Vegan Blueberry Muffins
2 cups almond milk, or other dairy alternative
1 tablespoon apple cider vinegar
2-1/2 cups gluten free flour mix
1/2 cup gluten free oat flour
3/4 teaspoon xantham gum
pinch of salt
1 tablespoon baking powder
1/4 cup coconut oil
1/2 cup stevia sugar blend (from Sweetleaf or Truvia)
1 teaspoon vanilla
2 eggs using vegan egg replacer
1/2 cup mashed very ripe banana (I freeze mine first and then defrost)
4 oz blueberries (I freeze mine and add them frozen to retain moisture while baking)
Preheat oven to 350 degrees. Line 24 muffin cups with paper liners.
Add the vinegar to the almond milk. Stir to combine, and let stand as you assemble the other ingredients.
Sift together the flour, bran, xantham gum and baking powder. Set aside.
Prepare the egg replacer according to package instructions. Whip until slightly frothy.
In the bowl of a mixer, beat together the coconut oil, sugar blend, and vanilla. Add the almond milk mixture and mashed bananas, and beat until well combined. Add the dry ingredients and beat together.
Add the blueberries and mix until just combined.
Divide the batter between 24 muffin cups (about 1/4 cup batter per muffin) Bake for 25-30 minutes, or until a tester inserted into the center of a muffin comes out clean.
PS. Gen’s Guiltless Gourmet and this website are not intended for medical advice. Please always consult a doctor for specific dietary needs. Please remember to read the labels on food products as additives and ingredients may vary from country to country