GLUTEN-FREE VEGAN BLUEBERRY MUFFINS

These Gluten-Free Vegan Blueberry Muffins are moist and fluffy, packed full of sweet, juicy blueberries and definitely healthy enough for breakfast! They come together easily in one bowl and require just 35 minutes from start to finish!

WHY YOU’LL LOVE THESE GLUTEN-FREE VEGAN BLUEBERRY MUFFINS:

• they’re undetectably vegan and gluten-free
• they’re refined sugar free and relatively healthy
• they’re super versatile and work as a grab-and-go breakfast, lazy brunch, afternoon snack, or dessert
• they filling and satisfying, and contain a nice amount of protein
• they require just one bowl to make
• you’ll only need
• a handful of simple ingredients you probably already have on hand!

Ingredients

• 60 g coconut oil (or sub olive or vegetable oil)
• 200 ml unsweetened almond milk (or any other plant-based milk)
• 2 tablespoons lemon juice *
• 8 tablespoons maple syrup (or sub any other sweetener)
• 1 teaspoon vanilla extract
• Pinch salt
• 150 g ground almonds (almond meal) *
• 150 g gluten-free flour blend (or sub plain flour if not gluten-free)
• 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
• 1/4 teaspoon bicarbonate of soda (baking soda)
• 100 g fresh blueberries

Instructions

1. Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
2. Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
3. Once melted, add the milk to the same bowl along with the lemon juice, maple syrup, vanilla, salt and ground almonds
4. ..................................

for full recipes please see : www.rhiansrecipes.com

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