Refined-Sugar-Free, Vegan Blueberry Muffins
From Jenny Sugar, POPSUGAR
Ingredients
- 1 cup unsweetened vanilla plant-based milk (I used Silk Almond and Cashew Milk [1])
1 teaspoon apple cider vinegar
2 cups white whole-wheat flour (use all-purpose for lighter muffins)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup powdered stevia or organic sugar (I used Stevia in the Raw [2])
1/3 cup unsweetened applesauce
1 teaspoon vanilla extract
1 1/4 cups blueberries, fresh or frozen, divided
Directions
- Preheat oven to 350°F. Lightly spray a muffin tin or line with 12 baking cups.
- In a small bowl or measuring cup, mix the plant-based milk with the apple cider vinegar, and let sit for a few minutes.
- In a large bowl, mix the flour, baking powder, baking soda, salt, and stevia.
- Add the applesauce and vanilla to the milk mixture, and stir well.
- Add the wet ingredients to the dry. Fold in 1 cup blueberries.
- Divide the batter evenly between the 12 muffins, using about 1/3 cup batter for each. Top each with a few blueberries.
- Bake for 30 minutes or until a toothpick inserted in the middle comes out clean.
- Allow to cool for at least 15 minutes before moving muffins to a cooling rack.
- Store in an airtight container in the fridge or freezer.
Here's the nutritional information for one muffin:
Information
- Category
- Cupcakes, Desserts
- Yield
- 12 muffins
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Total Time
- 44 minutes, 59 seconds
Nutrition
- Calories per serving
- 86