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Gluten-Free Vegan Blueberry Muffins

Rhian Williams
  • 35 minutes
  • Serves 8

INGREDIENTS

100 g

Blueberries, fresh

1/2

Lemon, Juice of

200 milliliters

Almond milk, unsweetened

8 tbsp

Maple syrup

1/4 tsp

Bicarbonate of soda

150 g

Gluten-free flour blend

1 pinch

Salt

1 tsp

Vanilla extract

60 g

Coconut oil

150 g

Almonds, ground

2 teaspoons baking power ((ensure gluten-free if necessary))