An easy and healthy Blueberry Muffin recipe, that is also gluten free and vegan
2, 1/2 cups chickpea flour
2 teaspoons baking powder
1 teaspoon salt
1 cup coconut sugar
2 flax seed eggs 1 tablespoon flax seed meal + 3 tablespoons water = 1 x flaxseed egg
1/4 cup coconut oil melted
1/4 cup olive oil or any other plant oil
1 cup almond milk
1 teaspoon apple cider vinegar
2 teaspoons vanilla essence
1/2 cup frozen blueberries
1/2 cup fresh blueberries
zest from one lemon
Blueberry Jam topping:
1 tablespoon sugar
1 cup frozen blueberries
Preheat the oven to 200 degrees Celsius and prepare a muffin tin with cupcake liners or non stick spray.
In a small bowl, prepare the flax eggs by placing 2 tablespoons of flax seed meal and combine it with 6 tablespoons of water. Leave to stand for one minute.
In a mixing bowl, combine the flour, baking powder and salt.
In another medium sized bowl, whisk together the sugar, flax eggs, coconut oil and veg oil until thick and glossy.
Mix the almond milk with the apple cider vinegar, and leave for 10 minutes to create a dairy free buttermilk.
Next, whisk the almond buttermilk and vanilla essence into the wet ingredients.
Fold the dry ingredients into the wet ingredients, add the blueberries and zest – mix until incorporated, but don’t over mix.
Meanwhile, prepare your blueberry jam by bringing the frozen blueberries and sugar to a boil in a small saucepan and reduce by half.
Scoop the batter halfway into your muffin tin and add a teaspoon of blueberry jam on top of the batter.
Bake for 17 – 18 minutes at 200 degrees Celsius – on the middle oven rack.
These muffins are pretty dense and keeps well in an airtight container, refrigerated for up to a week.
Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.