Fluffy Low-Fat Vegan Blueberry Muffins - cooking recipe

Ingredients

3/4 cup soy milk
3/4 cup water
12 dates, pitted
1 1/2 tablespoons flax seeds
2 cups rolled oats, ground
1 tablespoon brown sugar (optional)
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
3/4 cup applesauce
1/2 teaspoon vanilla extract
1 cup fresh blueberries

Preparation

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.