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Vegan Berry Muffins

makes 12 muffins 

INGREDIENTS:

 1 cup coconut milk (or any dairy free milk substitute)

1 teaspoon apple cider vinegar

1 cup gluten free oat flour

1 cup gluten free flour

2 teaspoons baking powder

1/4 teaspoon bicarbinate of soda

1/2 cup sugar

1/4 cup coconut oil (or olive oil)

1 teaspoon vanilla

zest of 1 lemon

1 flax egg ( 1 tablespoon flax meal + 2 tablespoons water)

METHOD:

Preheat oven to 175 C.

Combine the coconut milk and vinegar, set aside.

Combine the dry ingredients. Set aside.

Combine the oil, vanilla, lemon zest and flax egg. Add to the milk mixture. 

Stir in the dry ingredients. Do not over-mix.

Fold in 1 1/2 cups raspberries or blueberries. 

Bake for 25 minutes. 

Suitable for freezing. 

 

 

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