blueberry muffins

Try these oil-free Blueberry Muffins to fuel your day. You won’t believe they are missing oil and plant based!

Muffins feel like a treat because they are sweet, but these keep you feeling full and energized like a donut never could. They also travel well and don’t need to be refrigerated. I like to make a batch on Sunday and grab them throughout the week for breakfasts and lunches.

What is the Secret to Making Moist Muffins Without Oil?

There are several ingredients in this recipe that keep the muffins moist, including the blueberries. Bananas, plant milk and vanilla help too, but the unexpected secret is applesauce.

Applesauce is a wonderful substitute for oil and butter in any baking recipe. It adds a great deal of moisture without the fat, and I have a secret: There is even a substitute for applesauce if you don’t have any on-hand. You’ll never guess what it is!

Are Fresh or Frozen Blueberries Better for Muffins?

Neither! Both fresh and frozen blueberries are great options for muffins. Frozen blueberries may add a touch more moisture, but it isn’t enough to make a noticeable difference.

I like to stock up when berries when I see them on sale. They don’t last long in my house, no matter if they are fresh or frozen.

How do I Prevent my Muffins from Being Dry?

Surprisingly, dry muffins don’t have anything to do with their ingredients. Muffins become dry when the temperature they are cooked at is too high. This causes cracks on the tops and a dry texture.

To prevent muffins from being dry, use an oven thermometer to check the temperature and adjust it as needed. Also, do not overbake the muffins. Use a timer and stick to the prescribed cooking time.

Oil-Free Blueberry Muffins Recipe

Ingredients

• 1 cup applesauce
• 1/2 cup turbinado sugar or raw sugar (I’ve used agave with a good result also)
• 2 extra ripe bananas, mashed (if your bananas are not very ripe, you may need more sugar and liquid)
• 1 Tbsp plant milk
• 1 tsp vanilla
• 1 tsp baking soda
• 1/4 tsp salt
• 2 cups whole wheat pastry flour (regular flour or whole wheat flour with a little more liquid can be used also)
• 1 cup fresh or frozen blueberries
• 1/2 cup sliced almonds or other nuts (optional)

Instructions

1. Preheat oven to 350°.
2. In a large mixing bowl add 1 cup applesauce and 1/2 cup turbinado sugar. Mix with a wooden spoon.
3. Add the bananas, plant milk and vanilla then mix well.
4. Add baking soda, salt, and flour. Mix again.
5. Add optional nuts and gently fold in the blueberries.
6. Pour into a sprayed pan muffin pan.
7. Cook for 25 minutes until a tooth pick comes out clean.
8. Remove from pan once cool.

Serving

These are great with a cup of coffee or even smoothie. I like to make them for brunch or potlucks. They hold up well in a lunch box and don’t need to be refrigerated.

Variations

This recipe can also be made in a loaf pan and baked for 40 minutes or in a jumbo muffin pan and baked for 35 minutes.

What are your favorite kind of muffins? Blueberry will always be my favorite but I love almost every kind of muffins!

This recipe is similar to The World’s Best Banana Bread. It travels well, isn’t too sweet, and is oil free. It’s just as good!

More Plant Based Breakfast Recipes

If you like this recipe, you are sure to love these vegan breakfast ideas too:

• Oatmeal Cups
• Chocolate Banana Bread
• Apple Oatmeal Muffins
• Strawberry Banana Muffins
• Apple Cider Bread