Low-Fat Vegan Blueberry Muffins


¼ cup olive oil (extra-virgin cold-press suggested)
¾ cup unsweetened applesauce
1 cup soy milk
6 tablespoons maple syrup
1-½ tablespoons vanilla extract
3 cups flour
2 teaspoons salt
1-½ tablespoons baking powder
2 cups fresh or frozen thawed and drained blueberries


COMBINE oil, applesauce, soy milk, maple syrup and vanilla extract in a large bowl. COMBINE flour, salt and baking powder in a second large bowl. SIFT or stir well to mix dry ingredients. POUR liquids into flour mixture. STIR to form a batter; don’t beat. FOLD in blueberries. SPRAY muffin tin with nonstick cooking spray. For large muffins, FILL one muffin tin; for smaller muffins fill two tins. BAKE muffins in a preheated 350-degree oven.

Small muffins bake in about 20 to 25 minutes; large muffins in 30 to 35 minutes. REMOVE from oven. COOL muffins in tins for 2 minutes, then turn out onto wire rack to cool completely. Makes 12 large or 24 small muffins.

Nutritional information:
Per large muffin: 185 calories | 5.3 grams total fat | 3.7 grams protein | 30.5 grams carbohydrates | 358.6 milligrams sodium | 2 grams dietary fiber (Halve the numbers for small muffins.)