Vegan Blueberry Muffins

Vegan Blueberry Muffins
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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 133.5
  • Total Fat: 8.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 97.1 mg
  • Total Carbs: 13.7 g
  • Dietary Fiber: 2.2 g
  • Protein: 2.3 g

View full nutritional breakdown of Vegan Blueberry Muffins calories by ingredient
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Introduction

A Sunday morning treat. These vegan muffins are a great little sweetness to add to a plate of egg substitute and meatless sausage. A Sunday morning treat. These vegan muffins are a great little sweetness to add to a plate of egg substitute and meatless sausage.
Number of Servings: 24

Ingredients

    1 cup of non-dairy milk
    1 tbsp apple cider vinegar
    1/4 cup ground flax seed
    1 cup whole wheat flour
    3/4 cup all-purpose flour
    1 and 1/2 tsp baking soda
    1 tsp ground cinnamon
    1/4 tsp kosher salt
    1/4 cup extra virgin olive oil (or vegetable)
    1/2 cup pure maple syrup
    1 tsp pure vanilla extract
    1/2 tsp pure almond extract
    1 and 1/2 fresh and sweet blueberries

    Heat oven to 375.

    Mix milk and apple cider vinegar and set to the side.

    Whisk together flax, flour, baking soda, cinnamon, and salt.

    In small boy, mix together oil, syrup, and extracts, then add wet to the dry and stir.

    Stir in fresh blueberries.

    Spoon into 24 mini muffin tin (or 12 large muffins, but you must double the calories).

    Back for 15 minutes (the muffin slowly springs back when pressed).

    Cool for 15 or so minutes, as blueberries will be hot.


Directions

Back for 15 minutes at 375.

Serving Size: 24 small muffins or 12 large muffins

Number of Servings: 24

Recipe submitted by SparkPeople user SPOTLIGHTANGEL.

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