VEGAN WHOLE-GRAIN BLUEBERRY MUFFINS
I'm on a quest to find good vegan baked-goods recipes, and my wonderful vegan friend has recently boosted that effort with this yummy muffin recipe! Fluffy soft and sweet, yet with a nice burst of that hearty "good-for-you" taste that whole-grains provide. Plus, they are totally dairy-free and egg-free. What could be better? (For a different taste/texture you can substitute 1 cup pumpkin for the blueberries.)
Provided by Veggie Girl NYC
Categories Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F. Grease 12 muffin cups.
- Sift together flours, sugar (if using), salt, and baking powder. Make the "egg" in a large glass measuring cup and add oil. Add enough soy milk to make 1 cup liquid. (If using a liquid sweetener and/or pumpkin add it to this mixture.).
- Add the liquid ingredients to the dry ingredients and mix well. Fold in blueberries.
- Spoon batter into prepared muffin cups, filling appx. 1/3 full.
- If using topping, mix topping ingredients together using your fingertips until mixture is the size of small peas. Sprinkle mixture on top of muffin batter in muffin cups.
- Bake at 400 degrees F. for 25 minutes until muffin tops are golden.
Nutrition Facts : Calories 105.6, Fat 6.4, SaturatedFat 0.5, Sodium 161.7, Carbohydrate 11.1, Fiber 1.3, Sugar 1.3, Protein 1.8
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Deadcruiser
[email protected]These muffins were a disappointment. They were dry and crumbly.
Philip Wanjiku
[email protected]These muffins are a delicious and easy way to start your day. I love them with a cup of coffee.
Gabriel Hairybull
[email protected]I made these muffins for my kids' school lunch and they loved them! They're a great way to get them to eat more fruit.
Sohail Samo
[email protected]These muffins are a great healthy snack. I love that they're made with whole grains and are vegan.
Warren Schnabel
[email protected]I followed the recipe exactly and my muffins turned out perfect. They're light and fluffy with a delicious blueberry flavor.
Brett Lowry
[email protected]These muffins were a little too dry for my taste. I think I'll add more mashed banana next time.
ULTRAXDELUXE POUFFES
[email protected]These muffins are so easy to make and they're always a crowd-pleaser. I love that I can make them ahead of time and freeze them.
Md Eyasin Arafat
[email protected]I substituted almond milk for the soy milk and they turned out great! I also added a handful of chopped walnuts.
sharon gilligan
[email protected]These muffins are a great way to use up leftover blueberries. They're also a healthier alternative to traditional muffins.
Salina Akter
[email protected]I've made these muffins several times now and they're always a hit. They're perfect for breakfast, lunch, or a snack.
Grace Hailey
[email protected]Yum! These muffins are so moist and fluffy. The blueberry flavor is perfect.
Marie D
[email protected]These muffins were easy to make and turned out great! I used fresh blueberries and they were so juicy and flavorful.
Kassy Valdes
[email protected]I love that these muffins are made with whole grains and are vegan. They're a healthy and delicious snack or breakfast option.
Zach Hatake Haruno
[email protected]These muffins were a hit with my family! They're moist, fluffy, and full of blueberry flavor. I'll definitely be making them again.