Fat Free Vegan Blueberry Muffins

March 1, 2015
Serves 12-14 Muffins (8 Large)
Prep time
Cook Time

I’ve noticed lately that most vegan muffin recipes are packed with vegetable oil, which sort of grosses me out.  So I’ve been experimenting with replacing oil with apple sauce.  These muffins are delicious and very moist without the guilt!  Happy Cooking!


  • 1 1/2 Cup
    All purpose flour
  • 3/4 Cups
  • 3/4 Cups
  • 1/2 Teaspoon
  • 2 Teaspoons
    Baking Powder (heaped)
  • 1/2 Cup
    Apple sauce
  • 1
    Eggs worth of egg replacer
  • 1/3 Cup
    Soy milk
  • 1 Cup
  • 1
    Large lemon zest


  1. First, preheat oven to 400 F. Then, sift together the flour, sugar, salt, and baking powder. In a small bowl, prepare the "egg" and set aside. Add the apple sauce and soy milk to the dry ingredients. Add the "egg" and the stir all ingredients together until well mixed. Finally, add the zest and blueberries and stir once more.

  2. Grease a muffin pan with flour and vegan butter or vegan pan spray. If you wish, you can also use paper cupcake liners. Fill the muffin cups 2/3 full and bake for about 15 to 20 minutes or until golden brown on top. Test doneness with a toothpick if necessary.

  3. Enjoy!


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