Okay, first off I just have to say that I’m so happy with how this recipe turned out.
Muffins have always been one of my favorite baked goods, but I haven’t had a classic blueberry muffin since before going vegan. I’ve been meaning to create a vegan recipe, but since I already have a recipe for blueberry muffin squares, I thought I’d kick this one up a notch by also making them low-fat with no oil.
You might be skeptical if the texture or taste will be compromised, and I completely understand. No one wants to eat a dry muffin, or worse… one of those muffins that comes out of the oven as hard as a rock. Luckily, these are completely delicious and not dry in the slightest. On top of it all, this recipe is incredibly easy, so I hope you give it a try 🙂
Low Fat Blueberry Muffins Recipe:
Makes 12 Muffins
- 1½ cups whole wheat pastry flour
- ½ cup rolled oats
- 2 tsp baking powder
- 1 tsp baking soda
- ½ cup packed brown sugar, plus extra for sprinkling
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp salt
- 1 cup unsweetened applesauce
- ¼ cup pure maple syrup
- 1 ½ cups fresh or frozen blueberries
- Preheat oven 350 degrees Fahrenheit. Line the cups of a 12-cup muffin tin with paper liners.
- In a large bowl, whisk flour, oats, baking powder, baking soda, salt, spices, and brown sugar together until well combined. Then add applesauce and maple then stir until combined. Add blueberries, stirring until just combined. Spoon into muffin cups 3/4 full. Sprinkle additional brown sugar on top.
- Bake for 20 minutes, or until a tooth pick inserted in the center comes out clean.