Ingredients
The following ingredients have 4 Servings
- 1/2 cup spelt flour (or whole wheat pastry flour)
- 1/4 cup coconut flour (or use more spelt)
- 1/4 cup ground raw almond (or almond flour)
- 1.5 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup + 2 Tbsp almond milk
- 1 Tbsp flax seed meal
- 1/4 cup non dairy yogurt (I used So delicious cultured coconut milk plain)
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 2 Tbsp organic canola ( or coconut oil or softened vegan butter)
- 1/2 cup ground raw sugar or other sweetener (2 Tablespoons more for sweeter)
- 3/4 to 1 cup blueberries
- 1 Tbsp maple syrup
Instruction
- Preheat the oven to 400 degrees F / 200ºc. In a large bowl, mix all the dry ingredients and keep ready. In another bowl, mix the almond milk, flax meal, yogurt and let sit for 2 minutes. Add the rest of the ingredients and mix well. Add the wet to the dry and and mix till just about combined. Do not over mix. Toss the blueberries in the maple syrup to coat and then add to batter. Mix to just combine. Spoon the batter into lined or greased muffin pan. Bake for 18-19 minutes or until a toothpick from the center comes out clean.
- Variations:
- Add spices of choice like cinnamon, ginger, cloves, nutmeg for a blueberry spice muffin.
- Add zest of an orange or lemon for lemon blueberry muffins. Use blended silken tofu instead of yogurt.
