PREP TIME: 15 minutes
COOK TIME: 20 minutes
TOTAL TIME: 35 minutes
Yields: 9 Muffins
Ingredients
- 1 cup Metta flour
- 1 cup almond flour or meal
- ⅔ cup non-dairy milk
- ¼ cup any oil (melted coconut oil preferred)
- 2 Tbsp apple cider vinegar
- ½ cup sugar or maple syrup
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp sea salt
- ⅔ cup fresh blueberries
Instructions
- Preheat oven to 350 degrees F and oil muffin tins.
- Mix melted oil with non-dairy milk, vinegar, sugar, vanilla, salt, and almond flour.
- Sift in Metta flour along with baking powder and baking soda. Mix until well combined.
- Add the blueberries and fold in gently ensuring they don’t crush.
- Scoop the batter into lightly oiled muffin tins.
- Bake in the oven for 20-22 minutes until arisen and an inserted skewer comes out clean.
- Tastes best when fresh, but can keep in the fridge covered for days.
Note: This recipe was adopted from www.rhiansrecipes.com/gluten free vegan blueberry muffins/
Have you used Metta gluten-free flour for this recipe or any other recipe?
Kindly take a moment to leave a review here to help our community!
