Scrumptious Blueberry-Carrot Muffins – a delicious recipe with Ingredients, flour, soy flour, sugar, salt, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 425 degrees.
2
Line muffin pan with liners or lightly grease with non-stick cooking spray.
3
In a medium bowl, combine all-purpose flour, soy flour, sugar, salt, baking powder & baking soda. Set aside.
4
In a 1/2 measuring cup, add vinegar. Fill measuring cup the rest of the way with coconut milk. Then, measure out light olive oil.
5
Meanwhile, in a small bowl, combine sunflower seeds, cinnamon & demerara sugar and set aside.
6
Use a spatula to mix wet ingredients into flour mixture until just combined. Gently stir in grated carrot & blueberries. Do not overmix.
7
Fill muffin cups 1/2 full. Sprinkle cinnamon mixture on top. Bake in preheated oven for 20 minutes or until toothpick inserted in center comes out clean.
658
kcal
Calories
26
g
Fat
100
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 17 ingredients. The key ingredients include: Muffin Ingredients:, 1 1/2 Cups all-purpose flour, 2 Tbsp soy flour, 3/4 Cup sugar, and more.
Yes, Scrumptious Blueberry-Carrot Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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