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Vegan Blueberry Muffins with Applesauce


"Mmmmm... Vegan blueberry muffins..."
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45 m servings 205 cals
Original recipe yields 12 servings (1 dozen muffins)

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  1. Preheat the oven to 350 degrees F (175 degrees C). Line 12 cups of a mini muffin tin with paper liners or spray with cooking spray.
  2. Mix blueberries, flour, sugar, applesauce, soy milk, soy margarine, baking powder, vanilla extract, and salt together in a bowl. Spoon batter into muffin cups, filling them 3/4-full.
  3. Bake in the preheated oven until tops are firm, about 35 minutes. Cool slightly on a rack.

Nutrition Facts

Per Serving: 205 calories; 4.2 g fat; 39.6 g carbohydrates; 2.7 g protein; 0 mg cholesterol; 274 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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Excellent! I do not like to use frozen berries but they are out of season right now and tasteless. Not to mention they cost an arm and a leg. Honestly I expected these to be dense but they were ...

Delicious!!! Taste like normal cupcakes.