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Easy Vegan Lemon & Blueberry Muffins
Delicious muffins that also use okara from making home made soya milk.
Servings: 6 small muffins
Ingredients
Wet ingredients
- 200 ml plant milk - (I use coocnut)
- 100 ml vegetable oil
Dry Ingredients
- 170 g plain white flour
- 70 g caster sugar - (I like golden)
- 1 zest of 1 lemon
- 2 tsp baking powder
- pinch salt
- 60 g blueberries
- 1 tbs oats - (optional)
Instructions
- Preheat the oven to 190C / 375F / Gas 5.
- Pour the wet ingredients into a jug and whisk with a fork.
- Dollop into muffin tins and sprinkle with oats. Bake at GM5 for 20 to 25 minutes until risen and golden.
Notes
*If using frozen blueberries just add them to the batter directly from the freezer and bake for another minute or two.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 317kcal | Carbohydrates: 37g | Protein: 4g | Fat: 17g | Saturated Fat: 13g | Sodium: 228mg | Potassium: 247mg | Fiber: 1g | Sugar: 13g | Vitamin A: 70IU | Vitamin C: 2.2mg | Calcium: 117mg | Iron: 1.6mg