VEGAN GLUTEN-FREE BLUEBERRY MUFFINS • BAKERITA
These Vegan Gluten-Free Blueberry Muffins are light and fluffy with a delicious texture! Made in one bowl & healthy enough for breakfast.
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Line a muffin pan with paper liners or grease with coconut oil.
- Combine the applesauce, almond milk, coconut sugar, cashew butter, coconut oil, and vanilla extract, stirring to combine. Warm slightly in the microwave or over the stove if the coconut oil seizes up.
- Add oat flour, almond flour, flax meal, baking soda, baking powder, cinnamon, and salt. Stir until combined. Fold in the blueberries.
- Divide between the 12 muffin tins, or divide between 10 for fluffier muffins with a more domed top. Sprinkle with raw turbinado sugar for sparkle and crunch, if desired. Bake for 20 to 23 minutes, or until a toothpick comes out clean. Once done, let cool completely on a wire rack.
- Store in the refrigerator for up to five days, or in the freezer for up to 6 months. I like to freeze and heat a muffin in the microwave when I want it!
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