Wholesome Vegan Blueberry Walnut Muffins
A mighty wholesome muffin made with ingredients like oats, chia seeds, dates, applesauce, and blueberries! Love these as a breakfast or snack!
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 7 muffins
- Category: Snack
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 tablespoon chia seeds
- 3 tablespoons water
- 1 cup old fashioned rolled oats (gluten free if desired!)
- 4 medjool dates, pitted*
- 1/4 cup neutral oil, like avocado
- 2 tablespoons maple syrup or agave
- 1/2 cup unsweetened applesauce
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1/3 cup chopped raw** or toasted unsalted walnuts
- 1/3 cup frozen wild blueberries (the tiny ones!)
Instructions
- Preheat your oven to 350 degrees F. Position the rack in the middle of your oven.
- Mix your chia seeds and water in a small bowl. Set aside to thicken for five minutes.
- Add your oats, dates, oil, maple syrup, applesauce, baking soda, cinnamon, salt, and your thickened chia mixture to your food processor or blender, and blend until relatively smooth. It’ll be a bit chunky, and that’s okay!
- Grease seven cups of a muffin pan with a bit of oil***.
- Pour your muffin batter to a medium mixing bowl. Add your walnuts, and stir well to combine.
- Add your frozen blueberries and gently mix. If you mix too much, the colors from the blueberries will bleed.
- Add batter to prepared muffin cups, filling 3/4 of the way full. Using a damp finger, flatten the top of each muffin to ensure even browning.
- Bake for 22-25 minutes, or until the muffins spring back when softly poked.
- Allow to cool for 5 minutes in the pan before carefully removing them and allowing them to cool completely on a cooling rack. I even like popping them in an air-tight container once they’ve cooled to room temperature and then sticking them in the fridge overnight!
Notes
*Dates: If your dates are hard or cold, cover them with hot water for a few minutes to soften them. Then drain them completely, squeezing out any extra water.
**Walnuts: If using raw walnuts, I highly recommend toasting them for extra flavor. Either bake them in your preheated oven for a few minutes or toast them in a pan on the stove, stirring constantly. Stop when they become fragrant and brown (be careful not to burn!).
***Oil: I prefer coating each muffin cup with oil over using muffin liners. The oil helps the sides set and gives the muffins a nice “crust.”
Find it online: https://www.fooduzzi.com/2024/01/vegan-blueberry-walnut-muffins/
