Vegan Blueberry Muffins

Breakfast, Dessert, Vegan

My Vegan Blueberry Muffins are loaded with fresh blueberries, bananas and unsweetened apple sauce.  I drizzled a delicious lemony glaze on top before serving them.  They were irresistible!



Vegan Blueberry Muffins

2 Cups of gluten-free all purpose flour, Bobsredmill
1 1/4 Cups of organic white sugar sweetener
1/2 Teaspoon of Himalayan salt
3 Teaspoons of baking powder
1 Teaspoon of cinnamon
3 Large mashed bananas
1 Tablespoons of unsweetened applesauce
1/4 Cup of coconut oil, melted
1/2 Cup of almond milk, slightly warm
1/2 Teaspoon of vanilla extract
1 Cup of blueberries, fresh or frozen
Extra blueberries to add to the tops of the muffins.
-Preheat the oven to 350F degrees and grease or line a muffin pan.
-Whisk together the first 5 dry ingredients in a medium sized bowl.
-Mash the bananas well then combine with the applesauce, coconut oil, almond milk and vanilla. Mix together wet ingredients until combined.
-Add the wet ingredients into the dry and mix to combine. Then add the blueberries until well combined. Gently mix so the blueberries don’t burst.
-Evenly distribute batter in your muffin pan. Should make 12 muffins.
-You can add extra blueberries to the top of each muffin, if desired.
-Bake for 25-30 minutes or until the tops are lightly browned and a toothpick inserted in the muffin comes out clean.
-Let them cool on the tray for about 20 minutes and drizzle with a lemony glaze. Enjoy!

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