Vegan (Egg Free) Blueberry Muffins
(Vegan) Egg Free Blueberry Muffins
A super soft and light egg free, dairy-free, vegan blueberry muffin recipe.
Equipment
- Muffin Pan
- Mixing Bowl
- Spatula
- Wisk
- Parchment Paper Muffin Cups(Prefered)
Ingredients
Dry Ingredients
- 1 cup Kamut Flour Organic
- ¼ cup Coconut Flour Organic Bob's Red Mill
- ½ cup Almond Flour Organic Extra Fine
- ¼ cup Oat Fiber Organic(not oat flour)
- 1 tbsp ground flax seeds
- 1 tbsp ground chia seeds
- ½ tsp xanthan gum use gluten tested
- 1 tsp monk fruit powder(pure) No Erithrytol
- ¼ tsp cinnamon
- 1 tbsp baking powder Aluminum Free
- ½ tsp himalayan (pink) salt
Wet Ingredients
- 2 tbsp Vegan Eggs(Bobs Red Mill Egg Replacer)
- 1 tbsp raw honey Manuka Honey is best
- 1 cup vegan milk(of your choice) Califa Almond Milk
- ½ cup apple sauce or minced apple Always organic with a glass container
- ¼ cup avocado oil, melted grass fed ghee or extra virgin coconut oil Organic
- 1 ½ cup wild frozen blueberries(fresh prefered)
Instructions
Step 1
- Make sure to allow cold ingredients to warm to room temperature for them to properly mingle for a good chemical bond. Cold ingredients will create a sticky center for your baked good; with the acception of frozen blueberries.
- Set Oven to 350º
- Follow instructions on Bob's Red Mill Egg Replacer enough for 2 vegan eggs and set aside to allow them to set.
Step 2
- In a large mixing bowl, sift together all dry ingredients: Kamut, Coconut, Almond flours, oat fiber, flax, chia, xanthan gum, cinnammon, monk fruit, baking powder and salt.
- Set aside
Step 3
- Add together wet ingredients in a seperate bowl, wisk together: vegan milk, egg replacer, apple sauce, oils and honey(add 2x honey if not using monk fruit powder)
- Combine by folding wet ingredients into the dry ingredient blend with a good spatula.
- Lastly, fold in frozen or fresh blueberries.
Step 4
- Fill parchment muffin cups to just more than to the edge.
- (optional) sprinkle with white sugar crystals. (omit for diabetic and keto diets)
- Bake on bottom rack for 25 minutes or until golden brown and toothpick comes out clean.
About Me
