Vegetarian

Vegan Blueberry Muffins is for Breakfast.

Vegan Blueberry Muffins takes 20 minutes to prepare.

Vegan Blueberry Muffins takes 15 minutes to cook.

Vegan Blueberry Muffins makes 24 servings.

The ingredients for Vegan Blueberry Muffins are:

1 cup of non-dairy milk
1 tbsp apple cider vinegar
1/4 cup ground flax seed
1 cup whole wheat flour
3/4 cup all-purpose flour
1 and 1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp kosher salt
1/4 cup extra virgin olive oil (or vegetable)
1/2 cup pure maple syrup
1 tsp pure vanilla extract
1/2 tsp pure almond extract
1 and 1/2 fresh and sweet blueberries

Heat oven to 375.

Mix milk and apple cider vinegar and set to the side.

Whisk together flax, flour, baking soda, cinnamon, and salt.

In small boy, mix together oil, syrup, and extracts, then add wet to the dry and stir.

Stir in fresh blueberries.

Spoon into 24 mini muffin tin (or 12 large muffins, but you must double the calories).

Back for 15 minutes (the muffin slowly springs back when pressed).

Cool for 15 or so minutes, as blueberries will be hot.

Here is how you make Vegan Blueberry Muffins:

Back for 15 minutes at 375.Serving Size: 24 small muffins or 12 large muffinsNumber of Servings: 24Recipe submitted by SparkPeople user SPOTLIGHTANGEL.

The nutritional information for Vegan Blueberry Muffins is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 133.5

• Total Fat: 8.4 g
• Cholesterol: 0.0 mg
• Sodium: 97.1 mg
• Total Carbs: 13.7 g
• Dietary Fiber: 2.2 g
• Protein: 2.3 g

The dietary needs meet for Vegan Blueberry Muffins is Vegan