Creativity Magazine

Vegan Oatmeal Blueberry Muffins

Posted on the 24 April 2012 by Msadams @HilaryFerrell

DSCF4189 650x487 Vegan Oatmeal Blueberry Muffins

This weekend my Mom came down to spend the night with Mr. A and me so she could go to a rock concert (Mom’s hip for her age icon wink Vegan Oatmeal Blueberry Muffins )

It was a weekend of firsts.

First time hubs and I decided to leave an umbrella at home, knowing it was going to rain.

First time I’ve ever stood outside in the rain for a concert, cursing myself for being so dismissive of an umbrella.

First time I didn’t have a hysterical fit that my hair was ruined by torrential rain (hey, I already have a husband…who cares).

First time I’ve ever accidentally led someone into a gay bar to seek shelter from the rain.

First time hubs ever entered a gay bar—by accident or on purpose.

First time I’ve ever made Vegan Oatmeal Blueberry Muffins.

I made them as a welcome present for my Mom, who eats blueberry oatmeal everyday.  Even though I made them on Friday, there were only 3 left by the time my Mom got here on Saturday.  So I guess that’s another first too.  First time I’ve finished a batch of muffins in less than 24 hours.

I think this means that my Mom needs to visit more often.

Vegan Oatmeal Blueberry Muffins

Vegan Oatmeal Blueberry Muffins 650x487 Vegan Oatmeal Blueberry Muffins

Ingredients:

  • 1 cup soy milk
  • 1 cup rolled oats
  • ¼ cup applesauce
  • 1 cup whole wheat flour
  • ½ cup agave nectar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups blueberry
  • 1 tablespoon vinegar
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg

 

Method

Preheat oven to 425 degrees.

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Combine applesauce, agave, vanilla, and vinegar in a small bowl.

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Beat until combined.

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Add oatmeal to mix.

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Stir until liquid is absorbed.

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Add soy milk.

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Mix until combined.

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In a separate bowl, add the remaining dry ingredients—flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

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Stir together.

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Pour your wet mixture into the dry ingredients.

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Stir until combined.

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Fold blueberries into mixture.

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Divide mixture evenly into a prepared 12 muffin tin pan.

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Bake muffins for 20 minutes.

Allow them to cool for 10 minutes before removing them from the pan.

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These muffins would make a deliciously nutritious addition to a packed picnic lunch.

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But they probably wouldn’t hold up so well in a rain soaked concert queue.

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Although, either way I sure they would be scrumptious.


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