Vegan Blueberry Muffins With Applesauce Recipes

VEGAN BLUEBERRY MUFFINS

Vegan Blueberry Muffins image

These juicy vegan blueberry muffins are made with applesauce and soy yogurt. They taste great, but best the same day.

Provided by Christine

Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Time 38m

Yield 12

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup white sugar
2 tablespoons white sugar
½ cup unsweetened applesauce
½ cup vanilla soy yogurt
¼ cup vegetable oil
2 teaspoons vanilla sugar
1 teaspoon vanilla extract
1 ¾ cups fresh blueberries
2 tablespoons brown sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
Combine flour, baking powder, baking soda, and salt in a large bowl. Stir together 1/2 cup plus 2 tablespoons white sugar, unsweetened applesauce, yogurt, oil, vanilla sugar, and vanilla extract in a second bowl. Fold into flour mixture using a spatula, but do not over mix. Fold in blueberries.
Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle with brown sugar.
Bake in the preheated oven until tops spring back when lightly pressed, 18 to 22 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 193.4 calories, Carbohydrate 34.2 g, Fat 5.3 g, Fiber 1.2 g, Protein 2.9 g, SaturatedFat 0.8 g, Sodium 253.2 mg, Sugar 16.3 g

VEGAN BLUEBERRY MUFFINS

Vegan Blueberry Muffins image

These muffins are just as satisfying as regular muffins, with the same sweet, tender crumb. You can use fresh or frozen blueberries; the fresh may make the muffins slightly moister.

Provided by Food Network Kitchen

Time 1h

Yield 12 muffins

Number Of Ingredients 12

Ingredients

Cooking spray
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
2/3 cup packed light brown sugar
1/2 cup plain soy milk yogurt
1/3 cup unsweetened almond milk
1/3 cup vegetable oil
1/4 cup unsweetened smooth applesauce
1 teaspoon pure vanilla extract
2 cups fresh or frozen blueberries
2 tablespoons turbinado sugar

Steps:

Preheat the oven to 350 degrees F. Line a 12-muffin tin with paper liners and lightly coat with cooking spray.
Whisk the flour, baking powder and salt together in a large bowl. Whisk the brown sugar, yogurt, almond milk, oil, applesauce and vanilla together in a medium bowl.
Gently fold the wet mixture into the dry mixture with a rubber spatula. Just before the batter comes together, fold in the blueberries (it's OK if there are some lumps in the batter). Divide the batter evenly among the muffin cups. Sprinkle the tops of the muffins evenly with the turbinado sugar. Bake until a tester inserted in the center comes out clean, 20 to 24 minutes. Let cool in the pan for a few minutes, then remove and cool completely on a rack. Store in an airtight container at room temperature for up to 3 days.

VEGAN BLUEBERRY MUFFINS WITH APPLESAUCE

Vegan Blueberry Muffins with Applesauce image

Mmmmm... Vegan blueberry muffins...

Provided by specialk

Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 10

Ingredients

1 cooking spray
2 cups fresh blueberries
2 cups all-purpose flour
1 cup lightly packed brown sugar
½ cup unsweetened applesauce
½ cup soy milk
¼ cup soy margarine
1 tablespoon baking powder
1 teaspoon vanilla extract
½ teaspoon salt

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line 12 cups of a mini muffin tin with paper liners or spray with cooking spray.
Mix blueberries, flour, sugar, applesauce, soy milk, soy margarine, baking powder, vanilla extract, and salt together in a bowl. Spoon batter into muffin cups, filling them 3/4-full.
Bake in the preheated oven until tops are firm, about 35 minutes. Cool slightly on a rack.

Nutrition Facts : Calories 204.7 calories, Carbohydrate 39.6 g, Fat 4.2 g, Fiber 1.3 g, Protein 2.7 g, SaturatedFat 0.7 g, Sodium 274 mg, Sugar 21.8 g

BLUEBERRY OATMEAL APPLESAUCE MUFFINS

Blueberry Oatmeal Applesauce Muffins image

These muffins are not only delicious, but very low in fat and heart-healthy. The oats and flaxseed meal add fiber and whole grains for a filling and delicious breakfast or snack, while the applesauce takes the place of egg, butter, or cream that you might find in other muffin recipes. You can make this recipe vegan by omitting the egg and using soymilk as a substitute for milk (I use Lactaid milk to make it dairy-free). To make it sugar-free, substituting Splenda for the small amount of sugar is just as good! A pecan half on top of the muffin adds a visually-appetizing touch while adding a slight crunch to a moist and filling muffin!

Provided by smhage

Categories Breads

Time 27m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 17

Ingredients

1 1/4 cups oats
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 tablespoons vegetable oil
1 cup unsweetened applesauce
1/2 cup skim milk
1/2 cup sugar
3 tablespoons flax seed meal (optional)
1 large egg
1 teaspoon vanilla extract
1 cup blueberries
2 teaspoons lemon zest
1 tablespoon lemon juice
10 -12 pecan halves

Steps:

Preheat oven to 400 degrees F.
In a large bowl, combine flour, oats, powder, soda, salt, and cinnamon. If desired, add flaxseed meal.
In a separate bowl, mix sugar, egg and oil. Add applesauce, milk, vanilla, lemon zest, lemon juice. Mix well.
Add this to flour mixture, mixing well. Finally, fold in blueberries. Pour into greased muffin tin. On top of the batter in each muffin tin, place a pecan half.
Bake for 12 - 14 minutes.

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