Vegan Blueberry Muffins
These blueberry muffins may not have eggs or milk, but they are light, fluffy and loaded with sweet fruity flavor. Flaxseed acts as an egg replacement in these vegan muffins that are perfect for a quick breakfast, Sunday brunch or late-night snack. Be sure to add the blueberries in with the dry ingredients, or they'll turn the batter purple.
Source: EatingWell.com, July 2018
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
To make ahead: Wrap and store at room temperature for up to 2 days or freeze for up to 1 month.
Nutrition Facts
Serving Size: 1 muffin
Per Serving:
176 calories; protein 3.2g; carbohydrates 28.1g; dietary fiber 3.1g; sugars 11.5g; fat 7g; saturated fat 0.5g; vitamin a iu 45.2IU; vitamin c 2.4mg; folate 2.7mcg; calcium 80.6mg; iron 2.9mg; magnesium 7.2mg; potassium 60.5mg; sodium 189.7mg; added sugar 9g.
Exchanges:
1 1/2 fat, 1 starch, 1/2 other carbohydrate