Vegan Blueberry Muffins

Ingredients

• 50 g raw cane sugar
• 50 g unsweetened applesauce
• 250 ml oat milk
• 50 ml Rapeseed Oil
• 1 vanilla pod
• 150 g Spelt flour Type 1050
• 100 g rolled oats
• 2 tsp Weinstein baking powder
• a pinch of salt
• 150 g blueberries

Instructions

1. 1.

   Mix raw cane sugar with applesauce, oat milk and rapeseed oil. Split the vanilla pod lengthwise, scrape out the seeds with a knife and stir in. Combine spelt flour with rolled oats, baking powder and a pinch of salt. Add this dry mixture to the wet ingredients and whisk into a smooth batter.

2. 2.

   Wash and rinse blueberries, then gently fold them into the batter. Pour the batter into a muffin tin lined with paper liners and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 25 minutes until golden brown.

3. 3.

   Remove vegan blueberry muffins from the oven, let them cool briefly, then serve.