Blueberry Muffins: Vegan, Oil-free

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blueberrymuffins

Blueberry muffins are my favorite on-the-go breakfast food. We love bringing these when we are traveling and cannot blend fruit for smoothies and make oatmeal for our super hungry boys (who are always asking for more food after their smoothies). We bring bananas and other fruit and these muffins. They are the perfect vegan, light, oil-free breakfast!

Adding too much oil to baked goods can weigh them down, prevent a fluffy texture from forming, and ultimately add to the caloric density of the food through adding processed fats. Leaving the oil out of these muffins makes them light and fluffy, and super healthy too!

Blueberry Muffins: Vegan       |       Makes 1 dozen

Ingredients

1 2/3 cup rice, coconut, or soymilk

1 1/2 teaspoon lemon juice

2 1/4 cups all-purpose flour

3/4 cup whole grain flour

2 teaspoons baking powder

3/4  cup granulated sugar (coconut or brown works best)

2 teaspoon vanilla extract

Optional: 1 Tablespoon flaxmeal

2 cups fresh or frozen blueberries

Directions

Preheat oven to 375 degrees Fahrenheit. Mix all the dry ingredients well in a large bowl. Combine all wet ingredients into the mix, stir well. Add the blueberries and gently fold them into the mixture. Use muffin liners or grease muffin tins with olive oil to prevent sticking. This is important, because they have no oil in them, these will stick terribly. Fill muffin tins equally. Bake for 25-28 minutes until slightly golden brown. Cool and remove from tins.

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Blueberry Muffins: Vegan, Oil-free

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 12

Serving Size: 1

Calories per serving: 169.2

Fat per serving: 1.4

Blueberry Muffins: Vegan, Oil-free

Ingredients

  • 1 2/3 cup rice, coconut, or soymilk
  • 1 1/2 teaspoon lemon juice
  • 2 1/4 cups all-purpose flour
  • 3/4 cup whole grain flour
  • 2 teaspoons baking powder
  • 3/4 cup granulated sugar (coconut or brown works best)
  • 2 teaspoon vanilla extract
  • Optional: 1 Tablespoon flaxmeal
  • 2 cups fresh or frozen blueberries

Instructions

  1. Preheat oven to 375 degrees Fahrenheit. Mix all the dry ingredients well in a large bowl. Combine all wet ingredients into the mix, stir well. Add the blueberries and gently fold them into the mixture. Use muffin liners or grease muffin tins with olive oil to prevent sticking. This is important, because they have no oil in them, these will stick terribly. Fill muffin tins equally. Bake for 25-28 minutes until slightly golden brown. Cool and remove from tins.

Notes

Carbs: 36.3 g Protein: 3.9 g

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://liberatedmind.com/2016/07/blueberry-muffins-vegan-oil-free/

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