This Vegan Muffin Recipe uses chia seeds and is also gluten-free.
Vegan Gluten-Free Blueberry Muffins
We have taken a recipe we found online @ themovementmenu.com, and we have modified it.
Ingredients
- ¼ c. coconut oil melted & cooled if necessary
- ¼ c. pure maple syrup
- ½ c. unsweetened almond or coconut milk
- 1 ½ tsp. Frontier vanilla flavoring
- 1 c. all-purpose gluten-free flour
- ½ c. almond flour
- 1/8 tsp. sea salt
- 2 tsp. baking powder
- 1 1/3 c. blueberries save 1/3 cup for sprinkling on top
- 3 tbsp. chia seeds mixed into ¼ c. pure water let sit 10 min.
Instructions
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Preheat the oven to 375 degrees Fahrenheit and adjust the
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oven rack to the middle position. Oil muffin tin with
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coconut oil.
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In a large mixing bowl, whisk together all of the wet
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ingredients until well combined.
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Sift in the dry ingredients. Stir softly until everything has
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been well incorporated, but do not over mix!
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Fold in the blueberries.
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Fill each tin about 3/4 full. Don't worry too much about it
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going too high. The muffins won't rise much. The batter
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should divide evenly among 10 tins
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Bake at 375 degrees Fahrenheit for 22-25 minutes, or until
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a toothpick inserted into the center comes out clean.
