VEGAN BLUEBERRY MUFFINS
Moist, loaded with blueberries, and so easy to make from scratch, this healthy vegan muffins recipe requires only 7 ingredients and is made in 1 bowl!
Provided by Julie | The Simple Veganista
Categories Breakfast
Time 35m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 157 calories, Sugar 14.6 g, Sodium 352.7 mg, Fat 2.9 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 30.9 g, Fiber 1.9 g, Protein 2.7 g, Cholesterol 0 mg
VEGAN FRUIT MUFFINS
This recipe is from How It All Vegan with a few of my own variations added to it. You can put any fruit you like in them, fresh or frozen works.
Provided by kates_127
Categories Quick Breads
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 249.2, Fat 11.4, SaturatedFat 1.7, Sodium 401.2, Carbohydrate 33.7, Fiber 4.9, Sugar 1.2, Protein 6.7
CHRISTMAS MUFFINS
Make these zesty, spiced muffins ahead of Christmas Day, then begin the festivities by handing them out while everyone opens their gifts under the tree
Provided by Cassie Best
Categories Breakfast
Time 50m
Number Of Ingredients 14
Steps:
- Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tray with paper muffin cases.
- Melt the butter in the microwave or a small pan over a low heat, then set aside to cool for 10 mins. Meanwhile, mix the flour, bicarb, sugar, cinnamon and nutmeg in a large bowl with a pinch of salt.
- Add the yogurt, vanilla and eggs to the cooled butter and mix well. Pour the wet ingredients into the dry ingredients along with the orange zest, chocolate and dried cranberries. Mix well until there are no pockets of flour.
- Divide the mixture evenly between the paper cases, then bake for 30 mins until risen and golden. Check they're cooked by inserting a cocktail stick into the centre of one of the muffins (choose one in the centre of the tray). If any wet cake batter clings to the skewer, return to the oven for 5 mins.
- Remove the muffins from the oven and leave to cool in the tin for at least 10 mins. Meanwhile, mix the icing sugar with enough of the orange juice to make a loose icing. Brush the orange glaze over each muffin, then sprinkle with a little pearl sugar, if using. Leave to cool before eating. Will keep in an airtight container for up to five days, or frozen for up to two months.
Nutrition Facts : Calories 342 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
VEGAN FRUIT AND YOGURT MUFFINS
Make and share this Vegan Fruit and Yogurt Muffins recipe from Food.com.
Provided by VivianNP
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
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.
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VEGAN MUFFIN RECIPES FOR EASY, FLAVORFUL BREAKFASTS
From allrecipes.com
Estimated Reading Time 4 mins
- Quick Vegan Blueberry Muffins. Perfect for using up fresh blueberries, these vegan muffins are so moist and flavorful that you'd never guess they were plant-based.
- Maple Pecan Muffins. Sweetened with maple syrup and filled with chopped pecans, these vegan muffins make a great autumn treat. They also happen to be gluten-free, with the batter being a trio of coconut flour, flax seed meal, and gluten-free flour.
- Vegan Banana Muffins. The secret ingredient to these tender muffins is canned coconut milk, which adds a hint of tropical flavor while creating a fluffy texture.
- Vegan Lemon-Poppy Seed Muffins. Get a triple hit of citrus flavor with lemon juice, zest, and extract in these vegan-friendly muffins. For an extra lemony flavor, recipe creator Yoly suggests skipping the recipe's mashed banana for an equally delicious muffin.
- Vegan Agave Cornbread Muffins. While cornbread may not be what you traditionally think of when you hear the word "muffin," these bite-size baked goods are excellent for serving with a side of vegan chili or soup.
- Vegan Blueberry and Banana Oatmeal Muffins. If making oatmeal every morning is too much hassle, then these vegan muffins are here to help. Packed with rolled oats, fresh fruit, and just a hint of brown sugar, they make for a healthy plant-based breakfast that somehow manages to bridge the space between muffin and oatmeal beautifully.
- Vegan Strawberry Muffins. Fresh strawberries are the star of these hearty muffins. Made with a blend of whole wheat flour and rolled oats, they're sure to keep you fueled up until lunch time.
- Vegan Apple Carrot Muffins. Sneak some veggies into breakfast with these carrot-packed treats. The main flavors come from the shredded apple and cinnamon, while the carrot adds a subtle sweetness and orange flecks.
- Vegan Banana Nut Muffins. It's hard to go wrong with a classic like banana-nut muffins. In this vegan muffin recipe, four whole bananas and an entire cup of walnuts are used to bake up these delicious breakfast bites.
- Vegan Oat Flour Muffins. Studded with pumpkin and sunflower seeds, these soft vegan muffins are spiced up with a blend of cinnamon, nutmeg, ginger, and cloves.
25 INCREDIBLY DELICIOUS VEGAN MUFFINS - VEGAN HEAVEN
From veganheaven.org
Reviews 43Published 2016-02-06Estimated Reading Time 4 mins
- Peanut Butter Chocolate Zucchini Muffins. by Vegan Heaven. Zucchini muffins?! I know this sounds kinda crazy, but it’s suuuuper delicious!! They’re so moist, chocolatey, sweet, and also a bit crunchy!
- Crispy Vegan Corn and Blueberry Muffins. by Linda from Veganosity. If you’re looking for a slightly sweet and savory muffins with a moist center, these vegan muffins with blueberries will be the perfect choice!
- Mango Ginger Muffins. by Natalie from Feasting on Fruit. These mango ginger muffins are jumbo sized, super chunky, and streusel topped. So what’s not to love about them?!
- Apple Almond Crunch Muffins. by Alisa from Go Dairy Free. Vegan muffins with apples and crunchy almonds? Yes, please!!
- Apple Cinnamon Rolls Muffins. by Vegan Heaven. Why not just make cinnamon rolls in a muffin pan? It’s so easy and they’re so cute, aren’t they? And that delicious cinnamon smell!!
- Healthy One Bowl Flourless Funfetti Muffins. by Arman from The Big Man’s World. You won’t believe that these are gluten-free, vegan, and that they can also be made sugar-free!
- Chocolate Chunk Muffins. by Bianca from elephantastic vegan. These are super easy to make and so great to bring along to parties!
- Pumpkin Molasses Muffins. by Audrey from Unconventional Baker. Are you looking for simple, fluffy, good breakfast muffins? Then these might be perfect!
- Banana Muffins with Sweet Apple Chunks. by Dave from Hurry The Food Up. These delicious vegan banana muffins with sweet apple chunks come together in only 30 minutes!
- Carrot Zucchini Muffins with Walnuts. by Vegan Heaven. Vegan carrot zucchini muffins?! A couple of years ago, I probably would have shaken my head in utter disbelief.
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