Low Fat Vegan Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 100.3
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 141.7 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 2.5 g
- Protein: 2.8 g
View full nutritional breakdown of Low Fat Vegan Muffins calories by ingredient
Introduction
This is a "veganized" version of a recipe for muffins I found in a Better Homes and Gardens cookbook. The nutritional info does not include any add-ins, though I will usually add chocolate chips, raisins or fresh blueberries depending on what the kids are in the mood for. This is a "veganized" version of a recipe for muffins I found in a Better Homes and Gardens cookbook. The nutritional info does not include any add-ins, though I will usually add chocolate chips, raisins or fresh blueberries depending on what the kids are in the mood for.Number of Servings: 12
Ingredients
-
2 T. ground flax seed
1 c. whole wheat flour
3/4 c. white flour
2 t. baking powder
1/4 t. Real Salt (or sea salt)
1/2 c. Sucanat (or sugar)
1/4 c. cocoa powder (unsweetened)
1/4 c. applesauce
3/4 c. almond milk
Directions
Preheat oven to 400 degrees.
In a medium-sized mixing bowl, combine flax seed and 4 T. water. Mix using a fork or small whisk. Let stand for five minutes.
While flax is standing, combine remaining dry ingredients in a large mixing bowl. Make a well in the center for the wet ingredients.
Add applesauce and almond milk to the flax mixture. Stir to combine. Pour directly into the well in the flour mixture.
Stir dry ingredients into wet ingredients, a little at a time, starting at the center. The batter will be very thick. It may be necessary to add a little additional almond milk, a tablespoon at a time, until the dry ingredients are completely incorporated. If using add-ins, stir them in now.
Grease a muffin pan with non-stick cooking spray or line with paper liners. Portion batter evenly between 12 cups. Bake for 18 to 20 minutes or until golden brown. Watch closely during the last few minutes of baking.
Makes 12 muffins.
Number of Servings: 12
In a medium-sized mixing bowl, combine flax seed and 4 T. water. Mix using a fork or small whisk. Let stand for five minutes.
While flax is standing, combine remaining dry ingredients in a large mixing bowl. Make a well in the center for the wet ingredients.
Add applesauce and almond milk to the flax mixture. Stir to combine. Pour directly into the well in the flour mixture.
Stir dry ingredients into wet ingredients, a little at a time, starting at the center. The batter will be very thick. It may be necessary to add a little additional almond milk, a tablespoon at a time, until the dry ingredients are completely incorporated. If using add-ins, stir them in now.
Grease a muffin pan with non-stick cooking spray or line with paper liners. Portion batter evenly between 12 cups. Bake for 18 to 20 minutes or until golden brown. Watch closely during the last few minutes of baking.
Makes 12 muffins.
Number of Servings: 12