blueberry muffins that Ann made

Ann’s Eggless Blueberry Muffins

These wholesome eggless blueberry muffins are quick and easy to make and only take 25 minutes in the oven.

Grant’s mum Ann used a recipe from Dr Caldwell Esselstyn that has applesauce to bind and thicken, honey to sweeten and whole-wheat and oat flours for plenty of fibre.  You can use either frozen or fresh blueberries, but my preference is fresh, right now you can get three punnet’s for $6.00 at Fruit World.


Ann’s Eggless Blueberry Muffins 

1 cup whole-what flour

1 cup oat flour

1 tsp baking powder

1/2 tsp premium baking soda

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/3 cup (or less) raw Manuka honey

1/2 cup unsweetened applesauce

2 tsp vanilla extract

1 cup oat milk

1 cup blueberries, fresh or frozen

Preheat your oven to 400 degrees.


Mix the first six ingredients in a large bowl.

Place remaining ingredients in the center. Carefully fold from center to outside until all ingredients are blended. Be very careful not to over stir.

Spoon the batter into a nonstick muffin pan (or coat an ordinary muffin pan with vegetable spread).

Bake for 25 minutes or until the tops are brown. Makes 8-10 muffins or 16 small muffins.

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