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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 154.0
  • Total Fat: 5.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 93.8 mg
  • Total Carbs: 25.2 g
  • Dietary Fiber: 1.7 g
  • Protein: 2.7 g

View full nutritional breakdown of Vegan Cornmeal & Blueberry Muffins calories by ingredient
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Vegan Cornmeal & Blueberry Muffins

Submitted by: PITBULL_MOMMY

Introduction

These are mildly sweet breakfast (or snack :)) muffins. It is a vegan recipe so no dairy is used ! Healthy, fresh, and tasty! These are mildly sweet breakfast (or snack :)) muffins. It is a vegan recipe so no dairy is used ! Healthy, fresh, and tasty!
Number of Servings: 12

Ingredients

    1 Cup All-Purpose Flour
    1 Cup Cornmeal
    1 Tablespoon Baking Powder
    1 Pinch Salt
    1/3 Cup Sugar (or Splenda)
    1/4 Cup Canola Oil
    1/4 Cup Unsweetened Applesauce
    1 Overflowing Teaspoon Vanilla Extract
    Zest & Juice of 1 Lemon
    1 1/4 Cup Blueberries (Fresh or Unsweetened Frozen)

Directions

Preheat oven to 400 Degrees & Lightly grease your muffin pan.

In a large bowl, sift together the dry ingredients: Flour, Cornmeal, Baking Powder, Salt, & Sugar.

In a seperate bowl, whisk together your wet ingredients: Oil, Soy Milk, Applesauce, Vanilla, Lemon Zest & Juice.

With a wooden (or nonstick) spoon, fold together the wet ingredients into the dry. Fold the blueberries into the mixture.

Fill the muffin cups 3/4 full, bake for 20-25 minutes, just keep an eye on them. (my muffins were perfect at 26 minutes)

Enjoy!

Serving Size: Makes 12 Muffins

Number of Servings: 12

Recipe submitted by SparkPeople user PITBULL_MOMMY.






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