Gluten-Free Vegan Blueberry Applesauce Muffins (V, GF, DF, S.M.A.R.T., Refined Sugar-Free) baked the S.M.A.R.T. way
Gluten/Allergen-Free Vegan Blueberry Applesauce Muffins (V, GF): a one bowl recipe for soft & satisfying healthy blueberry muffins made with S.M.A.R.T. , almond, oat flour and applesauce. Vegan, Gluten/Allergen-Free, Superfood and Ancient Whole Grain, Dairy Free, Refined Sugar-Free
Equipment
- 1 Strand Mixer
Ingredients
- Wet Ingredients
- 1 cup unsweetened applesauce room temperature
- ⅓ cup melted coconut oil
- ½ cup coconut milk
- ¼ cup coconut sugar
- 1 flax egg 1 tablespoon ground flax + 1/4 C water, whisk together, set for 15 mins
- 2 teaspoon pure vanilla extract
- Dry Ingredients
- 1 ¼ cup S.M.A.R.T. Blend
- ½ cup almond meal
- ½ cup oat flour Use gluten free oats and make your own with coffe grinder or blender
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- Add-ins
- ¾ cup fresh blueberries
- Optional for topping
- 2 tablespoons blueberries
Instructions
- INSTRUCTIONS
- Preheat the oven to 350°F. Line a 12-cup muffin pan with muffin liners.
- In a large bowl, whisk together all the wet ingredients: applesauce, coconut oil, coconut sugar, flax egg, and vanilla. Whisk until well incorporated.
- Add S.M.A.R.T. oat flour, almond meal, baking powder, baking soda and salt. Whisk together until just incorporated, making sure no flour patches remain. Gently fold in blueberries.
- Using a large cookie scoop, scoop and drop batter evenly into muffin cups.* Smooth batter into an even layer, with a domed top (rise) in the center. Optional: press blueberries gently into the tops of the muffins.
- Bake for 16-22 minutes. Mine took 19 minutes. Insert a toothpick in the center of one muffin to check for doneness. It will come out clean when the muffins are ready. Allow to cool on a cooling rack for about 1 hour. Lift out and enjoy!
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