Blueberry Muffins

These vegan and gluten-free muffins are loaded with blueberries! And they’re tasty! Have one with breakfast or brunch!

Dry Ingredients:

• 1 cup gluten-free brown rice flour
• 1 cup gluten-free almond meal flour
• 1/2 cup gluten-free sorghum flour
• 1/3 cup gluten-free garbanzo flour
• 1 teaspoons aluminum-free baking powder
• 1 teaspoons baking soda
• 1 teaspoon cinnamon
• 1 teaspoon Himalayan salt

Wet Ingredients:

• 1 recipe Flax Seed ‘Eggs’
• 2 cups fresh or frozen blueberries
• 1/2 cup 100% pure maple syrup
• 1/2 cup filtered water, adjusted
• 1/4 cup unsweetened applesauce
• 2 teaspoons apple cider vinegar
• 1 tablespoon coconut oil, melted
• 1 teaspoon pure vanilla extract

Directions:

1. Make the flax seed ‘eggs’ by mixing 1 tablespoon of flax seeds in 3 tablespoons of water. Set aside.
2. In a large size bowl, whisk together all the dry ingredients to combine and aerate.
3. In a medium size bowl, add all the wet ingredients except for the filtered water. Stir well.
4. Pour the wet ingredients into the dry and mix. Gradually mix in enough of the filtered water for a moist batter. Let sit for 5 minutes so to allow the ingredients to fully meld.
5. Mix again, then use a spoon to scoop batter into muffin pans lined with cup cake wrappers. Gently tap the pans on the counter to remove any air pockets.
6. Bake in a preheated 375º F oven for 35 minutes, or until an inserted toothpick comes out clean. Let completely cool. Remove from pan, and serve. Stores refrigerated for up to 3 days.

Yield:
Makes 12 to 14 muffins

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