Vegan Wild Blueberry Muffins

Course: Snacks

Cuisine: American

Keyword: oven, vegan

Prep Time: 30

Cook Time: 40

Total Time: 1 20

Servings: servings

Calories: 79kcal

These vegan wild blueberry muffins may be a hit. Or not. But it will definitely be fun to try them out.

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Ingredients

1/2 cup whole dates, pitted and chopped
1 tbsp ground flaxseed
1/4 cup unsweetened almond milk
1 1/2 cups roasted sweet potato
1 tsp vanilla
1/2 cup unbleached all purpose flour
1/4 cup unbleached all purpose wheat flour
1/4 cup oat flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground cardamom
1/4 tsp sea salt
1/2 cup frozen wild blueberries, thawed

Instructions

Preheat oven to 350 degrees F.
Line muffin pan with muffin pan liners (optional)
Combine ground flaxseeds and 3 tbsp warm water in small bowl and set aside for five minutes.
Microwave dates and almond milk on high for 1-2 minutes, stirring until mixture forms paste.
Blend the following until smooth: date mixture, prepared flaxseed mixture, sweet potato, and vanilla.
In large bowl whisk together: flours, baking powder, baking soda, salt, and cardamom.
Pour contents of blender into flour mixture and stir until JUST combined. Do not overman.
Gently fold wild blueberries into muffin batter.
Scoop into muffin cups, 2/3rd full.
Bake for 40 minutes, turning pan halfway through. (See note)
Cool on wire rack for ten minutes.
Serve warm or refrigerate.

Notes

Muffins may appear to be done and even "pass" the toothpick test at the halfway mark. They are not done. Continue cooking them through closer to the 40 minutes...

Nutrition