Vegan Fruit And Yogurt Muffins Recipes
VEGAN BLUEBERRY YOGURT MUFFINS
Vegan Blueberry muffins - easy, eggless breakfast muffins are perfectly, light, tender and full of vanilla and blueberries.
Provided by Nicole Dawson
Categories Breakfast
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 425° degrees. Line muffin tins with 10 liners.
- In a large bowl, whisk the flour, sugar, cinnamon, baking powder and salt.
- In a separate bowl, whisk milk, yogurt, oil, vinegar, and vanilla and mix until smooth then pour into the dry and stir until flour is incorporated. Do not over mix.
- Gently fold in 2/3 of fresh blueberries into the batter.
- Divide batter between prepared liners then add a few extra blueberries to the top of each one.
- Bake 5 minutes then reduce oven temperature to 375° and bake 15-18 minutes extra minutes or until a toothpick inserted in the center comes out clean.
- Let cool in pan for 5 minutes then turn out onto a wire rack to cool completely.
Nutrition Facts : Calories 229 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 231 milligrams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
VEGAN BLUEBERRY YOGURT MUFFINS
These yogurt muffins are delicious! The yogurt cuts down on the need for too much oil, but results in incredibly moist and fluffy vegan muffins.
Provided by Liv B
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 425 F.
- In a large mixing bowl, add flour, baking powder, baking soda, salt and cinnamon and whisk until combined.
- Add sugar, oil, yogurt, oat milk and vanilla and stir to combine. It will be super thick! Add blueberries and fold gently to combine.
- Spoon evenly into 12 muffin cups (I greased mine but you can also use parchment or paper muffin liners).
- Bake at 425F for 5 minutes, then reduce heat to 375F and bake for 15 minutes. Don't take them out of the oven in between, just decrease the temp and keep baking. This helps them rise really nicely without having to use eggs! Woohoo!
- Once they're done (test them by inserting a toothpick in the centre, if it comes out clean or with a few crumbs clinging, they're done!) remove from oven and let cool slightly before removing and transferring to a cooling rack.
JACKY'S FRUIT AND YOGURT MUFFINS
These are very moist muffins. Match the type of yogurt to the type of fruit you are using.
Provided by Sue Litster
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Stir together flour, sugar, baking soda and baking powder. In a separate bowl, combine yogurt, egg, vanilla, butter and blueberries. Stir mixtures together just until combined; batter will be very thick. Scoop into prepared muffin cups.
- Bake in preheated oven for 25 minutes.
Nutrition Facts : Calories 205.1 calories, Carbohydrate 38.1 g, Cholesterol 25.8 mg, Fat 4.5 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 2.6 g, Sodium 179.3 mg, Sugar 20.6 g
HUMBLE VEGAN RASPBERRY YOGURT MUFFINS
Steps:
- Preheat your oven at 350°F, or 180°C
- In a large bowl, whisk together all the wet ingredients.
- Sift together the flour, cornstarch, baking powder, baking soda and salt. Add the sifted dry ingredients to the wet ingredients and whisk until just incorporated. The batter will be thick.
- Quickly fold the raspberries into the batter, trying not to overmix. Try to have the least amount of raspberry juice mixing in with the batter.
- With an slightly heaping large ice-cream scoop, divide the batter equally into 12 paper-lined muffin tin. If using, sprinkle coarse sugar on top of each muffins.
- Cook for 20 minutes, or until a toothpick inserted into the middle comes out clean.
- Let the muffins cool for 5 minutes in the tin before placing on a wire rack to completly cool. Enjoy
VEGAN FRUIT AND YOGURT MUFFINS
Make and share this Vegan Fruit and Yogurt Muffins recipe from Food.com.
Provided by VivianNP
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Mix in a large bowl, the flax seed and warm water.
- Let the flax seed set. In a separate bowl, stir together flour, sugar, baking soda and baking powder.
- Return to the bowl with the flaxseed in it. Combine yogurt, vanilla, margarine and blueberries with the flaxseed. Stir the two mixtures together just until combined; batter will be very thick. Scoop into prepared muffin cups.
- Bake in preheated oven for 25 minutes.
VEGAN FRUIT MUFFINS
This recipe is from How It All Vegan with a few of my own variations added to it. You can put any fruit you like in them, fresh or frozen works.
Provided by kates_127
Categories Quick Breads
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Stir together flour, salt, baking powder and flax.
- Add sweetener, egg replacer, oil, sour milk and fruit. stir until "just right".
- Scoop into lightly greased/oiled muffin tins
- Bake for 35-45 mintuse.
- Makes 6+ muffins.
Nutrition Facts : Calories 249.2, Fat 11.4, SaturatedFat 1.7, Sodium 401.2, Carbohydrate 33.7, Fiber 4.9, Sugar 1.2, Protein 6.7
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