gluten free vegan blueberry orange muffins
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: muffins
SERVES: 12
- 1 1/2 cups fresh or frozen blueberries
- 1 3/4 cups, plus 1 tablespoon Sarah's gluten free flour blend
- 1/4 cup Bob's Red Mill almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup coconut sugar or brown sugar
- 1/2 cup So Delicious unsweetened coconut or almond milk
- 1/2 cup orange juice
- 1/4 cup grape seed or coconut oil, melted
- 3 tablespoons pure maple syrup
- 2 teaspoons orange zest
- 1 teaspoon pure vanilla extract
- Preheat oven to 350 degrees. Line muffin tin with paper liners or spray with nonstick cooking spray.
- In small bowl, coat blueberries with 1 tablespoon flour. Set aside.
- Sift together remaining flour, almond flour, baking powder, baking soda and salt.
- In large mixing bowl, mix together coconut sugar, coconut milk, orange juice, oil, maple syrup, orange zest and vanilla extract.
- Add flour mixture and stir until combined. Fold in blueberries. Divide batter in prepared muffin tin.
- Bake muffins 18-20 minutes, until golden brown and center is set. Place muffins on cooling rack to cool completely. Store in airtight container.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2016/02/gluten-free-vegan-blueberry-orange-muffins.html
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