Gluten-Free Blueberry Muffins
Ingredients
The batter
-
¼
cup
coconut oil
-
1
cup
cane or coconut sugar
-
1
cup
soy milk or other nut milk
-
2
teaspoons
apple cider vinegar
-
2
cups
Bob's Red Mill Cassava Flour
-
2
teaspoons
baking powder
-
½
teaspoon
baking soda
-
1
teaspoon
sea salt
-
1
serving
Bob’s Red Mill Egg Replacer equivalent
-
2
teaspoons
vanilla extract
-
½
teaspoon
lemon extract (optional)
The blueberries
-
1
cup
fresh or frozen blueberries
Instructions
- Preheat the oven to 425°F (220°C) and prepare a muffin pan.
- Combine soy milk and apple cider vinegar to create a vegan buttermilk.
- In a mixing bowl, combine coconut oil, sugar, vanilla extract, and lemon extract, mixing for about 3 minutes.
- Add the Bob’s Red Mill Egg Replacer and mix for another 30 seconds.
- In another bowl, mix cassava flour, baking powder, baking soda, and sea salt.
- Gradually add the flour mixture and soy milk to the wet mixture, alternating between them.
- Toss blueberries in some cassava flour and fold them into the batter gently.
- Fill muffin holes about ¾ full with the batter.
- Bake for 5 minutes, then reduce the temperature to 350°F and bake for another 18-20 minutes until a toothpick comes out clean.
- Cool in the pan for about 10 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
12 servings
Calories
169
Total fat
5g
Total carbohydrates
30g
Total protein
1g
Sodium
351mg
Cholesterol
0mg
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