Blueberry Muffins
*** Disclosure: This recipe is from Superfood Cuisine by Julie Morris. ***
Ingredients:
1 3/4 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup non-dairy nut milk of choice
1/2 cup applesauce
1/3 cup maple syrup
2 tablespoon melted coconut oil
1 teaspoon fresh lemon zest
1/2 - 2/3 cups fresh blueberries
palm sugar, for dusting (brown sugar can be substituted)
Directions:
Preheat the oven to 350 degrees (F).
Line a 12-cup muffin tin with paper liners, or lightly grease is cup with coconut oil.
Sift flour and place in a large bowl. Stir in baking powder, baking soda, and salt.
In a smaller bowl, whisk together the nut milk, apple sauce, maple syrup, coconut oil and lemon zest.
Add the wet ingredients to the dry and mix together until just combined. (Do not over-mix)
Gently fold in the berries, then spoon the batter equally into the 12 prepared muffin cups.
Sprinkle each muffin top with a dusting of palm sugar.
Bake muffins for 25-30 minutes, or until the tops begin to turn golden brown and a toothpick comes out clean when inserted into each muffin.
Let cool for a few minutes before serving.
Ingredients:
1 3/4 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup non-dairy nut milk of choice
1/2 cup applesauce
1/3 cup maple syrup
2 tablespoon melted coconut oil
1 teaspoon fresh lemon zest
1/2 - 2/3 cups fresh blueberries
palm sugar, for dusting (brown sugar can be substituted)
Directions:
Preheat the oven to 350 degrees (F).
Line a 12-cup muffin tin with paper liners, or lightly grease is cup with coconut oil.
Sift flour and place in a large bowl. Stir in baking powder, baking soda, and salt.
In a smaller bowl, whisk together the nut milk, apple sauce, maple syrup, coconut oil and lemon zest.
Add the wet ingredients to the dry and mix together until just combined. (Do not over-mix)
Gently fold in the berries, then spoon the batter equally into the 12 prepared muffin cups.
Sprinkle each muffin top with a dusting of palm sugar.
Bake muffins for 25-30 minutes, or until the tops begin to turn golden brown and a toothpick comes out clean when inserted into each muffin.
Let cool for a few minutes before serving.