Zutaten für Vegan Blueberry Muffins
- Soymilk
- Rolled Oats
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsweetened applesauce
- Olive Oil
- Artificial Sweetener
- Frozen Blueberries
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Zubereitung von Vegan Blueberry Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a medium bowl, whisk together 1 cup soy milk and ½ cup rolled oats. Set aside for 10 minutes to allow the oats to soften.
- In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Add 1 cup unsweetened applesauce, ¾ cup maple syrup (or other liquid sweetener), and ½ cup vegetable oil to the dry ingredients. Mix until just combined.
- Stir in the oat mixture and 1 ½ cups fresh or frozen blueberries. Do not overmix.
- Fill muffin cups about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
37g
Fat
7g
Carbs
12g
