How To Make Vegan Blueberry Muffins with Applesauce
Enjoy egg-free vegan blueberry muffins made with unsweetened applesauce, fresh berries, soy milk, and soy margarine baked in just 35 minutes.
Preparation: 10 minutes
Cooking: 35 minutes
Total: 45 minutes
Serves:
Ingredients
- 1cooking spray
- 2cupsblueberries,fresh
- 2cupsall-purpose flour
- 1cupbrown sugar,lightly packed
- ½cupapplesauce,unsweetened
- ½cupsoy milk
- ¼cupsoy margarine
- 1tbspbaking powder
- 1tspvanilla extract
- ½tspsalt
Instructions
-
Preheat the oven to 350 degrees F. Line 12 cups of a mini muffin tin with paper liners or spray with cooking spray.
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Mix blueberries, flour, sugar, applesauce, soy milk, soy margarine, baking powder, vanilla extract, and salt together in a bowl. Spoon batter into muffin cups, filling them ¾-full.
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Bake in the preheated oven until tops are firm for about 35 minutes. Cool slightly on a rack.
-
Serve and enjoy.
Nutrition
- Calories: 181.53kcal
- Fat: 4.41g
- Saturated Fat: 0.94g
- Trans Fat: 0.69g
- Monounsaturated Fat: 1.94g
- Polyunsaturated Fat: 1.28g
- Carbohydrates: 33.32g
- Fiber: 1.27g
- Sugar: 15.75g
- Protein: 2.70g
- Cholesterol: 1.02mg
- Sodium: 195.59mg
- Calcium: 111.43mg
- Potassium: 79.73mg
- Iron: 1.28mg
- Vitamin A: 5.52µg
- Vitamin C: 4.55mg
Want to share your experience making these tasty vegan blueberry muffins or have any tips to perfect the recipe? Join the discussion in the Baking and Desserts forum section!
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