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.
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.
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.
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.
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