VEGAN WHOLE-GRAIN BLUEBERRY MUFFINS

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Vegan Whole-Grain Blueberry Muffins image

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

1/2 cup unbleached flour
1/2 cup whole wheat flour
1/2 cup teff flour
3/4 cup turbinado sugar or 3/4 cup other artificial sweetener
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup canola oil
1 tablespoon Ener-G Egg Substitute (constituted according to the package directions, which in the case of the En-ergy Egg Substitute mea) or 1 tablespoon other egg substitute (constituted according to the package directions, which in the case of the En-ergy Egg Substitute mea)
1/3 cup soymilk (appx.)
1 cup blueberries (fresh or frozen)
1/2 teaspoon cinnamon
crumb topping
1/4 cup turbinado sugar
1/8 cup unbleached flour
2 tablespoons vegan margarine
3/4 teaspoon cinnamon

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

Deadcruiser
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These muffins were a disappointment. They were dry and crumbly.


Philip Wanjiku
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These muffins are a delicious and easy way to start your day. I love them with a cup of coffee.


Gabriel Hairybull
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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
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These muffins are a great healthy snack. I love that they're made with whole grains and are vegan.


Warren Schnabel
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I followed the recipe exactly and my muffins turned out perfect. They're light and fluffy with a delicious blueberry flavor.


Brett Lowry
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These muffins were a little too dry for my taste. I think I'll add more mashed banana next time.


ULTRAXDELUXE POUFFES
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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
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I substituted almond milk for the soy milk and they turned out great! I also added a handful of chopped walnuts.


sharon gilligan
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These muffins are a great way to use up leftover blueberries. They're also a healthier alternative to traditional muffins.


Salina Akter
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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
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Yum! These muffins are so moist and fluffy. The blueberry flavor is perfect.


Marie D
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These muffins were easy to make and turned out great! I used fresh blueberries and they were so juicy and flavorful.


Kassy Valdes
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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
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These muffins were a hit with my family! They're moist, fluffy, and full of blueberry flavor. I'll definitely be making them again.