Minimalist Baker · by Minimalist Baker★ 4.4 (21)
Vegan Gluten-Free Blueberry Muffins for 2
NUTRITION · PER SERVING30M COOK
CAL 15%·PRO 5%
CARBS 58G78% OF CAL
3G FIBER11G ADDED2G INTRINSIC42G OTHER13G TOTAL SUGAR
FAT 7G21% OF CAL
4G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Small-batch vegan gluten-free muffins packed with blueberries and made in one bowl. Hearty, sweet, and wholesome.
dessertamericanbaked good🥧 baking dish🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Minimalist Baker →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1/2 Tbsp flaxseed meal ((to make flax egg))
- 2 Tbsp water ((to make flax egg))
- 3/4 cup gluten-free flour blend*
- 2-3 Tbsp brown sugar*
- 1/2 tsp baking soda
- 1 pinch salt
- 3-4 Tbsp unsweetened almond milk ((plus more as needed))
- ½ tsp vanilla extract
- 1 Tbsp vegan butter ((melted // such as Earth Balance))
- 1/4 cup blueberries ((plus more for topping))
At a glance
PER SERVING · TIME 30M
CAL 15%·PRO 5%
CARBS 58G78% OF CAL
3G FIBER11G ADDED2G INTRINSIC42G OTHER13G TOTAL SUGAR
FAT 7G21% OF CAL
4G SAT3G 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
- 455mg
- Total sugar
- 13g
- Added sugar
- 11g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 63mg
- Calcium
- 97mg
- Iron
- 0.94mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 455MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.