Family-Friendly, Easy Recipes & Mostly Vegan Desserts. Gluten-Free Friendly Baking, Allergen Friendl · by Jillian Glenn★ 4.9 (11)
Vegan Blueberry Muffin Recipe
NUTRITION · PER SERVING25M COOK
CAL 8%·PRO 4%
CARBS 27G68% OF CAL
2G FIBER14G SUGAR10G OTHER
FAT 5G27% OF CAL
3G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy, buttery vegan blueberry muffins that are moist and bursting with berries. Can be made gluten-free. A classic breakfast treat that no one will guess is vegan.
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Nutrition & ingredients
Ingredients
serves 12- 1 cup almond or oat milk (or regular milk)
- 1 medium mashed overripe banana
- 1/3 cup melted regular or vegan butter (use as little as 1/4 cup)
- 1/4 cup maple syrup
- 1/2 cup cane sugar or 3-4 tsp stevia (you may also use 1/4 cup purecane sugar substitute)
- 1 tsp vanilla
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 cup regular all purpose flour or gluten free all purpose flour
- 1 cup frozen wild blueberries
At a glance
PER SERVING · TIME 25M
CAL 8%·PRO 4%
CARBS 27G68% OF CAL
2G FIBER14G SUGAR10G OTHER
FAT 5G27% OF CAL
3G SAT2G 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
- 20m
- Sodium
- 101mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 84mg
- Calcium
- 49mg
- Iron
- 0.68mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 101MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.