Gluten-Free Vegan Blueberry Muffins
Ingredients
- 1/3c (very ripe) mashed banana
- 105ml almond milk
- 1/2 tsp ACV
- 30ml maple syrup
- 1/2 tsp vanilla extract
- 30 ml melted coconut oil
- 70g plain gf flour (or regular flour)
- 40g gf oats
- 30g ground almonds
- 30g coconut sugar
- 1 tsp baking powder
- 25g walnuts, chopped
- 90g blueberries (plus a few extra for the top)
Preparation
Preheat the oven to 180c
In a medium bowl, mash the banana (about 1 medium), measure out 1/3c and continue to add the remaining wet ingredients
In another bowl, mix together the dry ingredients
Combine the dry and wet ingredients, folding them together gently (don’t overmix)
Fold in the walnuts and blueberries
Spoon the mixture into muffin cases or greased muffin tin (fill about 3/4 full) and pop a few extra blueberries on top
Bake in the oven for 25 mins at 180c (they should be slightly browned and feel firm to touch)
Once cooked, remove from the oven and leave to cool
Tips
Feel free to double the recipe as 6 muffins won't last long
