Vegan, Grain Free, Gluten Free, Blueberry Muffins
½ cup Almond Flour
½ cup Coconut Flour
½ Cup Tapioca Flour
1 T Baking Powder
⅛ tsp Sea Salt
1 T Orange Rinds/zest
1.5 tsp Cinnamon
1 tsp Xanthan Gum
2 tsp Monk Fruit Sweetener
1/4 cup + 1 T unsweetened applesauce
1 tsp Vanilla Extract
¼ cup Avocado Oil
1 cup Almond Milk
1 cup Blueberries
Bake at 400 degrees for 20-30 minutes - Makes 12 muffins. These do freeze well also.
Variations:
Add walnuts
Add lemon zest instead of orange zest
Add rasberries instead of blueberries
½ cup Coconut Flour
½ Cup Tapioca Flour
1 T Baking Powder
⅛ tsp Sea Salt
1 T Orange Rinds/zest
1.5 tsp Cinnamon
1 tsp Xanthan Gum
2 tsp Monk Fruit Sweetener
1/4 cup + 1 T unsweetened applesauce
1 tsp Vanilla Extract
¼ cup Avocado Oil
1 cup Almond Milk
1 cup Blueberries
Bake at 400 degrees for 20-30 minutes - Makes 12 muffins. These do freeze well also.
- Preheat oven. Line muffin tins with baking cups
- Mix all the dry ingredients together in a bowl. In a separate bowl add all wet ingredients.
- Combine. Stir until moistened, do not overstir.
- Fill muffin cups ⅔ full, bake for 15-20 min.or until toothpick inserted into muffins comes out clean.
Variations:
Add walnuts
Add lemon zest instead of orange zest
Add rasberries instead of blueberries
