Vegan Blueberry Muffins Gluten Free Recipes
GLUTEN FREE BLUEBERRY MUFFINS
There are tasty little treats, good for breakfast or a snack. Beware though, they don't look like your average blueberry muffin....they are fully blue :) From Grain-Free Gourmet cookbook by Jodi Bager and Jenny Lass. Suitable for the Specific Carbohydrate Diet. www.grainfreegourmet.com For a good source of super fine almond flour, check out www.buyalmondflour.com
Provided by Az B8990
Categories Quick Breads
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F Line muffin tin with paper liners.
- In a small saucepan, simmer the blueberries with the water until they release their juices and the mixture tickens slightly. Let cool.
- Combine almond flour, baking soda, salt, and cinnamon in a bowl.
- In another bowl combine the blueberries, vanilla, honey, and eggs.
- Add dry ingredients to wet ingredients and mix well.
- Evenly divide the batter among 12 muffin cups.
- Bake 25-30 minutes.
- VARIATION - MIDNIGHT ROSE MUFFINS:.
- Replace 1 cup of blueberries with cranberries. The dough turns blue but the cranberries provide a burst of red.
Nutrition Facts : Calories 75.9, Fat 1.3, SaturatedFat 0.4, Cholesterol 46.5, Sodium 119.8, Carbohydrate 15.5, Fiber 0.7, Sugar 14.1, Protein 1.8
BEST VEGAN BLUEBERRY MUFFINS EVER!
Make and share this BEST Vegan Blueberry Muffins Ever! recipe from Food.com.
Provided by thatchefisonly13
Categories Breakfast
Time 40m
Yield 12 muffins, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat over to 400°F.
- Add all of the dry ingredients into a large bowl.
- Add the wet ingredients to the same bowl as the dry ingredients.
- In a separate bowl, mash the two bananas into a paste.
- After the bananas are thoroughly mashed, add to the bowl with the liquid and dry ingredients. Whisk until thoroughly mixed and the batter looks smooth.( In the beginning the batter will look like quite doughy but continue whisking and it should liquidize.)
- Add in the blueberries with your hands to make sure they're distrubeted evenly.
- Line a cupcake tin, and fill each liner about 2/3 of the way.
- Top with a few blueberries (this is optional. Because the batter is so thick, the blueberries on the top do not sink down and I think it looks pretty xD).
- Bake for 25 minutes and enjoy!:D.
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- You can watch the video in the post for visual instructions.I recommend measuring the ingredients in grams on a kitchen scale. Preheat oven to 360 degrees Fahrenheit (180 degrees Celsius) and line a muffin pan with paper liners or grease the pan.
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