Vegan Blueberry Muffins Recipe
Recipe By EatingWell
These blueberry muffins may not have eggs or milk, but they are light, fluffy and loaded with sweet fruity flavor. Flaxseed acts as an egg replacement in these vegan muffins that are perfect for a quick breakfast, sunday brunch or late-night snack. Be sure to add the blueberries in with the dry ingredients, or they'll turn the batter purple.
4.8
22 Rating -
Rate
45minstotal
45m.total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Vegan Blueberry Muffins Recipe
- 0.42 tablespoon Water
- 0.17 tablespoon Flaxseed meal
- 0.06 cup Unsweetened plain almond milk
- 0.06 cup Sugar
- 0.03 cup Canola oil
- 0.08 teaspoon Vanilla extract
- 0.17 cup White Whole Wheat Flour
- 0.17 teaspoon Baking powder
- 0.08 teaspoon Ground cinnamon
- 1/25 teaspoon Salt
Nutrition
value
value
271
calories per serving
15 g Fat5 g Protein28 g Carbs3 g FiberOther
Current Totals
- Fat15g
- Protein5g
- Carbs28g
- Fiber3g
MacroNutrients
- Carbs28g
- Protein5g
- Fiber3g
Fats
- Fat15g
Vitamins & Minerals
- Calcium38mg
- Iron1mg
- Vitamin A< 1mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B914mcg
- Vitamin B12< 1mcg
- Vitamin C< 1mg
- Vitamin E5mg
- Copper< 1mcg
- Magnesium47mg
- Manganese< 1mg
- Phosphorus89mg
- Selenium3mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By EatingWell