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–+ servings

Dairy-Free Blueberry Muffins

These blueberry and oatmeal muffins are about 100 calories each and make for a healthy afternoon snack option!
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Prep Time:12 minutes
Cook Time:25 minutes
Total Time:37 minutes
Servings: 12
Author: Melissa Bravo-Almazan

Equipment

  • 12 cup muffin pan

Ingredients

  • 1 cup blueberries fresh or frozen
  • 1/2 cup unsweetened applesauce
  • 1/2 cup granulated sugar
  • 1/2 cup milk substitute
  • 2 egg whites
  • 1 tsp vanilla extract
  • 1/2 cup oats
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground ginger

Instructions

  • Preheat oven to 350°F. Add liners to your muffin pan. Set aside.
  • In a medium sized bowl, whisk together all dry ingredients.
  • Add wet ingredients to dry ingredients. Combine well. Gently fold in blueberries.
  • Pour batter into muffin pan. I like to use a cookie scoop to scoop batter into the pan. Top muffins with a few more blueberrries before placing into the oven. Bake for 25-30 minutes. Tops should be slightly golden.
  • Once muffins are cool enough to remove from the pan, place them on a cooling rack so that the moisture can evaporate from the bottoms.

Notes

These keep well at room temperature.