Vegan blueberry muffin
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 146.2
- Total Fat: 5.3 g
- Cholesterol: 0.0 mg
- Sodium: 194.3 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 2.6 g
- Protein: 2.6 g
View full nutritional breakdown of Vegan blueberry muffin calories by ingredient
Introduction
from www.mydarlingvegan.com from www.mydarlingvegan.comNumber of Servings: 12
Ingredients
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1 cup Flour, whole grain
1 cup Rice flour, brown
2 cup Blueberries, fresh
.25 cup Coconut Oil
32 gram Sugar, Domino light all natural sugar & stevia blend
8 oz Almond Breeze Almond Milk, Unsweetened Original, shelf stable
1 tbsp Bragg Apple Cider Vinegar
2.5 tsp Baking Powder
.25 tsp Baking Soda
.25 tsp Salt
1 tsp Vanilla Extract
1 tsp Lemon Extract (by AEROBICSAHOLIC)
Directions
Combine vinegar and milk in a bowl and set aside to allow curdle.
Combine flour, baking soda, baking powder, and salt in a bowl.
In a third bowl, combine sugar, vanilla, lemon, oil. Then, add vinegar and milk combo. Add dry ingredients slowly. Mix well, but allow lumps to remain. Fold in blueberries.
Bake at 325 for 20-25 minutes in lined muffin tins. Makes 12 filled about 3/4 full.
Serving Size: 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user CARRIENIGN.
Combine flour, baking soda, baking powder, and salt in a bowl.
In a third bowl, combine sugar, vanilla, lemon, oil. Then, add vinegar and milk combo. Add dry ingredients slowly. Mix well, but allow lumps to remain. Fold in blueberries.
Bake at 325 for 20-25 minutes in lined muffin tins. Makes 12 filled about 3/4 full.
Serving Size: 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user CARRIENIGN.