Vegan Richa · by Vegan Richa★ 4.5 (9)
Vegan Blueberry Cheesecake Muffins with Pineapple
NUTRITION · PER SERVING35M COOK
CAL 9%·PRO 6%
CARBS 28G65% OF CAL
1G FIBER14G OTHER13G TOTAL SUGAR
FAT 6G29% OF CAL
0G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, moist blueberry muffins with cream cheese and pineapple. Vegan-friendly and cake-like in texture, they're great for breakfast or a sweet snack.
dessertamericanbaked good🥧 baking dish🔥 oven🌀 blenderdairy freeveganvegetarian
View the full recipe on Vegan Richa →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1/2 cup vegan cream cheese ((I use kite hill almond plain) Or Use cashew cream or vegan yogurt)
- 1/2 cup + 2 tbsp non dairy milk
- 3 tbsp oil (or use more non dairy milk)
- 2 tbsp maple syrup (or use 2 tbsp sugar + 1 tbsp non dairy milk)
- 1/3 cup vegan sugar
- 1 tsp vanilla extract
- 1.5 cups flour ((I use a combination of unbleached all purpose and whole wheat))
- 2 tsp baking powder
- 1/8 tsp salt
- 1/2 cup wild blueberries ((frozen or fresh))
- 1/2 cup chopped pineapple (or use 1/4 cup more berries)
At a glance
PER SERVING · TIME 35M
CAL 9%·PRO 6%
CARBS 28G65% OF CAL
1G FIBER14G OTHER13G TOTAL SUGAR
FAT 6G29% OF CAL
0G 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
- 10m
- Cook
- 25m
- Sodium
- 63mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 59mg
- Calcium
- 33mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 63MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.