Another one-bowl recipe comin' atchya!
I'm one of those weirdos that enjoys spending time in the kitchen and who enjoys doing the dishes. But I'm still human! Which means I'll cut corners whenever possible... and one-bowl recipes allow me to do just that!
One thing I love about eating whole, plant-based foods is that desserts can be eaten for breakfast, or as snacks. Banana "ice cream" is a perfect example of that, as are these moist and delicious blueberry muffins.
Dietitian's Recommendation: if using frozen blueberries as I did, do not thaw them! Also note, whenever using frozen blueberries the colour will bleed into the rest of the muffin regardless. I don't mind this personally, but if you want the blueberries and its colour to remain in its own little happy orb then using fresh blueberries will help to achieve this.
These muffins are best enjoyed fresh. If any will remain after 2 days it's best to seal it in advance in an airtight container or wrap them individually and place in the freezer to enjoy later.
One-bowl Oatmeal Blueberry Muffins
▸ ▹ Vegan, nut-free
Yield: 12 muffins
Prep Time: 15 min
Cooking time: 20 min
Total Time: 35 min
2 Tbsp (14 g) ground flax seeds
6 Tbsp (90 mL) water
1/3 cup (85 mL) soy milk
1 tsp (5 mL) white vinegar
1/4 cup (63 mL) coconut oil, melted
1/3 cup (85 g) unsweetened applesauce
1/3 cup (75 g) sugar, or sub agave or maple syrup
1 tsp (5 mL) pure vanilla extract
1/2 tsp ground cinnamon
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
2 cups (160 g) old-fashioned rolled oats blended into a flour*
1.5 cups (150 g) blueberries, fresh or frozen
2 Tbsp (7 g) white whole wheat flour (if using frozen blueberries)
INGREDIENTS: Sprinkle Topping (optional)
1 Tbsp (12 g) sugar
1/2 tsp ground cinnamon
Preheat the oven to 375 F (190 C) and lightly grease a muffin tin or add paper muffin liners.
In a large bowl, whisk together the flax seeds and water and allow it to sit for 5 minutes until the flax gels, stirring once after a couple minutes.
To the flax gel, add the soy milk and vinegar, whisk, and allow to sit for another 5 minutes. Meanwhile, blend the oats into a flour.
Add the oil, applesauce, sugar, vanilla and cinnamon and whisk.
One at a time add the baking soda, baking powder and salt stirring after each addition. Then gently mix in the oat flour until just combined.
Gently stir in blueberries until just combined. If frozen, no need to thaw them. Toss first in flour until coated and then stir into the muffin batter until just combined. Divide evenly into the muffin tin.
For the sugar and cinnamon sprinkle, mix these two ingredients together first and then evenly distribute on top of the 12 muffins.
Bake until a toothpick inserted into the centre comes out clean, about 20 minutes.
* Speed-it-up: by using purchased oat flour. If you opt for this, use 1+3/4 cups (160g).
Storage: store in an airtight container in the fridge for up to 2 days. Store in an airtight container or wrap individually and place in the freezer for up to 2 months.
Did You Try This Recipe?
Let me know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes