Best 6 Vegan Fruit And Yogurt Muffins Recipes

VEGAN BLUEBERRY YOGURT MUFFINS

Steps:

• Preheat oven to 425° degrees. Line muffin tins with 10 liners.
• In a large bowl, whisk the flour, sugar, cinnamon, baking powder and salt.
• In a separate bowl, whisk milk, yogurt, oil, vinegar, and vanilla and mix until smooth then pour into the dry and stir until flour is incorporated. Do not over mix.
• Gently fold in 2/3 of fresh blueberries into the batter.
• Divide batter between prepared liners then add a few extra blueberries to the top of each one.
• Bake 5 minutes then reduce oven temperature to 375° and bake 15-18 minutes extra minutes or until a toothpick inserted in the center comes out clean.
• Let cool in pan for 5 minutes then turn out onto a wire rack to cool completely.

VEGAN BLUEBERRY YOGURT MUFFINS

Steps:

• Preheat oven to 425 F.
• In a large mixing bowl, add flour, baking powder, baking soda, salt and cinnamon and whisk until combined.
• Add sugar, oil, yogurt, oat milk and vanilla and stir to combine. It will be super thick! Add blueberries and fold gently to combine.
• Spoon evenly into 12 muffin cups (I greased mine but you can also use parchment or paper muffin liners).
• Bake at 425F for 5 minutes, then reduce heat to 375F and bake for 15 minutes. Don't take them out of the oven in between, just decrease the temp and keep baking. This helps them rise really nicely without having to use eggs! Woohoo!
• Once they're done (test them by inserting a toothpick in the centre, if it comes out clean or with a few crumbs clinging, they're done!) remove from oven and let cool slightly before removing and transferring to a cooling rack.

JACKY'S FRUIT AND YOGURT MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Stir together flour, sugar, baking soda and baking powder. In a separate bowl, combine yogurt, egg, vanilla, butter and blueberries. Stir mixtures together just until combined; batter will be very thick. Scoop into prepared muffin cups.
• Bake in preheated oven for 25 minutes.

HUMBLE VEGAN RASPBERRY YOGURT MUFFINS

Steps:

• Preheat your oven at 350°F, or 180°C
• In a large bowl, whisk together all the wet ingredients.
• Sift together the flour, cornstarch, baking powder, baking soda and salt. Add the sifted dry ingredients to the wet ingredients and whisk until just incorporated. The batter will be thick.
• Quickly fold the raspberries into the batter, trying not to overmix. Try to have the least amount of raspberry juice mixing in with the batter.
• With an slightly heaping large ice-cream scoop, divide the batter equally into 12 paper-lined muffin tin. If using, sprinkle coarse sugar on top of each muffins.
• Cook for 20 minutes, or until a toothpick inserted into the middle comes out clean.
• Let the muffins cool for 5 minutes in the tin before placing on a wire rack to completly cool. Enjoy

VEGAN FRUIT AND YOGURT MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Mix in a large bowl, the flax seed and warm water.
• Let the flax seed set. In a separate bowl, stir together flour, sugar, baking soda and baking powder.
• Return to the bowl with the flaxseed in it. Combine yogurt, vanilla, margarine and blueberries with the flaxseed. Stir the two mixtures together just until combined; batter will be very thick. Scoop into prepared muffin cups.
• Bake in preheated oven for 25 minutes.

VEGAN FRUIT MUFFINS

Steps:

• Preheat oven to 350°F.
• Stir together flour, salt, baking powder and flax.
• Add sweetener, egg replacer, oil, sour milk and fruit. stir until "just right".
• Scoop into lightly greased/oiled muffin tins
• Bake for 35-45 mintuse.
• Makes 6+ muffins.