Yay baking!
Tbh, I’ve been having a weird couple of days. Just kinda feeling off. So I decided to fall back on the thing that can and always does make me very very happy: baking.
I wasn’t looking for some sort of complicated baking project; I just wanted to work with my hands, measure ingredients, and have a really delicious baked-good in front of me in just a few minutes.
Enter: these muffins!
They’re based off of this muffin recipe, which is a recipe based off these Zucchini Muffins from Pinch of Yum.
They’re made (almost) entirely in the blender/food processor. I really love recipes like that –– it almost seems impossible that a batter made in a blender can be so springy and toothsome in texture. But man, it couldn’t be easier. Which is especially helpful when you’re in a bit of a funk!
I also love these muffins because they’re loaded with ingredients that just make me feel good. I don’t know the scientific reasoning behind why dates, chia seeds, oats, applesauce, and cinnamon make me feel good, but they do. And because they’re so delicious, I don’t question it.
These muffins are actually very similar to the breakfast I have nearly every morning, just baked. And while I took the base from my Apple Spice Muffin recipe, I really loved adding some toasted walnut chunks and frozen wild blueberries (the teeny tiny ones!).
I also really like that there’s no refined sugar in these muffins –– the sweetness comes entirely from the applesauce, dates, maple syrup, and blueberries!
These muffins are a texture-lover’s dream. The batter won’t be totally smooth, and that’s okay. It’s fun to bite into a muffin and get some crisp walnut, some oats, and a bit of gooey date, all in the same bite.
I don’t find them too sweet, so I really love a couple of these topped with peanut butter for breakfast or as a snack at any point in the day. Of course, you could always save them for dessert if you fancy.
This recipe comes together in a snap, and I really think you’ll love the textures and flavors these mighty muffins have to offer. Enjoy!
PrintWholesome 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.”
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