• 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These healthier gluten-free, vegan, no-sugar-added muffins are great for breakfast or an afternoon snack. No guilt eating one of these.

My Healthy Kitchen


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with parchment paper liners; spray liners with cooking spray.

  • Place dates in a bowl; cover with soy milk. Let stand until softened, 10 to 15 minutes.

  • Mix water and flax seeds together in a separate bowl. Let stand until thickened, 5 to 10 minutes.

  • Combine oat flour, millet flour, tapioca flour, baking powder, cinnamon, and baking soda in a bowl. Mix well.

  • Place the soy milk-date mixture, applesauce, and vanilla extract in a blender or food processor. Blend until smooth. Transfer to the bowl with the flour mixture; add the soaked flax seeds. Mix with a spoon until no dry spots remain. Fold in apples, walnuts, and raisins gently. Spoon batter into the muffin cups.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean and tops begin to brown and form cracks, 30 to 35 minutes. Cool for 15 to 20 minutes before serving.

Nutrition Facts

232 calories; 8.5 g total fat; 0 mg cholesterol; 199 mg sodium. 37.6 g carbohydrates; 5 g protein; Full Nutrition