What you put on your skin matters just as much as what you eat. Here is a healthy dessert recipe you will love this fall. Feel free to adjust the recipe to your liking, we use Stevia to sweeten our muffins!
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Blueberries and chocolate chips go very well together in these moist muffins. Gluten free Blueberry Chocolate Chip muffins. Vegan Soyfree Recipe. Makes 7 to 8 regular size muffins.
Blueberries and chocolate chips actually work very well together! Especially for someone like me who might not be too fond of blueberries.
These muffins are filled with both and are soft and moist and gluten-free. Almond flour, coconut flour and oat flour keep these muffins moist without needing any gum. Lightly sweet for breakfast. Coconut flour adds extra softness and non dairy yogurt adds the moisture needed in this gluten-free muffin. To substitute, use more almond flour.
Vegan Blueberry Chocolate Chip Muffins Recipe
- 1/2 cup oat flour or use other gf flours or gf blend
- 1/4 cup coconut flour
- 1/4 cup almond flour ground raw almonds
- 1/4 cup starch such as corn starch or arrowroot
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup non dairy milk
- 1 Tbsp flax seed meal
- 1/4 cup non dairy yogurt I used So delicious cultured coconut milk plain
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 2 Tbsp oil or melted vegan butter
- 1/2 cup powdered sugar of choice 2 Tablespoons more for sweeter
- 1/2 loaded cup blueberries I used frozen
- 1/3 to 1/2 cup vegan chocolate chips
Preheat the oven to 400 degrees F / 220ºc. In a large bowl, mix all the dry ingredients and keep aside. In another bowl, mix the almond milk, flax meal, yogurt and vinegar and let sit for 2 minutes. Add the rest of the wet ingredients and mix well until the sugar is combined.
Add the wet to the dry and and mix till just about combined. Do not let the mixture sit too long at this point as it keeps thickening. Toss the blueberries in 1 tbsp oat flour to coat and then add to batter. Add the chocolate chips. Fold in to just combine. Spoon the batter into lined or greased muffin pan.
Bake for 21 to 22 minutes or until a toothpick from the center comes out clean. (frozen berries will need a minute or 2 longer - 22 to 23 minutes). Remove the muffins from the pan, cover with parchment or towel while they cool for 10 minutes. (important to cover the muffins so they dont dry out). Serve.
Add spices of choice like ginger, cloves, nutmeg, all spice for a spice muffin.
Use blended silken tofu instead of yogurt.
To make these regular, use spelt/whole wheat pastry flour/unbleached white flour instead of oat flour and coconut flour. You might have to add a bit more or less non dairy milk.
Nutritional values based on one serving.