These are extremely fluffy, simple, and taste just like the real thing while still being vegan, gf, oil free, and nut free! :))
THE RECIPE:
yields: 13-14 normal muffins, can make 10-11 large ones (bake for extra 5 min)
prep time: 10 min
cook time: 22 min
total time (including cooling): 47 min
Ingredients:
2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, mix, and let sit for 10 min/ can sub chia egg)
1/3 cup coconut sugar
1/4 cup sunflower seed butter (can sub other nut or seed butter)
3 tbsp maple syrup
1/2 cup apple sauce, unsweetened
1 tsp vanilla
3 tsp lemon juice
1 cup gf oat flour (1 cup blended gf oats)
2 tbsp coconut flour
1/2 tsp salt
1 1/2 tsp baking powder
1 tsp baking soda
1/2 cup fresh blueberries (frozen don’t work :/)
Instructions:
1. Preheat oven to 350 F and line a cupcake tin, set aside
2. In a large bowl mix together the flax eggs, coconut sugar, nut or seed butter, maple syrup, applesauce, vanilla, and lemon juice
3. Then add in the oat flour, coconut flour, salt, baking powder, and baking soda. Then add in the blueberries.
4. Scoop the batter into the tin and bake in the oven for 21-25 min, let cool for 15 and enjoy xx
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