BEST Healthy VEGAN Blueberry & Chocolate Chip MUFFINS – Gluten-Free, Oil-Free, Refined Sugar-Free

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Vegan Blueberry & Chocolate Chip Muffins
Yields 1 dozen muffins

INGREDIENTS

1/2 cup + 2 tbsp plant milk
1 tbsp apple cider vinegar
1/4 cup nut or seed butter of choice
1 ¼ cup date paste ( https://youtube.com/shorts/2GQZ-WAe9mM )
1 tsp vanilla bean powder OR 2 tsp vanilla extract
2 cups rolled oats
2 tsp baking powder
1 tsp baking soda
¾ cup date sweetened chocolate chips or 1 pint of blueberries
Optional:
1 tsp cinnamon
1/4 tsp salt

Blueberry Muffin Streusel

1/2 cup + 2 tbsp almond flour
2 tbsp arrowroot powder
1 tsp cinnamon
1 tbsp date paste ( https://youtube.com/shorts/2GQZ-WAe9mM )

INSTRUCTIONS

Preheat oven to 425F.

If using, prepare the streusel by combining the almond flour, arrowroot powder, and cinnamon. Add the date paste and mix with a fork to form small clusters of the mixture and set aside.

Add the plant milk and apple cider vinegar to a blender. Let sit for 5 minutes. Add date paste, nut butter, vanilla, cinnamon, and rolled oats. Blend until the oats have mostly broken down ( do not overblend ) Add the baking powder and soda. Fold in blueberries or chocolate chips.

Scoop the batter evenly into 12 standard muffin liners in a muffin pan ( just under ⅓ cup per muffin).

If you are adding streusel, lay a piece of parchment paper over the muffins. Bake for 5 minutes, then reduce the oven temperature to 350F and bake for an additional 15 minutes. Remove the parchment paper 5-10 minutes before the baking time is over.

The muffins should be slightly firm to the touch when they are done. Remove from the oven and allow to cool. Enjoy!

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