Gluten-Free Vegan Blueberry Muffins Recipe
To me, summer is all about the berries. They make for the perfect snack in all their simplicity but truly stand out when featured in baked goods. When cooked, their flavors intensify and offer a lighter taste and texture to otherwise heavy-feeling goodies. This vegan and gluten-free blueberry muffins recipe makes for the best breakfast, on-the-go snack and dessert.
Sweetened with dates and blueberries, textured by brown rice flour, moistened by nut milk and applesauce and lifted by lemon, these gluten-free blueberry muffins put your guilt complex at bay, so you can nosh on muffins all bikini season long, without compromising your satisfaction. Ground flaxseeds add extra nutrition and bulk to the mix, making them hearty and extra filling. Everyone in the family will love these vegan and gluten-free blueberry muffins, so make them at the start of each week and keep them on the kitchen table, readily available for when the munchies kick in.
Vegan Gluten-Free Blueberry Muffins Recipe
Makes 12
Ingredients
Directions
Preheat oven to 400 degrees Fahrenheit. Fill muffin tins with liners. Place the dates into a food processor. Pulse until chopped well. Add the applesauce and continue to process until the mixture forms a smooth paste. In a medium bowl, combine the milk, lemon juice and zest, vanilla extract, almond extract and flaxseeds. Mix until evenly combined. In a separate bowl, sift together the brown rice flour, baking soda, baking powder and salt. Add the wet ingredients to the dry ingredients and fold until combined. Add the blueberries and almond slivers.
Pour an even amount into each of the muffin tins and bake for 20-25 minutes, or until cooked completely and lightly browned. Be sure to keep your eye on the muffins during the last 3-4 minutes to make sure they do not burn.
Remove from the oven and transfer to a cooling rack. Enjoy warm or cool. Pair with coconut butter, maple syrup or fresh blueberries!
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