Vegan Blueberry Muffins for Breakfast
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup spelt flour or any flour you prefer—especially if you’re gluten free
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup coconut sugar
- 2/3 cup oat milk or other dairy-free milk alternative
- 1/3 cup unsweetened apple sauce or ripe mashed banana
- 1 tablespoon apple cider vinegar
- 1/3 cup coconut oil
- 1 1/2 cups blueberries fresh or frozen
Preparation
Preheat the oven to 190 degrees Celsius and mix together the oat milk, apple sauce and cider vinegar in a small bowl
In a separate bowl, mix the dry ingredients together, make a small well and pour in the wet ingredients
Mix well until just combined and then mix in the melted coconut oil
Finally, mix in the blueberries
Pour batter into 12 muffin cups and bake for 22-25 minutes or until golden, use a toothpick to see if fully cooked
