Blueberry Yogurt Muffins
Total time
30 minCook time
20 minPrep time
10 min
Ingredients
- 2 cups white whole wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- a dash of salt
- ¼ cup raw sugar
- 1 whole ripe banana
- ½ cup vanilla nondairy milk
- 6 ounces vegan yogurt
- ¼ cup unsweetened applesauce
- 1 cup wild blueberries, frozen
- 3 tbsp lemon zest
Instructions
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.
Nutrition
Servings per batch: 12
- Calories: 116
- Fat: 0.80g
- Carbohydrate: 25.60g
- Dietary Fiber: 2.90g
- Sugars: 8.80g
- Protein: 3.50g
Total time
30 minCook time
20 minPrep time
10 min
Ingredients
-
2
cups
white whole wheat flour
-
1
tsp
baking powder
-
½
tsp
baking soda
-
a dash of
salt
-
¼
cup
raw sugar
-
1
whole
ripe banana
-
½
cup
vanilla nondairy milk
-
6
ounces
vegan yogurt
-
¼
cup
unsweetened applesauce
-
1
cup
wild blueberries, frozen
-
3
tbsp
lemon zest
Instructions
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.
Nutrition
Servings per batch: 12
- Calories: 116
- Fat: 0.80g
- Carbohydrate: 25.60g
- Dietary Fiber: 2.90g
- Sugars: 8.80g
- Protein: 3.50g
