Gluten Free Vegan Blueberry Muffins
An easy and healthy blueberry muffin, that is also gluten free and vegan.
Gluten Free Vegan Blueberry Muffins An easy and healthy blueberry muffin, that is also gluten free and vegan. |
| Servings | Prep Time |
| 24small muffins | 10min |
| Cook Time |
| 20min |
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Ingredients
Muffins
- 2, 1/2cups chickpea flour
- 2teaspoons baking powder
- 1teaspoon salt
- 1cup coconut sugar
- 2 flax seed eggs1 tablespoon flax seed meal + 3 tablespoons water = 1 x flaxseed egg
- 1/4cup coconut oilmelted
- 1/4cup olive oilor any other plant oil
- 1cup almond milk
- 1teaspoon apple cider vinegar
- 2teaspoons vanilla essence
- 1/2cup frozen blueberries
- 1/2cup fresh blueberries
- zest from one lemon
Blueberry Jam topping
- 1tablespoon sugar
- 1cup frozen blueberries
Instructions
- Preheat the oven to 200 degrees Celsius and prepare a muffin tin with cupcake liners or non stick spray.
- In a small bowl, prepare the flax eggs by placing 2 tablespoons of flax seed meal and combine it with 6 tablespoons of water. Leave to stand for one minute.
- In a mixing bowl, combine the flour, baking powder and salt.
- In another medium sized bowl, whisk together the sugar, flax eggs, coconut oil and veg oil until thick and glossy.
- Mix the almond milk with the apple cider vinegar, and leave for 10 minutes to create a dairy free buttermilk.
- Next, whisk the almond buttermilk and vanilla essence into the wet ingredients.
- Fold the dry ingredients into the wet ingredients, add the blueberries and zest – mix until incorporated, but don’t over mix.
- Meanwhile, prepare your blueberry jam by bringing the frozen blueberries and sugar to a boil in a small saucepan and reduce by half.
- Scoop the batter halfway into your muffin tin and add a teaspoon of blueberry jam on top of the batter.
- Bake for 17 – 18 minutes at 200 degrees Celsius – on the middle oven rack.
Recipe Notes
These muffins are pretty dense and keeps well in an airtight container, refrigerated for up to a week.