These juicy vegan blueberry muffins are made with applesauce and soy yogurt. They taste great, but best the same day.
Ingredients
- 2 cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup white sugar
- 2 tablespoons white sugar
- ½ cup unsweetened applesauce
- ½ cup vanilla soy yogurt
- ¼ cup vegetable oil
- 2 teaspoons vanilla sugar
- 1 teaspoon vanilla extract
- 1 ¾ cups fresh blueberries
- 2 tablespoons brown sugar
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
Step 2
Combine flour, baking powder, baking soda, and salt in a large bowl. Stir together 1/2 cup plus 2 tablespoons white sugar, unsweetened applesauce, yogurt, oil, vanilla sugar, and vanilla extract in a second bowl. Fold into flour mixture using a spatula, but do not over mix. Fold in blueberries.
Step 3
Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle with brown sugar.
Step 4
Bake in the preheated oven until tops spring back when lightly pressed, 18 to 22 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 193 | |
% Daily Value * | |
Total Fat5g | 7% |
Saturated Fat1g | 4% |
Sodium253mg | 11% |
Total Carbohydrate34g | 12% |
Dietary Fiber1g | 4% |
Total Sugars16g | |
Protein3g | |
Vitamin C2mg | 11% |
Calcium75mg | 6% |
Iron2mg | 10% |
Potassium63mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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