Vegan Blueberry Muffins
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 112.9
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 151.0 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 0.9 g
- Protein: 1.8 g
View full nutritional breakdown of Vegan Blueberry Muffins calories by ingredient
Introduction
Yummy low fat snacks for the day to help you stay away from the chips! Yummy low fat snacks for the day to help you stay away from the chips!Number of Servings: 18
Ingredients
-
2 cups Blueberry's (I added a little extra)
2 cups all-purpose flour
1 cup brown sugar
4 tsp baking powder
1/4 vegan margarine
egg replacement equalling 2 eggs (1 1/2 tsp or replacement & 2 tbsp of water = 1egg)
1 tsp vanilla extract
1 cup soy milk
Directions
1) Preheat oven to 375 F - grease your pans (I use vegan margarine for this as well instead of Pam)
2) Medium Bowl: Mix your flour and baking powder
3) Large Bowl: Cream (whisk) margarine and then gradually add in brown sugar until mixed. Add egg replacer with vanilla.
4) Start adding your flour mix with a bit of the soy milk. At this point the batter is pretty thick so add the soy milk as you need it for mixing the ingredients.
5) Fold in berries - HINT: Use a the same spoon you are going to use for dishing out the batter into the pan, this way the impact of the whisk or mixer does not take the blueberry's skin off.
6) Fill the muffin cups 2/3 full
7) Bake for 25 min - Set your timer!
The muffins will not brown that much on the top as they do on the sides...I thought this was a little weird but they were definitely fully baked when I poked them with a toothpick.
Number of Servings: 18
Recipe submitted by SparkPeople user NINETTAS.
2) Medium Bowl: Mix your flour and baking powder
3) Large Bowl: Cream (whisk) margarine and then gradually add in brown sugar until mixed. Add egg replacer with vanilla.
4) Start adding your flour mix with a bit of the soy milk. At this point the batter is pretty thick so add the soy milk as you need it for mixing the ingredients.
5) Fold in berries - HINT: Use a the same spoon you are going to use for dishing out the batter into the pan, this way the impact of the whisk or mixer does not take the blueberry's skin off.
6) Fill the muffin cups 2/3 full
7) Bake for 25 min - Set your timer!
The muffins will not brown that much on the top as they do on the sides...I thought this was a little weird but they were definitely fully baked when I poked them with a toothpick.
Number of Servings: 18
Recipe submitted by SparkPeople user NINETTAS.