Dassana's Veg Recipes · by Dassana Amit★ 5.0 (11)
Eggless Blueberry Muffins (Whole Wheat)
NUTRITION · PER SERVING30M COOK
CAL 10%·PRO 6%
CARBS 26G52% OF CAL
2G FIBER10G OTHER14G TOTAL SUGAR
FAT 10G44% OF CAL
5G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft and moist whole wheat blueberry muffins made without eggs or dairy. Studded with fresh blueberries and lightly sweetened, they're ideal for breakfast or a quick snack.
dessertamericanbaked good🔥 ovendairy freeveganvegetarian
View the full recipe on Dassana's Veg Recipes →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1.5 cups whole wheat flour (or 180 grams)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 pinch salt
- ¾ cup fresh blueberries (- 125 grams)
- 1 tablespoons whole wheat flour
- ¾ cup raw sugar (- 150 grams or organic unrefined cane sugar or ¾ cup white granulated sugar)
- 1 cup thin coconut milk (or lite coconut milk or almond milk or thin cashew milk or soy milk)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (or apple cider vinegar or white vinegar)
- 4 tablespoons olive oil (or any neutral tasting oil)
At a glance
PER SERVING · TIME 30M
CAL 10%·PRO 6%
CARBS 26G52% OF CAL
2G FIBER10G OTHER14G TOTAL SUGAR
FAT 10G44% OF CAL
5G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 43mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 126mg
- Calcium
- 12mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 43MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.