Gluten Free Vegan Blueberry Orange Muffins Food

GLUTEN FREE VEGAN BLUEBERRY ORANGE MUFFINS

Steps:

• Preheat oven to 350 degrees. Line muffin tin with paper liners or spray with nonstick cooking spray.
• In small bowl, coat blueberries with 1 tablespoon flour. Set aside.
• Sift together remaining flour, almond flour, baking powder, baking soda and salt.
• In large mixing bowl, mix together coconut sugar, coconut milk, orange juice, oil, maple syrup, orange zest and vanilla extract.
• Add flour mixture and stir until combined. Fold in blueberries. Divide batter in prepared muffin tin.
• Bake muffins 18-20 minutes, until golden brown and center is set. Place muffins on cooling rack to cool completely. Store in airtight container.

GLUTEN-FREE SWEET POTATO MUFFINS

Steps:

• Preheat oven to 350°. In a large bowl, whisk the first 8 ingredients. In another bowl, whisk eggs, sweet potatoes, honey, coconut oil, olive oil and vanilla until blended. Add to flour mixture; stir just until moistened., Fill 12 greased or paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over batter. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

OCEAN'S BLUEBERRY ORANGE MUFFINS (VEGAN)

Steps:

• Preheat oven to 350°F.
• Lightly oil muffin pan with canola (or use paper muffin cups.).
• Whisk orange juice, oil, syrup, tahini, and zest in a medium bowl.
• Combine flour, oats, baking powder, baking soda, and salt in a large bowl.
• Add orange juice mixture and combine, using as few strokes as possible to avoid overmixing the batter.
• Fold in the blueberries.
• Spoon into muffin pan, filling each cup about 3/4 full.
• Bake 20-25 minutes. (Check for clean toothpick.).
• Let sit 5 minutes before removing from pan.