Healthy vegan blueberry muffins that are simple and delicious. These light and fluffy blueberry muffins and oil-free, refined sugar free and gluten-free.
Preheat oven to 180°C / Gas Mark 4
Line a muffin tray with 12 cupcake cases.
In a large bowl, mix together the ground almonds, oats, ground oats and baking powder.
In a separate bowl, mix together the vanilla extract, plant-based milk, applesauce and agave (or maple) syrup.
Pour in the dry mixture and combine to make a thick batter.
Add the blueberries and gently fold in.
Spoon the mixture into the cases and bake for 15-18 minutes until a skewer comes out dry.
Leave to cool then enjoy immediately or store in an airtight container for up to 6 days.
Work quickly to avoid the oats soaking up too much moisture and becoming gloopy. If the mixture becomes too thick, add more milk as required.