Vegan blueberry muffins

Name: Vegan blueberry muffins | Asda Good Living
Total time: 30 min
Yield: 12
Cuisine: British
Ingredients: 175g self-raising flour; 100g demerara sugar; 30g vegan sunflower spread; 20g porridge oats; 1tbsp poppy seeds; 1 banana, mashed; 75ml vegetable oil; 1tsp vanilla extract; ½tsp white wine vinegar; 100ml almond or other dairy alternative milk; Zest 1 orange; 1tsp baking powder; 125g blueberries

Juicy berries and a crumble topping make these vegan treats something special

By Asda Good Living,17th December 2019

Cook: 30 Mins

Serves: 12

Price: 22p per serving

Nutritional Information

Each 60g serving contains

Energy
683kj
163kcal

Fat
6.6g

Med
9%

Saturates
0.7g

Low
4%

Sugars
10.8g

Med
12%

Salt
0.26g

Low
4%

of your reference intake.
Typical energy values per 100g:
1138kj/272kcal

Ingredients

175g self-raising flour

100g demerara sugar

30g vegan sunflower spread

20g porridge oats

1tbsp poppy seeds

1 banana, mashed

75ml vegetable oil

1tsp vanilla extract

½tsp white wine vinegar

100ml almond or other dairy alternative milk

Zest 1 orange

1tsp baking powder

125g blueberries

Method

Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole muffin tin with paper cases.

For the crumble topping, put 25g of the flour, 25g of the demerara sugar, the sunflower spread, oats and poppy seeds into a bowl. Rub in with your fingers until it resembles breadcrumbs.

For the muffins, beat together the banana, oil, vanilla, vinegar, milk alternative and the rest of the sugar. Stir in the rest of the flour, the orange zest, baking powder and blueberries.

Divide between the cases and sprinkle over the topping. Bake for 22-25 mins until the tops spring back to the touch. Cool for 10 mins in the tin, then finish cooling on a wire rack.