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Low-Fat Vegan Blueberry Muffins with Whole Grain, Gluten-free Flour

Low-Fat Vegan Blueberry Muffins with Whole Grain, Gluten-free Flour

By Linda Middlesworth,
Makes 1 dozen muffins | Ready in 30 minutes | Stores 5 days in fridge


  • 1½ tablespoons ground flax seed
  • ¾ cup unsweetened, non-dairy milk
  • ¾ cup water
  • 12 large Medjool dates, pitted
  • 2 cups rolled oats, ground (oat flour)
  • 1 tablespoon baking powder
  • ½ teaspoon ground cinnamon
  • ¾ cup applesauce, unsweetened
  • 1 cup blueberries, fresh or frozen



  1. Add ground flaxseed, non-dairy milk, water, and dates to a bowl. Set aside until needed.
  2. Preheat the oven to 400°F. Fill muffin pan with paper muffin cups or use a non-stick muffin pan.
  3. In a large bowl, add the ground rolled oats, baking powder, and cinnamon. For a lighter consistency, put all of the dry ingredients through a sifter.
  4. Add the applesauce and the flax-date mixture to a blender. Blend until the mix has an even consistency.
  5. Fold the wet ingredients into the dry ingredients. Mix for just long enough that everything is moistened and the batter has an even consistency. Fold in the blueberries.
  6. Pour the batter into the muffin cups and bake for 20 minutes. Remove from oven and let cool for 5 minutes. Enjoy!

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