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    You are in: Home / Recipes / Vegan Fruit and Yogurt Muffins Recipe
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    Vegan Fruit and Yogurt Muffins

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    VivianNP's Note:

    Very moist and tasty. Can substitute any other juicy fruit (peaches, other berries etc)

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    Ingredients:

    Serves: 12

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
    2. 2
      Mix in a large bowl, the flax seed and warm water.
    3. 3
      Let the flax seed set. In a separate bowl, stir together flour, sugar, baking soda and baking powder.
    4. 4
      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.
    5. 5
      Bake in preheated oven for 25 minutes.

    Ratings & Reviews:

    • on March 21, 2013

      55

      Moist & oh, so tasty! I used regular vanilla yogurt, and 2 Tbsp. wheat germ (sorry I didn't make it vegan). It turned out perfect! I had frozen strawberries, so I thawed them & cut them into bite-size pieces. My kids & I love them! Next time I will try a different fruit & maybe make it vegan ;) <br/>Made for Spring PAC 2013.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Vegan Fruit and Yogurt Muffins

    Serving Size: 1 (67 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 158.4
     
    Calories from Fat 4
    10%
    Total Fat 0.5 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 136.0 mg
    5%
    Total Carbohydrate 36.3 g
    12%
    Dietary Fiber 1.3 g
    5%
    Sugars 19.1 g
    76%
    Protein 2.4 g
    4%

    The following items or measurements are not included:

    vanilla-flavored soy yogurt

    vegan margarine

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