Running on Real Food · by Deryn Macey★ 5.0 (10)
Vegan Whole Wheat Blueberry Muffins
NUTRITION · PER SERVING36M COOK
CAL 9%·PRO 10%
CARBS 32G72% OF CAL
4G FIBER13G SUGAR15G OTHER
FAT 4G19% OF CAL
3G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender whole wheat blueberry muffins made with banana, almond butter, and coconut milk instead of eggs and dairy. They're naturally sweet, moist, and studded with tart blueberries.
mainamericanbaked good🌀 blender🥧 baking dish🔥 ovendairy freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 medium ripe banana (115 g)
- 1/4 cup almond butter (60 g)
- 2/3 cup coconut sugar (100 g)
- 1 cup room temperature unsweetened almond or cashew milk
- 2 tbsp fresh lemon juice
- 1 tsp pure vanilla extract
- 2.5 cups whole wheat flour (300 g )
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp sea salt
- 1 cup fresh or frozen blueberries (130 g)
At a glance
PER SERVING · TIME 36M
CAL 9%·PRO 10%
CARBS 32G72% OF CAL
4G FIBER13G SUGAR15G OTHER
FAT 4G19% OF CAL
3G 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
- 10m
- Cook
- 26m
- Sodium
- 13mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 186mg
- Calcium
- 60mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 13MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.