Blueberry Muffins

“Gluten free and fabulous.” – The Vegan Mary

Stress Scale: ✅✅ | Prep time: 15 min | Total time: 40 min | Yield: 10 muffins 

INGREDIENTS:

• 1½ - 2 cups fresh blueberries

• 1 ½ cups oat flour

• 1 cup almond flour

• ½ t baking soda

• 1½ t baking powder 

• ½ t salt

• 1 ripe banana 

• ½ cup non-dairy milk

• ¼ t apple cider vinegar

• 1 T lemon juice

• Zest of one lemon

• 2 T coconut oil, melted 

• ¼ cup + 2 T maple syrup

• 1 t vanilla extract

• Cooking spray

OPTIONAL:

• Crumb topping:

  • 1/3 cup coconut sugar

  • 1/3 cup almond flour

  • 2 T vegan butter, softened

DIRECTIONS:

1. Preheat oven to 350°F.

2. Line muffin tin with 10 papers. Spray papers with cooking spray.

3. In a large mixing bowl mix the dry ingredients: oat flour, almond flour, baking soda, baking powder, and salt.

4. In another mixing bowl, mash the banana.  Then mix in the wet ingredients: non-dairy milk, apple cider vinegar, lemon juice, zest, coconut oil, maple syrup, and vanilla.

5. Add the liquid mixture to the dry mixture. Stir together.

6. Fold in berries.

7. Divide batter into muffin cups, about ¾ of the way full.

8. If you are adding crumb topping: in a small bowl mix together coconut sugar, almond flour, and softened butter. Place a about a tablespoon of this mixture on top of each uncooked muffin.

9. Bake for 25 minutes or until a toothpick inserted into center comes out clean.

10. Remove from oven. Let cool. 

11. Enjoy every morsel of your gluten free, guilt free muffin(s).

TIP: Don’t skimp on the fresh blueberries, that’s one of the keys to making these gluten free muffins super tasty. I also like to reserve a few blueberries and place on top of uncooked muffins (before the crumble) to make them look kinda fancy.