Vegan Fruit And Yogurt Muffins Recipes

VEGAN BLUEBERRY MUFFINS

Steps:

• Once completely cooled, store the muffins with a paper towel underneath and overtop in a container on the counter for up to 3 - 4 days. The paper towels will soak up moisture and keep them from getting too moist, losing their delicious crunchy top. They are also fine loosely covered for 1 - 2 days. Or store in the refrigerator for up to a week.
• Once completely cooled, wrap muffins individually and store them in a freezer-safe container or baggie for up to 2 months. When ready to eat let thaw to room temperature.

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.