Vegan Blueberry Muffins
Did you know that Baked goods are not necessarily vegan? Baked goods typically include butter, eggs and milk. These delicious blueberry muffins make the perfect snack or breakfast addition!
Instead of butter, eggs and milk we will substitute with soy yogurt, bananas and almond Milk. In addition, I’ll be using organic Frozen Blueberries, which are picked at the peak of ripeness!
Ingredients
- 1 ¼ cups all-purpose flour
- ¾ cup whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup brown sugar
- 1 container soy milk yogurt
- ½ cup unsweetened almond milk
- 1/3 cup canola oil*
- 1/2 very ripe banana mashed
- 1 teaspoon vanilla extract
- 2 cups Organic Frozen blueberries
Instructions
- Preheat oven to 350 degrees F. Spray a muffin tin with cooking spray or line with 12 cupcake liners.
- Add both flours, baking soda and salt in a large bowl, whisk to combine.
- In a separate bowl, whisk brown sugar, soy milk yogurt, almond milk, oil, banana and vanilla.
- Gently add wet ingredients into dry mixture and mix with a wooden spoon or spatula. Fold in blueberries, mix just until batter comes together. Careful not to over mix!
- Pour batter evenly into 12 muffin cups. Bake for about 20 to 25 minutes. Insert knife or cake tester into center of cupcake, if it comes out clean they’re done!
- Let cool for 5 minutes before removing from muffin tin.
- *Tip: You can substitute canola oil for Vegan Butter if desired.
Notes
Nutrition information:
132 Calories; 28g carbohydrate; 1g fat; 3g protein; 2g fiber Recipe by: Jacqueline Gomes, RDN, MBA
132 Calories; 28g carbohydrate; 1g fat; 3g protein; 2g fiber Recipe by: Jacqueline Gomes, RDN, MBA
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