Very Berry Muffins (Vegan)
This recipe is my own combination-and-tweak of the best elements of several vegan muffin recipes. Applesauce and mashed banana are good replacements for eggs and butter, and the white wheat flour is denser than white but lighter than whole wheat. These are moister than most nonvegan muffins, and I love the natural fruity sweetness.
- Preparing Time: 20 minutes
- Total Time: 50 minutes
- Served Person: 18
vegan
vegetarian
white meat free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1 teaspoon baking powder
- 1 pinch salt
- 1/2 teaspoon baking soda
- 3/4 cup light brown sugar
- 1/4 cup applesauce
- 2 cups white wheat flour plus extra for dusting berries
- 1 very ripe banana
- 1 & 1/4 cups almond milk
- 1 teaspoon natural flavoring (vanilla, mint, or other)
- 1 cup strawberries, blueberries, raspberries, or other
- Carbohydrate 18.8799088035946 g
- Cholesterol 13.7384259255577 mg
- Fat 5.27635259251159 g
- Fiber 0.336000005933974 g
- Protein 1.50051925896404 g
- Saturated Fat 3.28319546291252 g
- Serving Size 1 1 Serving (33g)
- Sodium 43.9513611036551 mg
- Sugar 18.5439087976607 g
- Trans Fat 0.400536555551414 g
- Calories 128 calories
Preheat oven to 350 F. Stir together baking powder, baking soda, and salt. Stir in flour. In a separate bowl, mix sugar, banana, applesauce, milk, and flavoring. Add wet into dry ingredients, and mix just until combined. In a bowl or plastic bag, dust berries with extra flour and toss gently to coat. Fold berries very gently into batter. Line 18 cups in muffin tins with paper liners and scoop batter into cups (1/4 to 1/3 cup per muffin), using all the batter. Bake 25 to 30 minutes or until toothpick inserted in the center comes out clean. Cool in tins five minutes, then remove to rack. Serve warm, or let cool completely and store in airtight container in refrigerator.
