EASY VEGAN BLUEBERRY MUFFINS
Easy Vegan Blueberry Muffins make the perfect healthy snack.
Provided by Bintu Hardy
Categories Snack
Time 30m
Number Of Ingredients 10
Steps:
- Preheat the oven to fan assisted 160C / 180C / 350F / gas 4 and line a 12 cup muffin tray line with muffin liners.
- In a large bowl, mix the flours, brown sugar, baking powder, and salt.
- In another bowl whisk together the mashed banana, oil, almond milk and lemon zest.
- Add the wet ingredients along into the dry and mix until just combined before carefully folding in the blueberries.
- Divide the muffin batter into the muffin cups and bake for 20-22 mins or until a skewer inserted into a muffin comes out clean.
- Allow the muffins to cool slightly in the baking tin before transferring them a cooling rack.
Nutrition Facts : Calories 173 kcal, Carbohydrate 26 g, Protein 2 g, Fat 6 g, Sodium 112 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
VEGAN BLUEBERRY MUFFINS (GLUTEN-FREE)
The BEST Vegan Blueberry Muffins: moist, light, fluffy, and packed full of sweet, juicy blueberries. They're fuss-free, easy to make and come together in one bowl! They're also gluten-free, refined sugar free and healthy enough for breakfast.
Provided by Rhian Williams
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
- Once melted, add the milk to the same bowl along with the lemon juice, maple syrup, vanilla, salt and ground almonds.
- Sift in the flour, baking powder and bicarbonate of soda.
- Mix well, adding a tiny splash more milk if it's looking too dry.
- Add the fresh blueberries and fold in gently, to make sure you don't crush them.
- Transfer the mixture between muffin cases in a muffin tin.
- Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean.
- Tastes best when fresh, but keeps covered in the fridge for up to a few days.
Nutrition Facts : Calories 195 kcal, Carbohydrate 21 g, Protein 4 g, Fat 12 g, SaturatedFat 5 g, Sodium 46 mg, Fiber 3 g, Sugar 10 g, ServingSize 1 serving
VEGAN BLUEBERRY MUFFINS WITH APPLESAUCE
Mmmmm... Vegan blueberry muffins...
Provided by specialk
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 12 cups of a mini muffin tin with paper liners or spray with cooking spray.
- Mix blueberries, flour, sugar, applesauce, soy milk, soy margarine, baking powder, vanilla extract, and salt together in a bowl. Spoon batter into muffin cups, filling them 3/4-full.
- Bake in the preheated oven until tops are firm, about 35 minutes. Cool slightly on a rack.
Nutrition Facts : Calories 204.7 calories, Carbohydrate 39.6 g, Fat 4.2 g, Fiber 1.3 g, Protein 2.7 g, SaturatedFat 0.7 g, Sodium 274 mg, Sugar 21.8 g
VEGAN BLUEBERRY MUFFINS
These juicy vegan blueberry muffins are made with applesauce and soy yogurt. They taste great, but best the same day.
Provided by Christine
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 38m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Combine flour, baking powder, baking soda, and salt in a large bowl. Stir together 1/2 cup plus 2 tablespoons white sugar, unsweetened applesauce, yogurt, oil, vanilla sugar, and vanilla extract in a second bowl. Fold into flour mixture using a spatula, but do not over mix. Fold in blueberries.
- Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle with brown sugar.
- Bake in the preheated oven until tops spring back when lightly pressed, 18 to 22 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 193.4 calories, Carbohydrate 34.2 g, Fat 5.3 g, Fiber 1.2 g, Protein 2.9 g, SaturatedFat 0.8 g, Sodium 253.2 mg, Sugar 16.3 g
VEGAN BLUEBERRY MUFFINS
Steps:
- Preheat the oven to 375F. Spray a muffin tin with cooking spray and set aside.
- In a small bowl combine soy milk and apple cider vinegar. Set aside to allow milk to curdle.
- In a larger bowl combine flour, baking powder, baking soda, and salt. Set aside. In a separate bowl, mix together sugar, canola oil, lemon zest, and vanilla extract. Add soy milk/vinegar mixture and stir to combine. Stir in the dry ingredients until well incorporated. Be careful not to over-mix - a few lumps are okay. Gently fold in the blueberries.
- Spoon into muffin tins, filling each cup about ¾ full. Bake for 20-25 minutes until a knife inserted in the middle comes out clean.
- Remove from heat and allow muffins to cool before removing from pan.
Nutrition Facts : Calories 160 kcal, Carbohydrate 36 g, Protein 3 g, Fat 8 g, Sodium 131 mg, Sugar 17 g, SaturatedFat 1 g, Fiber 2 g, ServingSize 1 serving
VEGAN BLUEBERRY MUFFINS
Lemon zest and cardamom give these vegan Blueberry Muffins their amazing flavor and aroma. Oat and millet flours produce a muffin that is hearty and filling, and dates and applesauce lend sweetness and moistness without the use of sugar and oil. From straightupfood.com.
Categories Baked & Stuffed/">Baked & Stuffed
Number Of Ingredients 10
Steps:
- Preheat oven to 350ºF.
- In a small bowl, cover the chopped dates with the non-dairy milk and set aside (so the dates may soften).
- Grind oats and millet into a flour in your blender (a high-speed blender will do a finer job) and place into a mixing bowl. Add the baking powder and cardamom to this and stir with a fork.
- Place the dates and non-dairy milk into a blender and blend until smooth. Add this date mixture to the bowl of dry ingredients along with the applesauce and lemon zest, and mix with a spoon until all the dry ingredients have disappeared.
- Gently fold in the blueberries and chopped walnuts. Spoon the batter into a silicone muffin pan or parchment muffin papers in a metal pan, filling each muffin cup about ¾ full. (Since the batter has no oil, I have found that regular cupcake papers tend to stick to the muffins).
- Bake for 30 minutes. The muffins will be done when the tops have begun to brown and cracks appear, and when a toothpick inserted comes out clean. Let cool in the pan for at least 15 to 20 minutes before removing. Notes Blueberries tend to sink into the batter during cooking, so I like to push a few blueberries into the top of each muffin just before baking (make sure they're pushed in though, or they will roll off during rising). If you've never used cardamom, I urge you to seek some out. Cardamom is a wonderfully aromatic spice used in India and in South Asian cooking. You can buy it pre-ground or in seed form, but I like to buy the seeds and ground them myself since this results a bigger flavor and aroma. Cardamom can be found wherever spices are sold. If you do not have cardamom, substitute with 1-½ teaspoons cinnamon.
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
VEGAN BLUEBERRY MUFFINS
Moist, loaded with blueberries, and so easy to make from scratch, this healthy vegan muffins recipe requires only 7 ingredients and is made in 1 bowl!
Provided by Julie | The Simple Veganista
Categories Breakfast
Time 35m
Number Of Ingredients 10
Steps:
- Once completely cooled, store the muffins with a paper towel underneath and overtop in a container on the counter for up to 3 - 4 days. The paper towels will soak up moisture and keep them from getting too moist, losing their delicious crunchy top. They are also fine loosely covered for 1 - 2 days. Or store in the refrigerator for up to a week.
- Once completely cooled, wrap muffins individually and store them in a freezer-safe container or baggie for up to 2 months. When ready to eat let thaw to room temperature.
Nutrition Facts : Calories 157 calories, Sugar 14.6 g, Sodium 352.7 mg, Fat 2.9 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 30.9 g, Fiber 1.9 g, Protein 2.7 g, Cholesterol 0 mg
VEGAN BLUEBERRY MUFFINS
These muffins are just as satisfying as regular muffins, with the same sweet, tender crumb. You can use fresh or frozen blueberries; the fresh may make the muffins slightly moister.
Provided by Food Network Kitchen
Time 1h
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Line a 12-muffin tin with paper liners and lightly coat with cooking spray.
- Whisk the flour, baking powder and salt together in a large bowl. Whisk the brown sugar, yogurt, almond milk, oil, applesauce and vanilla together in a medium bowl.
- Gently fold the wet mixture into the dry mixture with a rubber spatula. Just before the batter comes together, fold in the blueberries (it's OK if there are some lumps in the batter). Divide the batter evenly among the muffin cups. Sprinkle the tops of the muffins evenly with the turbinado sugar. Bake until a tester inserted in the center comes out clean, 20 to 24 minutes. Let cool in the pan for a few minutes, then remove and cool completely on a rack. Store in an airtight container at room temperature for up to 3 days.
VEGAN BLUEBERRY MUFFINS
Make and share this Vegan Blueberry Muffins recipe from Food.com.
Provided by hannahactually
Categories Quick Breads
Time 30m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- In a medium bowl, stir together soy milk and oat flakes.
- Set aside for 10 minutes.
- In a large bowl, stir together the flour, baking powder, baking soda, and salt.
- Stir in the applesauce, sweetener, oil, and oat mixture.
- Gently stir in the blueberries and spoon into lightly greased or oiled muffin tins.
- Bake for 20-25 minutes, or until inserted toothpick comes out clean.
Nutrition Facts : Calories 267.9, Fat 10.9, SaturatedFat 1.5, Sodium 384.6, Carbohydrate 38.3, Fiber 3.1, Sugar 9.4, Protein 5.4
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