Vegan Fruit And Yogurt Muffins Recipes

HUMBLE VEGAN RASPBERRY YOGURT MUFFINS

Steps:

• Preheat your oven at 350°F, or 180°C
• In a large bowl, whisk together all the wet ingredients.
• Sift together the flour, cornstarch, baking powder, baking soda and salt. Add the sifted dry ingredients to the wet ingredients and whisk until just incorporated. The batter will be thick.
• Quickly fold the raspberries into the batter, trying not to overmix. Try to have the least amount of raspberry juice mixing in with the batter.
• With an slightly heaping large ice-cream scoop, divide the batter equally into 12 paper-lined muffin tin. If using, sprinkle coarse sugar on top of each muffins.
• Cook for 20 minutes, or until a toothpick inserted into the middle comes out clean.
• Let the muffins cool for 5 minutes in the tin before placing on a wire rack to completly cool. Enjoy

VEGAN BLUEBERRY YOGURT MUFFINS

Steps:

• Preheat the oven to 350°F.
• Use silicone cups or use a nonstick pan, and set aside (we liked to grease with coconut oil but it's not in the cookbook).
• For Blendtec: Place the banana and almond milk into your blender jar. Blend on Speed 4 for ~30 seconds. Add in the flour mixture and then Pulse a few times to combine. Add in everything else except the blueberries and Pulse a few times until combined. Fold in blueberries by hand.
• For Vitamix: Add dry ingredients in a mixing bowl and set aside.
• Add banana, non-dairy milk, yogurt, applesauce and lemon zest into the Vitamix container and secure lid. Select Variable Speed 1, turn machine on and slowly increase speed to Variable 10/High. Blend for 20 seconds or until combined.
• Pour wet ingredients into bowl of dry ingredients and hand mix to combine, careful not to over mix. Gently fold in blueberries.
• For both: Divide the batter among the cups. Bake for 15 to 20 minutes, until muffins are golden, firm to the touch, and a toothpick inserted comes out clean.
• Remove the cupcakes from the oven and after 5 minutes, transfer them to a rack to cool completely.
• All done! Enjoy!! Now take a photo, rate it, and share your accomplishments! :) Tag @BlenderBabes & #BlenderBabes

VEGAN BLUEBERRY YOGURT MUFFINS

Steps:

• Preheat oven to 425 F.
• In a large mixing bowl, add flour, baking powder, baking soda, salt and cinnamon and whisk until combined.
• Add sugar, oil, yogurt, oat milk and vanilla and stir to combine. It will be super thick! Add blueberries and fold gently to combine.
• Spoon evenly into 12 muffin cups (I greased mine but you can also use parchment or paper muffin liners).
• Bake at 425F for 5 minutes, then reduce heat to 375F and bake for 15 minutes. Don't take them out of the oven in between, just decrease the temp and keep baking. This helps them rise really nicely without having to use eggs! Woohoo!
• Once they're done (test them by inserting a toothpick in the centre, if it comes out clean or with a few crumbs clinging, they're done!) remove from oven and let cool slightly before removing and transferring to a cooling rack.

MIXED BERRY GREEK YOGURT MUFFINS

Steps:

• Preheat oven to 400 degrees Fahrenheit. Use one regular size muffin pan (12 muffins). Line muffin cups with muffin liners.
• In a medium bowl, mix together flour, white sugar, salt, and baking powder.
• In a separate large bowl, add vegetable oil, 2 eggs, and Greek yogurt and whisk to combine.
• Add flour mixture from step 2 to the liquid mixture in step 3 and mix just enough to combine.
• In a separate medium size bowl (the one you used in step 2), combine berries with 2 tablespoons of flour. This is supposed to prevent berries from clumping together and sinking. Fold in the berries into the batter.
• To make the streusel topping, combine brown sugar, flour, cinnamon, and butter in a small bowl. Mix until you have crumb-like mixture.
• Fill muffin cups with the muffin batter about 3/4 full. Sprinkle the streusel topping over muffins.
• Bake for about 20 minutes in the oven.

JACKY'S FRUIT AND YOGURT MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Stir together flour, sugar, baking soda and baking powder. In a separate bowl, combine yogurt, egg, vanilla, butter and blueberries. Stir mixtures together just until combined; batter will be very thick. Scoop into prepared muffin cups.
• Bake in preheated oven for 25 minutes.

VEGAN BLUEBERRY YOGURT MUFFINS

Steps:

• Preheat oven to 425° degrees. Line muffin tins with 10 liners.
• In a large bowl, whisk the flour, sugar, cinnamon, baking powder and salt.
• In a separate bowl, whisk milk, yogurt, oil, vinegar, and vanilla and mix until smooth then pour into the dry and stir until flour is incorporated. Do not over mix.
• Gently fold in 2/3 of fresh blueberries into the batter.
• Divide batter between prepared liners then add a few extra blueberries to the top of each one.
• Bake 5 minutes then reduce oven temperature to 375° and bake 15-18 minutes extra minutes or until a toothpick inserted in the center comes out clean.
• Let cool in pan for 5 minutes then turn out onto a wire rack to cool completely.

VEGAN FRUIT AND YOGURT MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Mix in a large bowl, the flax seed and warm water.
• Let the flax seed set. In a separate bowl, stir together flour, sugar, baking soda and baking powder.
• Return to the bowl with the flaxseed in it. Combine yogurt, vanilla, margarine and blueberries with the flaxseed. Stir the two mixtures together just until combined; batter will be very thick. Scoop into prepared muffin cups.
• Bake in preheated oven for 25 minutes.