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Vegan

Vegan Blueberry Muffins

Using applesauce as an egg substitute works wonderfully in these moist and delicious muffins

“I came up with this because I couldn’t find easy baked-goods recipes for vegans,” says Laurie Dolan. “I saw in a PETA newsletter a while back that you could substitute applesauce and baking powder for eggs, so I started experimenting with basic cookie, cake, and muffin recipes. One of my favorite results was this vegan blueberry muffin recipe.”

Servings
12

Ingredients

  • 1/4 cup soy margarine
  • 1/2 cup unsweetened applesauce
  • 1/2 tsp. salt
  • 1 cup granulated sugar
  • 2 cups all-purpose flour
  • 1 Tbs. baking powder
  • 1 tsp. vanilla extract
  • 1/2 cup soymilk
  • 2 cups fresh blueberries

Preparation

1. Preheat oven to 350 F. Line 1/3-cup muffin cups with paper liners, or spray with cooking spray.

2. Mix all ingredients together in mixing bowl. Spoon into muffin cups, filling three-quarters full.

3. Bake 35 minutes, or until tops are firm. Cool slightly on rack.

Nutrition Information

  • Calories 200
  • Carbohydrate Content 38 g
  • Cholesterol Content 0 mg
  • Fat Content 4 g
  • Fiber Content 1 g
  • Protein Content 3 g
  • Saturated Fat Content 0 g
  • Sodium Content 270 mg
  • Sugar Content 21 g