazing texture for being gluten free and naturally sweetened.

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about the author

Cathy Fisher

Cathy Fisher is the creator of StraightUpFood.com, a website offering free recipes and information on eating a whole-food, plant-based diet free of salt, oil and sugar. She is also a cooking instructor, teaching classes at TrueNorth Health Center and the McDougall Program, both in Santa Rosa, CA. Cathy began eating a plant-based diet in 1999, and in 2016 published her first cookbook, Straight Up Food: Delicious and Easy Plant-based Cooking without Salt, Oil or Sugar.

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