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Discussion Starter · #1 ·
I am looking for a recipe for vegan blueberry muffins-- I am really awful at taking a conventional recipe and changing the ingredients around, such as figuring out how much egg replacer to use in place of eggs..... I am the type of person who follows every recipe down to the letter until I get comfy with the results.

I did a google search and didn't find anything that I hadn't already tried.......anybody have anything?

Thanks!
 

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i dont know any recipes myself-but there are plenty of basic vegan recipes for plain muffins, that you could just add blueberries into the mixture with-or perhaps there is a recipe out there for a vegan nut or fruit muffin of some other kind, that you could substitute blueberries into instead of another fruit?
 

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okay, here are some recipes from the Fat free vegetarian archives, for VEGAN blueberry muffins:

Blueberry Muffins

1 cup whole wheat flour

1 cup unbleached white flour

3 teaspoons baking powder

3/4 teaspoon salt

4 tablespoons sweetener of choice

1 1/2 tablespoons Ener-G egg replacer

3 tablespoons applesauce

1 cup fat free rice milk

1/4 cup water

1 cup blueberries

Mix dry ingredients. Add wet ingredients, stir until thoroughly mixed.

Add blueberries, mix. Fill muffin tin receptacles about 2/3 full.

Bake in a pre-heated 415 degree F oven for 20 to 25 minutes.

Makes 6 LARGE muffins. To make a dozen normal-sized muffins (you know,

the size of paper muffin cups), reduce the recipe by 1/3 and increase

oven temperature to 425 degrees F.

A second recipe:

these are from Nava Atlas' _the Almost No Fat Cookbook_ with my

variations

Mix together:

1 1/4 c unbleached whote flour

1/3 c brown rice flour

1 t baking powder

1 t baking soda

1/2 t salt

In blender mix until smooth:

8 oz mori-nu extra firm lite tofu

1/2 c sugar

1/2 c raspberry juice

1 T lemon juice

1 1/2 T nutritional yeast

1 T vanilla

Mix 1 c blueberries into flour mixture and lightly mix in tofu mixture.

Bake 20 min. in a 12 c. muffin pan at 350 degrees.

Her original recipe called for oat flour not brown rice. The raspberry

juice I used was Cascadian Farm. She allowed for water or juice.
 

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Discussion Starter · #5 ·
Thanks so much.... I went to fatfree.com, but nothing I found seemed to work, they were all too dry. Although I guess I was blind, because I don't recall the recipe that you posted being there! LOL!

Plus like I said, I have this problem of not being able to substitue well. But the ones you have posted look just perfect, I'll try them out tomorrow AM...... and let you know! Thanks again!

 

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Discussion Starter · #7 ·
Maxi:

I tried the first recipe you posted this morning, and it was really nice! Thanks so much, they are all gone! *sob*

Shannon: I'll try your recipes next week when it is muffin time again! Thanks so much for the great suggestions!
 

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I love these!

2 cups white flour

½ cup sugar

1 tsp baking powder

1 tsp cinnamon

1 tsp vanilla sugar

1 cup dairyfree milk

3 tbsp oil

1 banana

1 cup blueberries

Mix the dry ingredients together and add the wet. Mash the banana and add it with the blueberries.

Bake at 400 degrees F - about 8-10 minutes.
 

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half cup almond meal

50ml almond or soy milk

half cup whole meal flour

berrys ( to suit)

1 tbl spoon black strap molasses

1 tbl spoon good quality olive oil

mix together on high for 60 seconds and place in to cup cake papers

bake 20 mins on 180 or until spring back and golden

makes aprox 12

you can add more fluid if want and non vegans i suggest a tbl spoon of plain yoghurt
 
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