Butter and Egg-free Easy Yoghurt Muffins

Yoghurt is a versatile ingredient that can be used as a substitute for butter and eggs in baking recipes, making it a great option for those with dietary restrictions or allergies.

This is vegan recipe. Dish can be prepared in 30 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 9.

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Easy

Butter and Egg-free Easy Yoghurt Muffins

Cooking Method: Baking Cuisine: Various Courses: Baked Goods, Breakfast Recipe Keys: Vegan

Difficulty: Beginner Prep Time 10 min Cook Time 20 min Total Time 30 mins

Servings: 12 Calories: 2160

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup All-purpose flour
• 2 teaspoon Baking powder
• ¹⁄₂ teaspoon Baking soda
• ¹⁄₄ teaspoon Salt
• 1 cup Plain unsweetened yoghurt
• ¹⁄₃ cup Vegetable oil
• ¹⁄₂ cup Maple syrup
• 1 teaspoon Vanilla extract
• 1 cup Fresh blueberries

Instructions

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, combine the yoghurt, vegetable oil, maple syrup, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Gently fold in the fresh blueberries.
6. Divide the batter evenly among the prepared muffin cups.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
9. Enjoy!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 6g10%

Total Carbohydrate 28g10%

Sugars 10g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.