Easy Vegan Blueberry Muffins Food
EASY VEGAN (ALLERGY FRIENDLY) BLUEBERRY MUFFINS
Make and share this Easy Vegan (Allergy Friendly) Blueberry Muffins recipe from Food.com.
Provided by wherethedarknessmee
Categories Breads
Time 25m
Yield 12 muffins, 10 serving(s)
Number Of Ingredients 7
Steps:
- Mix it all together and throw it in the oven at 350 for about 20 minutes.
VEGAN BLUEBERRY MUFFINS
Make and share this Vegan Blueberry Muffins recipe from Food.com.
Provided by Be Nutritious
Categories Breakfast
Time 30m
Yield 12 muffins, 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Mix 1 Tbsp ground flax seed with 3 Tbsp water. Set aside.
- In one bowl combine all the dry ingredients and mix together.
- In another bowl combine wet ingredients and stir around.
- Add wet ingredients to dry ingredients together with 1 cup blueberries and mix until combined but not smooth. Do not over mix, few lumps are absolutely fine.
- Spoon mixture into greased muffin pan filling each tin 3/4 full. Bake 20 min in the oven preheated to 375°F.
Nutrition Facts : Calories 614.6, Fat 22.8, SaturatedFat 4, Cholesterol 8.5, Sodium 694.6, Carbohydrate 93.7, Fiber 6.4, Sugar 26.2, Protein 12.1
VERY SIMPLE BLUEBERRY MUFFINS
These vegan blueberry muffins are as easy as a box mix. I originally saw it published as a user submission at vegweb.
Provided by Nourished Homestead
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Combine flour, sugar, salt, and baking powder in a mixing bowl. Mix in soy milk and oil.
- Gently fold in blueberries.
- Pour into paper cups in a muffin pan and bake at 400 degrees for 25-30 minutes.
Nutrition Facts : Calories 153.4, Fat 5, SaturatedFat 0.7, Sodium 262.6, Carbohydrate 25.6, Fiber 0.9, Sugar 12.7, Protein 2.2
VEGAN BLUEBERRY MUFFINS
Make and share this Vegan Blueberry Muffins recipe from Food.com.
Provided by Vino Girl
Categories Quick Breads
Time 50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Line muffin cups with paper liners or spray with nonstick spray.
- Mix all ingredients together until moistened.
- Divide batter evenly among the muffin cups. Each should be filled 3/4 full.
- Bake 35 minutes or until the tops are firm.
- Cool on a wire rack.
Nutrition Facts : Calories 199.6, Fat 2.3, SaturatedFat 0.5, Sodium 216.2, Carbohydrate 43.1, Fiber 1.6, Sugar 25.6, Protein 2.7
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