Vegan Blackberry Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 169.4
  • Total Fat: 3.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 163.2 mg
  • Total Carbs: 32.7 g
  • Dietary Fiber: 2.7 g
  • Protein: 3.1 g

View full nutritional breakdown of Vegan Blackberry Muffins calories by ingredient
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Submitted by: AMELIAHALL

Introduction

Delicious breakfast muffins! uses banana in place of eggs Delicious breakfast muffins! uses banana in place of eggs
Number of Servings: 12

Ingredients

    * Banana, fresh, 1 medium (7" to 7-7/8" long)
    * *Whole Wheat Flour, 1.33 cup
    * *Wheat flour, white, all-purpose, unenriched, .66 cup
    * *Smart Balance Buttery Spread, 4 tbsp
    * Granulated Sugar, .25 cup
    * Brown Sugar, .5 cup, packed
    * Blackberries, fresh, 1 cup
    * Silk, Plain Soymilk, 1 cup, .75 serving
    * Baking Powder, 3 tsp

Directions

Makes 12 medium Muffins or 8 large.

Cream butter and sugar, then cream banana into butter and sugar. Add flour and baking powder 2/3 cup and 1 tsp at a time, respectively, then add silk to moisten, a little at a time (use more than 3/4 cup if necessary). Add the blackberries with the last of the flour and milk, pour into greased muffin tins (or paper muffin cups in tins) and bake approx 25 minutes. Let rest 5 mins before removing from tins.

Number of Servings: 12

Recipe submitted by SparkPeople user AMELIAHALL.





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Member Ratings For This Recipe

  • Bake at 375 degrees (muffins). I did use 3/4 c. soy milk and whole wheat pastry flour. I was out of brown sugar so I used the 3/4 c. white sugar and a 1/2 tablespoon of molasses. Excellent flavor and texture. - 7/18/15

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  • Very Good! I was out of muffin liners, so I did it as a bread! Will make again! Thanks for sharing! - 10/16/11

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