Juicy, Vegan Blueberry Muffins
These fluffy and moist blueberry muffins are not only vegan, but also gluten-free!
Recipe Equipment
Ingredients
- 2 cups oats optional: gluten-free oats (180 g)
- 2 tsp. baking powder
- pinch of salt
- 1/3 cup ground hazelnuts 40 g
- 6.8 fl. oz. vegetable milk 200 ml
- 1 tsp. vanilla extract
- 1 cup frozen blueberries 150 g
- 1.8 oz. sugar alternative e.g. date sweetener, coconut blossom sugar, rice syrup, etc. (50 g)
- 1.1 oz. coconut oil 30 g
- 1 tsp. apple cider vinegar
Instructions
- Preheat the oven to ~ 350 °F (180 °C). First, put all the dry ingredients in a bowl and mix.
- Then follow with the wet ingredients. Mix again.
- Now carefully fold in the frozen blueberries.
- Coat the wells of a muffin tin with coconut oil and spread the batter evenly on top. I got about 8 muffins out of it.
- Now bake the muffins for about 20 minutes in the oven. Let cool and enjoy!