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Date-sweetened blueberry muffin recipe with oats

Date-Sweetened Blueberry Muffins

Low in fat and fruit-sweetened blueberry muffins.
Course Bread
Cuisine American
Keyword Gluten-Free, Low-fat, Vegan
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 8 muffins
Calories 105kcal
Author Lauren Goslin



  • 8 large dates I used Medjool
  • 1/3 cup applesauce see below recipe for substitution
  • 2 tsp oil I use olive
  • 1/2 cup milk of your choice


  • 3/4 cup rolled oats
  • 1/4 cup brown rice flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 tsp cinnamon
  • 1/2 cup blueberries if you use frozen, thaw them prior to adding
  • 1/2 tsp lemon juice


  • Preheat the oven to 350 degrees.
  • Process the dates until broken down (or use my How To Soften Dates tip first and measure out about 1/2 cup).
  • Add in the applesauce, oil, and milk, and process until mixture is smooth.
  • Add the dry ingredients into the processor and mix until combined.
  • Lastly, pulse in the vinegar.
  • STIR in the blueberries, don't process them unless you want blue batter!
  • Divide the batter among 8 muffin cups (be sure they are lined or oiled).
  • Bake 15-18 minutes until the tops are golden.


Nutrition facts are based on using olive oil and unsweetened almond milk.
WW Points: 3


Calories: 105kcal | Carbohydrates: 18.1g | Protein: 1.7g | Fat: 2.1g | Fiber: 2.1g | Sugar: 7.3g