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Cinnamon Blueberry Oat Muffins

Sugar-Free Cinnamon Blueberry Muffins (GF, Vegan)

Low in fat and fruit-sweetened blueberry muffins.
Course Bread
Cuisine Muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 7 muffins
Calories 106kcal
Author Lauren Goslin


  • 8 large dates I used Medjool
  • 1/3 c. applesauce
  • 2 t. oil I used olive
  • 1/2 c. dairy-free milk
  • 1/2 t. lemon juice
  • 3/4 c. rolled oats
  • 1/4 c. brown rice flour
  • 1/2 t. baking powder
  • 1/4 t. baking soda
  • 1/4 t. sea salt
  • 1/2 t. cinnamon
  • 1/8 t. powdered stevia extract
  • 1/2 c. blueberries if you use frozen, thaw them prior to adding


  • Preheat the oven to 400 degrees.
  • In a small bowl, mix the milk with the lemon juice and set aside for a few minutes.
  • Process the dates until broken down and they form a ball of paste.
  • Add in the applesauce and oil and process until mixture is smooth.
  • Add in the milk mix and process until smooth.
  • In another bowl, mix the oats, flour, baking powder, baking soda, cinnamon, salt, and stevia.
  • Add the dry mix into the processor and pulse just until combined.
  • STIR in the blueberries, don't process them unless you want blue batter.
  • Divide the batter among 7-8 muffin cups (be sure they are lined or oiled).
  • Bake 20-25 minutes until the tops are golden.
  • Cool and enjoy!


Nutrition facts are based on using olive oil and unsweetened almond milk. Weight Watchers points (new system): 3


Serving: 1g | Calories: 106kcal | Carbohydrates: 20.6g | Protein: 2g | Fat: 2.3g | Polyunsaturated Fat: 2.3g | Sodium: 125mg | Fiber: 2.5g | Sugar: 8.4g