GLUTEN-FREE VEGAN BLUEBERRY MUFFINS
Airy, fluffy, and full of flavor, you won't miss the gluten, eggs, or dairy, I promise! They are refined sugar free as well.
- 1 ½ teaspoon Vegan egg substitue powder
- 2 tablespoon Warm water
- ⅔ cup Unsweetened oat milk
- 1 tablespoon Apple cider vinegar
- ⅓ cup Coconut oil melted
- 1 ½ teaspoon Vanilla extract
- 2 cups Oat flour
- ½ cup Coconut sugar
- 1 tsp Baking powder
- 1 teaspoon Baking soda
- ¼ teaspoon Fine sea salt
- 1 teaspoon Cinnamon
- 1 cup Blueberries (fresh or frozen)
Mix the warm water with egg substitute. Mix well. Let sit and thicken while you prep the rest. About 2 minutes.
Combine the oat milk with apple cider vinegar. Let this sit as well. It needs to curdle. About 3 minutes.
Combine all the dry ingredients in a large mixing bowl. Whisk together very well so that the baking powder and soda are well dispersed.
Add the wet ingredients to this dry mixture. Whisk again until there are no clumps and the batter is thick and well blended.
Gently fold in the blueberries into the batter.
Line the muffin tin or lightly grease (using coconut oil) the tin. Spread batter evenly into each muffin liner.
Bake for 15-20 minutes. The tops should be browned lightly and cooked all the way through.
Let cool and serve warm.