Eating Bird Food · by Brittany Mullins★ 4.2 (33)
Vegan Blueberry Muffins
NUTRITION · PER SERVING50M COOK
CAL 6%·PRO 5%
CARBS 29G92% OF CAL
3G FIBER14G OTHER12G TOTAL SUGAR
FAT 1G7% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Low-fat, oil-free vegan blueberry muffins that are still moist and tender. Simple and easy to make, perfect for breakfast or a plant-based snack.
dessertamericanbaked good🥧 baking dish🔥 ovendairy freeveganvegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 cup all-purpose flour*
- 1 cup whole wheat pastry flour (or white whole wheat flour)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup oat milk
- 1 teaspoon apple cider vinegar
- ⅔ cup cane sugar or coconut sugar
- ⅓ cup unsweetened cinnamon applesauce
- 1 teaspoon vanilla
- 1 cup blueberries (fresh or frozen*)
At a glance
PER SERVING · TIME 50M
CAL 6%·PRO 5%
CARBS 29G92% OF CAL
3G FIBER14G OTHER12G TOTAL SUGAR
FAT 1G7% OF CAL
0G SAT1G 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
- 20m
- Cook
- 30m
- Sodium
- 158mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 121mg
- Calcium
- 35mg
- Iron
- 1.00mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 158MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.