Vegan gluten free blueberry almond muffins are made with fresh blueberries with a sweet almond flavor from almond extract. No dairy, no eggs, no gluten, guilt free!
¼cupcoconut oilmelted + extra to grease muffin tin
1 ¼cupcashew milk
1 ½teaspoonalmond extract
1flax egg*(1 T. flax meal + 2 ½ T. water)
1cupfresh blueberries
Instructions
PREHEAT OVEN TO 400˚F. Using a paper towel, rub coconut oil in each of the muffin cup of the muffin pan.** In a small bowl, combine flax egg ingredients and set aside.
IN A LARGE MIXING BOWL, combine flour, sugar, baking powder, baking soda and salt, whisking to blend together. Using a fork, combine melted coconut oil into mixture until it resembles wet sand. Add cashew milk, almond extract and flax egg to the mixture and stir until almost smooth.
GENTLY FOLD IN BLUEBERRIES until evenly incorporated.
SCOOP BATTER BY ¼ CUP into the prepared muffin pan. Cook at 400˚ F for 20 minutes or until a toothpick can be inserted and removed clean. Allow to cool for 3-5 minutes and then remove to a cooling rack.
Notes
*substitute 1 large egg, if you don't need a vegan egg substitute**muffin cup liners don't do well with this recipe, as the dough tends to stick to the liner