Fluffy and wholesome vegan blueberry muffins made with oats, dates, applesauce and other low-fat ingredients you’ll probably already find in your kitchen make a great baking project.
Combine soy milk, water, dates, and flax seeds in a bowl.
Preheat the oven to 400 degrees F (200 degrees C).
Combine ground oats, brown sugar, baking powder, and cinnamon in a large bowl.
Combine the date mixture, applesauce, and vanilla extract in a blender. Blend until evenly mixed; pour into the bowl with the oat mixture. Stir until no dry spots remain. Fold in blueberries. Pour batter into a 12-cup muffin tin.
Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Let cool in the tin.
Per Serving: 110 calories; protein 2.9g; carbohydrates 21.8g; fat 1.9g; sodium 132.3mg.
The best flavour of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which not always getting bigger as well as clear bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.