These oil-free vegan blueberry oatmeal muffins are sweet, moist, rich in flavor and very satisfying. The perfect sweet treat for any special occasion.
2 cups (230g) whole spelt flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup rolled oats
1 cup soy milk (or almond milk for a soy-free version)
6 tablespoons almond butter or cashew butter
3/4 cup maple syrup
1 cup frozen bluberries (keep in the freezer all the time, until needed in step 6).
Preheat oven to 200ºC.
Start by combining the rolled oats and the non-dairy milk and set aside for exactly 20 minutes. Set a timer. While the oats soak, we´ll go on with the recipe.
In a large bowl, whisk all the dry ingredients and set aside.
In another large bowl, whisk the almond butter and maple syrup until combined. Set aside.
Once the soaking time is over (20 minutes), pour the soaked oats (including the non-dairy milk) in the bowl with the almond butter and maple syrup. Whisk carefully until well combined.
Finally, pour the wet mixture and the frozen blueberries into the bowl with the dry ingredients. Fold carefully until just combined. Do NOT overmix or you could end up with flat muffins!
Spoon the butter into silicon muffin cups or into paper liners. If using paper liners, place them first in a muffin tray. Fill the muffin cups/liners up until almost full.
Place in the oven (in the third lower rack) and bake at 200ºC for the first 10 minutes. Then reduce the heat to 180ºC and bake for another 20 minutes. DO NOT open the door during the process.
Remove muffins from the oven and let them rest until completely cool. If you used paper liners, make sure the muffins have cooled down completely. Otherwise you won´t be able to peel the paper line properly.
I recommend storing them in a plastic bag or air-tight container. The muffins will stay fresh up to 5-6 days in the fridge or up to 2-3 days at room temperature.
Recipe by The Bright Bird at https://www.thebrightbird.com/blueberry-oatmeal-muffins/