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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