Breakfast

Vegan Blueberry Muffins w/Juicer Pulp is for Breakfast, Snack.

Vegan Blueberry Muffins w/Juicer Pulp takes 10 minutes to prepare.

Vegan Blueberry Muffins w/Juicer Pulp takes 22 minutes to cook.

Vegan Blueberry Muffins w/Juicer Pulp makes 12 servings.

The ingredients for Vegan Blueberry Muffins w/Juicer Pulp are:

1-1/2 cup all purpose flour
1-1/2 cup frozen blueberries
1 cup original soy milk
1/2 tsp salt
1/3 cup canola oil
2 tsp baking powder
1/4 cup packed brown sugar
1/2 cup granulated white sugar
1/2 cup juicer pulp (optional)

Here is how you make Vegan Blueberry Muffins w/Juicer Pulp:

Preheat oven to 375 and spray a 12-cup muffin tin with nonstick cooking spray. Mix all dry ingredients in a bowl, then add soy milk, canola oil, and juicer pulp. Mix gently, just until blended then fold in the frozen blueberries.Bake at 375 for 22 minutes or until a toothpick inserted in center comes out clean.Serving Size:?Makes 12 Muffins

The nutritional information for Vegan Blueberry Muffins w/Juicer Pulp is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 169.8

• Total Fat: 6.4 g
• Cholesterol: 0.0 mg
• Sodium: 188.5 mg
• Total Carbs: 28.7 g
• Dietary Fiber: 1.1 g
• Protein: 2.1 g

The dietary needs meet for Vegan Blueberry Muffins w/Juicer Pulp is Vegan