Even the healthiest vegan muffin recipes will often call for sweetness from refined sugar or maple syrup and moisture from oil. If made only with whole wheat flour, baked goods can be quite dense. However, these whole grain muffins have natural sweetness from whole dates. A blend of whole wheat pastry and oat flours creates a light, fluffy texture. Frozen blueberries add a burst of flavor, but you can also use frozen raspberries, cherries, or even diced bananas. Finally, a baked good you can enjoy guilt-free.
1 cup pitted, dried Dates(200 g)
1 cup unsweetened almond milk (8oz)*
½ cup unsweetened applesauce (114g)
1½ teaspoons pure vanilla extract
1 ½ cups whole-wheat pastry flour (180g)
½ cup oat flour (45g)
1 tablespoon ground flax (6.5g)
2 teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon salt
1 cup frozen blueberries
12 muffin liners
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Preheat oven to 350F. Line a 12-count muffin tray with Parchment paper liners**. If using traditional paper liners, you will need to spray them with oil to prevent sticking
To make the wet mixture: In a microwave-safe container, combine the dates, almond milk, applesauce, and vanilla. Microwave 80-90 seconds, just to soften the dates. Set aside and let cool.
To make the dry mixture: In a large bowl, combine the whole wheat pastry flour, oat flour, flax meal, baking powder, baking soda, and salt. Use a whisk to sift the ingredients together.
To make the muffin batter: When the we mixture has cooled slightly, use an immersion blender (or food processor) to puree. Puree until smooth.
Pour the wet mixture into the bowl with the dry ingredients. Stir well to combine. As soon as you don't see any more raw flour specks, gently fold in the frozen berries (still frozen!) until combined.
Fill each of the muffin liners about ¾ full.
Place the muffins in the oven. Bake at 350F for about 22-25 minutes, until they pass the toothpick test and golden brown on the bottom.
Let cool 5 minutes before removing from the pan. Serve, refrigerate, or freeze.
*Chef’s Nut-Free Tip: If you need to keep these muffins nut-free, you can swap out the almond milk for a nut-free plant-based milk. Soy milk and oat milk work best to maintain a light, fluffy texture for this recipe.
**Chef's Oil-Free Tip: Parchment muffin liners require no oil spray. You can find them in the baking aisle of most healthy grocery stores. You can also use a re-usable silicon muffin mold for an oil-free muffin.
Want more Variations?
Swap out the berries and vanilla extract with a few fun variations:
Raspberry Lemon = Frozen Raspberries + Lemon Extract
Peppermint Chocolate Chip = Vegan Chocolate Chips + Peppermint Extract
Cinnamon Apple = Diced Apples + Cinnamon Extract
Maple Pecan = Chopped Pecans + Maple Extract
Serving size: 1/12 of a recipe (1 muffin)
Calories From Fat (8%) 10.68
% Daily Value
Total Fat 1.23g 2%
Saturated Fat 0.16g <1%
Cholesterol 0mg 0%
Sodium 268.97mg 11%
Potassium 203.27mg 6%
Total Carbohydrates 28.06g 9%
Fiber 3.81g 15%
Protein 3.14g 6%
Calcium 3.64mg <1%
Iron 76.37mg 424%
Vitamin A 12.31IU <1%
Vitamin C 0mg 0%