Vegetarian

Happy Herbivore Blueberry Yogurt Muffins takes several minutes to prepare.

Happy Herbivore Blueberry Yogurt Muffins takes several minutes to cook.

Happy Herbivore Blueberry Yogurt Muffins makes 12 servings.

The ingredients for Happy Herbivore Blueberry Yogurt Muffins are:

3 tbsp lemon zest
1 cup wild blueberries, frozen
? cup unsweetened applesauce
6 ounces vegan yogurt (I used reg. greek yogurt)
? cup vanilla nondairy milk
1 whole ripe banana
? cup raw sugar (i used stevia)
a dash of salt
? tsp baking soda
1 tsp baking powder
2 cups white whole wheat flour

Here is how you make Happy Herbivore Blueberry Yogurt Muffins:

Preheat oven to 350F. Thaw your blueberries (or use fresh). Line muffin tin with paper or silicone cups or use a nonstick pan, and set aside. In a mixing bowl, whisk flour with baking powder, baking soda, salt, and sugar.In a small food processor or blender, whiz banana with 1/4 cup plant-based milk until silky smooth. Stir into flour mixture, then add yogurt, applesauce, and remaining plant-based milk. Stir a few times, add blueberries and lemon zest, and stir gently, folding in blueberries, until just combined.Spoon into muffin cups and bake 15-20 minutes or until muffins are golden, firm to the touch, and a toothpick inserted in the center comes out clean.Serving Size: 12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user SEESKO.

The nutritional information for Happy Herbivore Blueberry Yogurt Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 110.8

• Total Fat: 0.5 g
• Cholesterol: 0.0 mg
• Sodium: 159.4 mg
• Total Carbs: 22.8 g
• Dietary Fiber: 3.4 g
• Protein: 4.1 g