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| Eggless Blueberry Muffins with Applesauce, Almond Milk, and Almond Flour |
"After developing an egg and dairy hypersensitive reaction, those are a good choice. Sprinkle tops with sugar and cinnamon if you need a bit greater sweetness."
Ingredients :
- 1 cup almond meal
- 1 cup complete wheat flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup blueberries
- 1 cup applesauce
- half cup almond milk
- 1/four cup honey
- 1/4 cup coconut oil
Instructions :
| Prep : 15M | Cook : 12M | Ready in : 35M |
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- Preheat oven to 375 stages F (190 stages C). Grease 12 muffin cups or line with paper muffin liners.
- Whisk almond meal, flour, baking powder, cinnamon, and salt collectively in a bowl; add blueberries and stir to coat. Make a nicely in the middle of the blueberry combination; pour applesauce, almond milk, honey, and coconut oil into nicely and stir until batter is simply mixed. Pour batter into organized muffin cups.
- Bake within the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 mins.
Notes :
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