Ingredients for Best Vegan Blueberry Muffins Ever
- All Purpose Flour
- Coconut Sugar
- Unbleached Cane Sugar
- Lavender Sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- Bananas
- Sunflower Oil
- Coconut Milk
- 1 ½ cups fresh or frozen blueberries
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How to Make Best Vegan Blueberry Muffins Ever
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, whisk together the plant-based milk, oil, apple cider vinegar, and maple syrup.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the blueberries.
- Fill each muffin liner about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
93g
Fat
20g
Carbs
13g
