Vegan Blueberry Muffins

My sister has always joked with me and my recipe testing since we were kids, she calls me 'Auntie Lentil Cake'  because I am always getting creative to find substitutes to those sweet cravings out of healthy ingredients.  She also laughs and says... " Colette, this cake is gluten free, dairy free & sugar free, is it taste free?..."  

With this... I would love to share with you a new invention I have just discovered. I take NO credit for the recipe, the wonderful Aine Carlin 'Keep it Vegan' wins this one with her delicious gluten free blueberry muffins.  They took about 10 minutes to make in total and are so yummy, which to be honest was a total surprise as not only do they have no dairy or no refined sugar but also made with CHICKPEA / GRAM Flour... so, my darling sister - these are for you ;)

You will need:

  • 1 cup of chickpea flour
  • 1/2 cup ground almonds
  • 1/2 cup shredded coconut
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 banana mashed or 3 tablespoons of apple puree
  • 1/2 cup almond milk
  • 1 teaspoon vanilla extract
  • 1/3 cup maple syrup or honey
  • 1 1/2 cups of blueberries

Two notes - I used blueberries and blackberries as I didn't have enough blueberries, this was a great addition of flavour.  I also used both the banana and the apple sauce which was actually a mistake, but again tastes really good!

Whisk together in a bowl all the wet ingredients, the banana, apple sauce, milk, vanilla extract and maple syrup.  Add in all the dry ingredients, the flour, almonds, baking soda and powder.  Don't over mix, keep the batter light.

Add the fruit at the end and spoon into muffin tins, I made 12 smaller muffins, her recipe suggests 6 larger ones.

I baked them in the oven on 350 / 180 for 25 mins then let them cool to set before taking them out as they were rather fragile whilst warm.  They are delicious!