Vegan Fruit And Yogurt Muffins Food

JACKY'S FRUIT AND YOGURT MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Stir together flour, sugar, baking soda and baking powder. In a separate bowl, combine yogurt, egg, vanilla, butter and blueberries. Stir mixtures together just until combined; batter will be very thick. Scoop into prepared muffin cups.
• Bake in preheated oven for 25 minutes.

VEGAN BLUEBERRY MUFFINS

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.

VEGAN BLUEBERRY YOGURT MUFFINS

Steps:

• Preheat oven to 425 F.
• In a large mixing bowl, add flour, baking powder, baking soda, salt and cinnamon and whisk until combined.
• Add sugar, oil, yogurt, oat milk and vanilla and stir to combine. It will be super thick! Add blueberries and fold gently to combine.
• Spoon evenly into 12 muffin cups (I greased mine but you can also use parchment or paper muffin liners).
• Bake at 425F for 5 minutes, then reduce heat to 375F and bake for 15 minutes. Don't take them out of the oven in between, just decrease the temp and keep baking. This helps them rise really nicely without having to use eggs! Woohoo!
• Once they're done (test them by inserting a toothpick in the centre, if it comes out clean or with a few crumbs clinging, they're done!) remove from oven and let cool slightly before removing and transferring to a cooling rack.

HUMBLE VEGAN RASPBERRY YOGURT MUFFINS

Steps:

• Preheat your oven at 350°F, or 180°C
• In a large bowl, whisk together all the wet ingredients.
• Sift together the flour, cornstarch, baking powder, baking soda and salt. Add the sifted dry ingredients to the wet ingredients and whisk until just incorporated. The batter will be thick.
• Quickly fold the raspberries into the batter, trying not to overmix. Try to have the least amount of raspberry juice mixing in with the batter.
• With an slightly heaping large ice-cream scoop, divide the batter equally into 12 paper-lined muffin tin. If using, sprinkle coarse sugar on top of each muffins.
• Cook for 20 minutes, or until a toothpick inserted into the middle comes out clean.
• Let the muffins cool for 5 minutes in the tin before placing on a wire rack to completly cool. Enjoy

BLUEBERRY YOGURT MUFFINS

Steps:

• Mix oats into oat flour in a blender and wash the blueberries.
• In a mixing bowl, combine spelt flour, oat flour, baking powder, baking soda, coconut sugar and salt.
• Then, in a separate mixing bowl, whisk together coconut yogurt, oat milk, olive oil, nut butter, lemon juice.
• Add the mixture to the dry ingredients. Mix everything into a creamy dough and now stir the blueberries into the dough.
• Grease the muffin cups with a little butter/margarine. Pour the batter into the muffin cups.
• Bake the muffins at 350°F for about 20 - 25 minutes. If you're not sure use the toothpick test. Simply stick a toothpick into the muffin. If the toothpick is clean then the muffins are ready.
• Let the muffins cool briefly and enjoy them while they are still warm.

VEGAN FRUIT AND YOGURT MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Mix in a large bowl, the flax seed and warm water.
• Let the flax seed set. In a separate bowl, stir together flour, sugar, baking soda and baking powder.
• Return to the bowl with the flaxseed in it. Combine yogurt, vanilla, margarine and blueberries with the flaxseed. Stir the two mixtures together just until combined; batter will be very thick. Scoop into prepared muffin cups.
• Bake in preheated oven for 25 minutes.

HONEY, FIG AND YOGURT MUFFINS WITH WALNUTS

Steps:

• Preheat oven to 375°F Butter a 12-cup nonstick muffin pan or line with paper liners.
• Heat 1/2 cup of the milk and figs for 1 - 2 minutes or until slightly warmed in a glass measuring cup in microwave on Medium power (50%) or in saucepan over medium heat on stove-top. Set aside.
• In a large bowl, combine flours, flax seeds, baking powder, baking soda, and salt. In another bowl, whisk together remaining milk, egg, yogurt, honey butter and vanilla, until well blended; stir in fig mixture. Pour over dry ingredients and sprinkle with walnuts; stir just until moistened.
• Spoon into prepared muffin pan. Bake about 25 minutes or until tops are firm to the touch or tester inserted in the middle comes out clean.
• Let cool in pan for 5 minutes. Transfer to rack to cool completely.

HEARTY BANANA AND YOGURT MUFFINS

Steps:

• Stir together flour, soda and salt in large bowl, put aside.
• In a second bowl, cream together butter, sugar and egg.
• Mix in yogurt, applesauce, bananas, and other chopped fruit.
• Gently pour the flour mixture into the wet ingredients, and stir until moist. Do not overmix- lumps are a good thing!
• Fill greased muffin pans pans 3/4 full and bake at 375F for 12-18 minutes. (bake time varies according to oven).
• NOTE: OPTIONAL ADD-INS: any kind of chopped fruit works in this recipe including berries, apples, and pears. Other options are chocolate chips, raisins, or nuts. Be creative!

VEGAN FRUIT MUFFINS

Steps:

• Preheat oven to 350°F.
• Stir together flour, salt, baking powder and flax.
• Add sweetener, egg replacer, oil, sour milk and fruit. stir until "just right".
• Scoop into lightly greased/oiled muffin tins
• Bake for 35-45 mintuse.
• Makes 6+ muffins.

FRUITY WHOLE WHEAT YOGURT MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease 12 muffin cups or line with paper muffin liners.
• Stir together flour, sugar, baking soda and baking powder.
• In a separate bowl, combine yogurt, egg, vanilla, oil and fruit.
• Stir mixtures together just until combined; batter will be very thick.
• Scoop into prepared muffin cups and bake in preheated oven for 25 minutes.
• Tip: I use to beat egg together with a little of the sugar until fluffy and light in colour.
• This helps the leavening process.

HEALTHY VEGAN MORNING MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
• Mix together warm water and ground flaxseed; let sit for 5 minutes.
• Mix mashed bananas with applesauce, grated carrots, vegetable oil, almond milk, brown sugar, and vanilla extract in a large bowl. Mix in water and flaxseed mixture. Add in flour, oats, baking powder, cinnamon, nutmeg, baking soda, cloves, and salt and stir until just mixed. Pour 1/4 cup of batter into each muffin cup.
• Bake in the preheated oven until a knife inserted in the center comes out clean, 20 to 30 minutes.