Gluten Free Blueberry Muffins
Makes 24 mini muffins.
Also, make sure that when baking with applesauce you store the finished product in the refrigerator or freezer.
- ¾ cup almond milk (or rice milk)
- ½ cup unsweetened applesauce
- 1 ½ teaspoons Egg Replacement product
- ¼ cup agave nectar (or honey)
- 1 cup fresh blueberries
- 3 teaspoons baking powder
- ¼ teaspoon cinnamon
- 1 ¾ cup gluten free flour blend
- ¼ cup flax seed meal (for a little nutritional boost)
Directions:
1. Preheat over to 400 degrees.
2. Use mini cupcake liners or spray a mini muffin pan with spray.
3. Mix the egg substitute, milk, applesauce and agave nectar. Add blueberries to liquid ingredients.
4. Add the dry ingredients. Stir carefully so you don’t break up the blueberries (unless you like it that way)!
5. Using a small spoon, fill muffin cups — they will be full.
6. Bake at 400 degrees for 10 to 15 minutes until done.
7. Let cool for 30 minutes before removing from pan.
Have you tried any other gluten free blueberry muffin recipes? This is our favorite so far, but if you have another one please let us know!
