Name: Vegan Blueberry Loaded Muffins
Ingredients: 1 cup blanched almond flour; ½ cup brown rice flour; ½ cup sorghum flour; 2 Tbsp tapioca starch; 2 tsp baking soda; Zest of 1 orange; 1 pint fresh blueberries; 1 Tbsp ground flax seed; 3 Tbsp water; ¼ cup pure maple syrup; ¼ cup unsweetened applesauce; ⅓ cup fresh orange juice; ¼ cup unsweetened plant-based milk

By Helyn Dunn

(3)

These adorable muffins are so moist, soft, and stuffed full of sweet blueberries.

Gluten Free Soy Free

Ingredients

Dry

1 cup blanched almond flour
½ cup brown rice flour
½ cup sorghum flour
2 Tbsp tapioca starch
2 tsp baking soda
Zest of 1 orange
1 pint fresh blueberries

Wet

1 Tbsp ground flax seed
3 Tbsp water
¼ cup pure maple syrup
¼ cup unsweetened applesauce
⅓ cup fresh orange juice
¼ cup unsweetened plant-based milk

Instructions

1. Combine the flax with the water and set aside.
2. Preheat your oven to 350 degrees F.
3. Prepare a 12-count muffin tin (use paper liners) and set aside.
4. Mix all dry ingredients together.
5. Combine all wet ingredients.
6. Add the wet ingredients to the dry mixture and mix well.
7. Portion evenly into the muffin tin.
8. Bake for 30 minutes. The tops of the muffins should be a light golden brown color when done.
9. Remove and let cool at least 15 minutes in the tin before removing. They are very fragile when hot.