Gluten Free Vegan Blueberry Muffins
These Gluten Free Vegan Blueberry Muffins are so easy, flavorful, and so soft they might just be a little bit of Heaven.
Ingredients
- 2 Powdered Egg substitute equal to two eggs
- 1/3 Cup Sugar
- 1 tsp Real Vanilla Extract
- 1/4 Cup Unsweetened Apple Sauce
- 1/2 Cup Unsweetened Almond Milk
- 1/2 tsp Cinnamon
- 1/2 tsp Salt
- 2 tsp Baking Powder
- 1/4 Cup Gluten Free Flour I used King Arthur Measure for Measure.
- 1 1/2 Cup Almond Flour
- 1 1/2 Cup Blueberries Or pick your favorite berry.
Instructions
- Preheat your oven to 400°F.
- Line cupcake pan with parchment paper cupcake liners.
- Mix up the egg substitute to the package instructions and set aside to thicken.
- Combine the flours, baking powder, salt, and cinnamon in a mixing bowl, and set aside.
- In a medium mixing bowl, combine the milk substitute, sugar, vanilla and blend.
- Next, add the egg substitute and apple sauce to the bowl and stir.
- Continue by adding the flour mixture into the liquid and stir until no lumps and well combined.
- Lastly, fold in the blueberries.
- Scoop the mixture into the cupcake pan, filling each cup to about 2/3rds full.
- Bake for 30 minutes or until a toothpick comes out clean when inserted in the center of the muffin. The time can vary for many reasons, so make sure to test with a toothpick.
- Once the muffins are done, remove from the oven and cool the muffins in the pan for about 5 minutes.
- After the 5 minutes, continue by removing the muffins and place on a cooling rack to let them cool completely.
- Enjoy your blueberry muffins as a treat or fast meal. warm or cooled with your favorite hot beverage.
Notes
If you are not a blueberry fan, you can use your favorite fruit or berry.
Some of the berries or fruit that would compliment these muffins are strawberries, raspberries, cherries or blackberries.
Storing these muffins
I do recommend the muffins to be stored in the refrigerator for no more than 3 days.
Otherwise store them in the freezer for a later date.