Low Sodium Vegan Blueberry Muffins
Treat yourself to a deliciously wholesome breakfast or snack with these Low Sodium Vegan Blueberry Muffins, a modern twist on a classic favorite. This recipe is perfect for those seeking a healthier option without sacrificing flavor, thanks to its no-salt-added design and a lineup of nutrient-rich ingredients like unsweetened applesauce and fresh, juicy blueberries. Subtly sweetened with coconut sugar and infused with hints of cinnamon and lemon zest, these muffins offer a fragrant, tender crumb that pairs beautifully with your morning coffee or tea. Quick and easy to prepare in under 40 minutes, these muffins are entirely plant-based and dairy-free, making them ideal for vegans and anyone managing dietary restrictions. Whether enjoyed fresh out of the oven or saved for snacking, these low sodium muffins strike the perfect balance between health and flavor!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cup Coconut sugar (or other granulated sugar)
- 2 teaspoons Baking powder (low sodium)
- 1 teaspoon Ground cinnamon
- 1 cup Oat milk (or other unsweetened plant-based milk)
- 0.5 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 1 cup Fresh or frozen blueberries
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with a neutral oil.
In a large mixing bowl, whisk together the all-purpose flour, coconut sugar, baking powder, and ground cinnamon until well combined.
In a separate bowl, mix together the oat milk, unsweetened applesauce, and vanilla extract. Stir until the wet ingredients are thoroughly combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing to ensure tender muffins.
Gently fold in the blueberries and lemon zest, being careful not to squash the blueberries.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy these muffins fresh, or store them in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
1598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 168 mg | 7% | |
| Total Carbohydrate | 358.7 g | 130% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 152.7 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 458 mg | 35% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1134 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
