Vegan (Egg Free) Blueberry Muffins

Name: (Vegan) Egg Free Blueberry Muffins
Prep time: 15 min
Cook time: 25 min
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; 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)

(Vegan) Egg Free Blueberry Muffins

A super soft and light egg free, dairy-free, vegan blueberry muffin recipe.

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Prep Time: 15

Cook Time: 25

Course: Breakfast

Cuisine: American

Keyword: muffins

Servings: muffins

Calories: 167kcal

Author: Susan Cadell, BHC

Equipment

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.

Nutrition

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Vegan (Egg Free) Blueberry Muffins