Vegan Fruit And Yogurt Muffins Recipe

Name: Vegan Fruit And Yogurt Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour; 1 cup sugar; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 cup vanilla-flavored soy yogurt; 1 tablespoon ground flax seeds; 3 tablespoons water, very warm; 1 teaspoon vanilla extract; 4 tablespoons vegan margarine, melted; 2 cups blueberries

Servings: persons

2 cups flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 cup vanilla-flavored soy yogurt
1 tablespoon ground flax seeds
3 tablespoons water, very warm
1 teaspoon vanilla extract
4 tablespoons vegan margarine, melted
2 cups blueberries

1
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2
Mix in a large bowl, the flax seed and warm water.
3
Let the flax seed set. In a separate bowl, stir together flour, sugar, baking soda and baking powder.
4
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.
5
Bake in preheated oven for 25 minutes.

652

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups flour, 1 cup sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, and more.

Yes, Vegan Fruit And Yogurt 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.

Vegan Fruit And Yogurt Muffins

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