Whole Wheat Blueberry Muffins Vegan Recipes

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WHOLE WHEAT BLUEBERRY MUFFINS



Whole Wheat Blueberry Muffins image

These yummy muffins are made with all whole wheat flour and lots of fresh blueberries. My husband says they're the best muffins he's ever tasted, and even my super picky kids love them!

Provided by My4NonBlondes

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 9

1 ½ cups whole wheat flour
¾ cup white sugar
½ teaspoon salt
2 teaspoons baking powder
⅓ cup vegetable oil
1 egg
⅓ cup milk
½ cup unsweetened applesauce
1 pint fresh blueberries

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper liners. Whisk together the flour, sugar, salt, and baking powder in a large bowl.
  • Whisk vegetable oil, egg, milk, and applesauce together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries. Spoon the batter into the prepared muffin cups, filling them 2/3 full.
  • Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean.

Nutrition Facts : Calories 183 calories, Carbohydrate 29.1 g, Cholesterol 16 mg, Fat 7 g, Fiber 2.6 g, Protein 3 g, SaturatedFat 1.1 g, Sodium 188 mg, Sugar 16.7 g

WHOLE WHEAT BLUEBERRY MUFFINS (VEGAN)



Whole Wheat Blueberry Muffins (Vegan) image

This is an easy and tasty muffin. There is very little refined sugar in the recipe and no dairy. However - they are so good that no one will ever know how healthy they are.

Provided by adams.wifey

Categories     Breads

Time 28m

Yield 16-18 muffins, 12 serving(s)

Number Of Ingredients 13

3 cups whole wheat flour
1 teaspoon salt
4 teaspoons baking powder
1/4 cup ground flax seeds (optional)
2/3 cup canola oil
1 cup agave nectar or 1 cup honey
1 mashed banana (or 1/2 c. soymilk)
1 cup blueberries (fresh or frozen)
1/2 cup whole wheat flour
1/4 cup oat bran (or ground oats)
1/2 cup sugar (turbanado sugar works best)
1 tablespoon ground cinnamon
1/2 cup margarine (earth balance works well) or 1/2 cup coconut oil (earth balance works well)

Steps:

  • Combine all dry muffin ingrediends in a large bowl.
  • Add wet ingredients and stir just until mixed. If mixture seems too thick, add a couple tablespoons soymilk or water.
  • Add in blueberries.
  • Grease muffin tins and fill about 3/4 full.
  • Mix together crumb topping with your hands and sprinkle some onto each muffin - enough to cover the top.
  • Bake at 400 degrees for 15-20 minutes or until slightly golden on top and done.

QUICK VEGAN BLUEBERRY MUFFINS



Quick Vegan Blueberry Muffins image

Quick and easy blueberry muffins that will please even the strictest vegan! Try adding lemon juice or a dash of cinnamon to step up the flavor!

Provided by basktcase91

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 9

2 cups whole wheat flour
1 cup white sugar
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon vanilla extract
1 ½ cups blueberries
½ cup unsweetened applesauce
½ cup soy milk
¼ cup margarine

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper cups.
  • Mix flour, sugar, baking powder, and salt together in a bowl. Stir in blueberries, applesauce, soy milk, and margarine. Fill each muffin cup approximately 3/4 of the way with batter.
  • Bake in the preheated oven until tops are golden brown and firm, about 35 minutes.

Nutrition Facts : Calories 187.3 calories, Carbohydrate 35.9 g, Fat 4.4 g, Fiber 3.1 g, Protein 3.3 g, SaturatedFat 0.7 g, Sodium 231.2 mg, Sugar 20.1 g

VEGAN WHOLE-GRAIN BLUEBERRY MUFFINS



Vegan Whole-Grain Blueberry Muffins image

I'm on a quest to find good vegan baked-goods recipes, and my wonderful vegan friend has recently boosted that effort with this yummy muffin recipe! Fluffy soft and sweet, yet with a nice burst of that hearty "good-for-you" taste that whole-grains provide. Plus, they are totally dairy-free and egg-free. What could be better? (For a different taste/texture you can substitute 1 cup pumpkin for the blueberries.)

Provided by Veggie Girl NYC

Categories     Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 16

1/2 cup unbleached flour
1/2 cup whole wheat flour
1/2 cup teff flour
3/4 cup turbinado sugar or 3/4 cup other artificial sweetener
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup canola oil
1 tablespoon Ener-G Egg Substitute (constituted according to the package directions, which in the case of the En-ergy Egg Substitute mea) or 1 tablespoon other egg substitute (constituted according to the package directions, which in the case of the En-ergy Egg Substitute mea)
1/3 cup soymilk (appx.)
1 cup blueberries (fresh or frozen)
1/2 teaspoon cinnamon
crumb topping
1/4 cup turbinado sugar
1/8 cup unbleached flour
2 tablespoons vegan margarine
3/4 teaspoon cinnamon

Steps:

  • Preheat oven to 400 degrees F. Grease 12 muffin cups.
  • Sift together flours, sugar (if using), salt, and baking powder. Make the "egg" in a large glass measuring cup and add oil. Add enough soy milk to make 1 cup liquid. (If using a liquid sweetener and/or pumpkin add it to this mixture.).
  • Add the liquid ingredients to the dry ingredients and mix well. Fold in blueberries.
  • Spoon batter into prepared muffin cups, filling appx. 1/3 full.
  • If using topping, mix topping ingredients together using your fingertips until mixture is the size of small peas. Sprinkle mixture on top of muffin batter in muffin cups.
  • Bake at 400 degrees F. for 25 minutes until muffin tops are golden.

Nutrition Facts : Calories 105.6, Fat 6.4, SaturatedFat 0.5, Sodium 161.7, Carbohydrate 11.1, Fiber 1.3, Sugar 1.3, Protein 1.8

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