Low-Fat Vegan Blueberry Muffins

Because these muffins have very little fat, they’ll want to stick to the papers or the muffin tin. Letting them cool before removing them will help prevent this. Be sure to grease your muffin tin well.

Serves: 18Hands-on: 20 minutesTotal: 45 minutesDifficulty: Easy

Serves: 18

Ingredients

  • 2 cups whole-wheat flour
  • 1 cup all-purpose flour
  • 1¼ cups sugar
  • 1 Tbsp. baking powder
  • 1 tsp. salt
  • 1½ cups soymilk
  • ½ cup applesauce
  • ½ tsp. vanilla
  • 2 cups blueberries

Directions

  • Preheat oven to 400°F.
  • In a large bowl, combine the flours, sugar, baking powder, and salt. Set aside.
  • In a separate small bowl, whisk together the soy milk, applesauce, and vanilla until well mixed. Combine the wet ingredients with the dry ingredients, stirring just until mixed. Gently fold in half of the blueberries.
  • Spoon batter into lined or greased muffin tins, filling each muffin about ⅔ full. Sprinkle remaining blueberries on top.
  • Bake for 20–25 minutes, or until lightly golden brown on top.

Recipe Information

Serves: 18

Ingredients

  • 2 cups whole-wheat flour
  • 1 cup all-purpose flour
  • 1¼ cups sugar
  • 1 Tbsp. baking powder
  • 1 tsp. salt
  • 1½ cups soymilk
  • ½ cup applesauce
  • ½ tsp. vanilla
  • 2 cups blueberries

Directions

  • Preheat oven to 400°F.
  • In a large bowl, combine the flours, sugar, baking powder, and salt. Set aside.
  • In a separate small bowl, whisk together the soy milk, applesauce, and vanilla until well mixed. Combine the wet ingredients with the dry ingredients, stirring just until mixed. Gently fold in half of the blueberries.
  • Spoon batter into lined or greased muffin tins, filling each muffin about ⅔ full. Sprinkle remaining blueberries on top.
  • Bake for 20–25 minutes, or until lightly golden brown on top.

Nutrition Information

Nutrition Information
Amount per serving
Calories140
Total Fat1g
Saturated Fat0g
Cholesterol0mg
Sodium220mg
Total Carbohydrate33g
Dietary Fiber2g
Sugars16g
Protein3g