Vegan Blueberry Muffins

Gluten, Dairy, Egg, Nut and Refined Sugar Free

INGREDIENTS:

• 1 1/2 cups (175g) gluten free flour
• 1 cup (130g) coconut sugar*
• 1 teaspoon bicarbonate soda
• 1/2 teaspoon himalayan salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon lemon zest
• 3/4 cup coconut milk (coconut cream works too)
• 1/2 cup extra virgin olive oil
• 2 tablespoon apple cider vinegar
• 1/2 cup fresh or frozen blueberries
  
  
  
  
  

METHOD:

1. Preheat oven to 180 degrees (160 fan-forced).
2. Mix all flour ingredients together in a large bowl.
3. Mix all wet ingredients together (except blueberries)
4. Add wet ingredients into bowl and mix together, try not to overmix as it can cause the muffins to be hard and chewy.
5. Divide mixture into cupcake/muffin trays (I make 14 with this recipe)
6. Add blueberries equally between the muffins, placing on top of mixture in the trays and pushing down slightly so they are covered.
7. Cook for approximately 20 minutes in the preheated oven. They will be ready when the centre bounces back
8. Allow to cool before removing from trays.
   
   
   
   

NOTES:
* Any of your favourite granule sugars will work.
** These are best stored in the fridge, and can also be frozen.