Best 2 Fluffy Low Fat Vegan Blueberry Muffins Recipes

Indulge in the delightful harmony of flavors and textures with our curated collection of fluffy low-fat vegan blueberry muffins. These delectable treats are a symphony of wholesome ingredients, catering to those seeking a guilt-free indulgence. Embark on a culinary journey as we unveil the secrets behind these magnificent muffins, encompassing a moist and tender crumb, a vibrant burst of blueberries, and a hint of sweetness that dances on your palate. Whether you prefer a classic muffin experience or crave a touch of culinary adventure, our diverse recipes promise to satisfy every craving. From the simplicity of our basic low-fat vegan blueberry muffins to the tantalizing allure of our streusel-topped and chocolate chip-studded variations, each recipe is a testament to the versatility and boundless possibilities of plant-based baking. Prepare to be captivated by the symphony of flavors and textures that await you in these extraordinary muffins.

Check out the recipes below so you can choose the best recipe for yourself!

VEGAN BLUEBERRY MUFFINS

VEGAN BLUEBERRY MUFFINS image

Moist, loaded with blueberries, and so easy to make from scratch, this healthy vegan muffins recipe requires only 7 ingredients and is made in 1 bowl!

Provided by Julie | The Simple Veganista

Categories Breakfast

Time 35m

Number Of Ingredients 10

Ingredients

2 cups flour (all-purpose, spelt, white whole wheat or combo)
2 1/2 teaspoons baking powder
1/4 teaspoon mineral salt
3/4 cup organic pure cane or turbinado sugar
1 cup unsweetened almond milk*
1/3 cup olive oil (or fruit infused olive oil: lemon or orange)**
1 teaspoon vanilla extract
1 1/2 - 2 cups blueberries, fresh or frozen***
a few extra blueberries
sprinkle of cane sugar

Steps:

Once completely cooled, store the muffins with a paper towel underneath and overtop in a container on the counter for up to 3 - 4 days. The paper towels will soak up moisture and keep them from getting too moist, losing their delicious crunchy top. They are also fine loosely covered for 1 - 2 days. Or store in the refrigerator for up to a week.
Once completely cooled, wrap muffins individually and store them in a freezer-safe container or baggie for up to 2 months. When ready to eat let thaw to room temperature.

Nutrition Facts : Calories 157 calories, Sugar 14.6 g, Sodium 352.7 mg, Fat 2.9 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 30.9 g, Fiber 1.9 g, Protein 2.7 g, Cholesterol 0 mg

FLUFFY LOW-FAT VEGAN BLUEBERRY MUFFINS

Fluffy Low-Fat Vegan Blueberry Muffins image

Fluffy and wholesome vegan blueberry muffins made with oats, dates, applesauce and other low-fat ingredients you'll probably already find in your kitchen make a great baking project.

Provided by nutriciously

Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 11

Ingredients

¾ cup soy milk
¾ cup water
12 dates, pitted
1 ½ tablespoons flax seeds
2 cups rolled oats, ground
1 tablespoon brown sugar
1 tablespoon baking powder
½ teaspoon ground cinnamon
¾ cup applesauce
½ teaspoon vanilla extract
1 cup fresh blueberries

Steps:

Combine soy milk, water, dates, and flax seeds in a bowl.
Preheat the oven to 400 degrees F (200 degrees C).
Combine ground oats, brown sugar, baking powder, and cinnamon in a large bowl.
Combine the date mixture, applesauce, and vanilla extract in a blender. Blend until evenly mixed; pour into the bowl with the oat mixture. Stir until no dry spots remain. Fold in blueberries. Pour batter into a 12-cup muffin tin.
Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Let cool in the tin.

Nutrition Facts : Calories 109.9 calories, Carbohydrate 21.8 g, Fat 1.9 g, Fiber 3.1 g, Protein 2.9 g, SaturatedFat 0.2 g, Sodium 132.3 mg, Sugar 9.9 g

Tips:

Use fresh or frozen blueberries. Fresh blueberries are ideal, but frozen blueberries work well too. If using frozen blueberries, thaw them before adding them to the batter.
Don't overmix the batter. Overmixing can result in tough muffins. Mix the batter just until the ingredients are combined.
Line the muffin tins with paper liners. This will make it easy to remove the muffins from the tins.
Fill the muffin tins about 2/3 full. This will allow the muffins to rise properly.
Bake the muffins at 375 degrees Fahrenheit for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the muffin tins for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

These fluffy low-fat vegan blueberry muffins are a delicious and healthy treat that can be enjoyed by everyone. They are perfect for breakfast, lunch, or a snack. The muffins are also a great way to use up fresh or frozen blueberries. These muffins are a flavorful, low-calorie option for blueberry muffin lovers. Make a batch of these muffins on the weekend, and you'll have a healthy breakfast or snack for the week.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »