Vegan Juicy Muffins with a Twist
Marc Oliver Steinlein
almost 2 years ago
These vegan muffins are moist and delicious, with a surprise twist of flavor that will leave you wanting more. Perfect for breakfast or as a snack, these muffins are sure to become a favorite in your household.
Cooking Time
30 minutes
Serving Size
12 muffins
Nutrition Per Serving
Cal
180
Protein
3g
Fat
7g
Sat Fat
1g
Carbs
27g
Chole
0mg
Fiber
2g
Sugar
12g
Sodium
200mg
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 1/2 cup almond milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup fresh or frozen blueberries
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 375°F.
- In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together vegetable oil, applesauce, almond milk, and vanilla extract.
- Add wet ingredients to dry ingredients and mix until just combined.
- Fold in blueberries and walnuts.
- Spoon batter into a greased muffin tin, filling each cup about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
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