Blueberry Muffins (Gluten, Dairy and Egg Free)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2/3 cup brown rice flour1/3 cup rice flour1/2 cup potato starch2 teaspoons baking powder (gluten-free)1 teaspoon baking soda1 teaspoon xanthan gum1/2 teaspoon salt3/4 cup sugar1/3 cup almond meal2 teaspoons vegan egg replacer powder1/4 cup water1/2 cup oil (or applesauce)1/4 cup silken tofu1/2 cup soy milk1 teaspoon vanilla extract1 lemon, zest of2 teaspoons lemon juice1 cup blueberries (fresh or frozen)
Sift flour, baking powder, bicarb, xanthan gum, and salt into a bowl. Add sugar and almond meal. Using a whisk, mix well.
2. Beat egg replacer with water until fluffy.
3. Beat in oil, silken tofu, soy milk, lemon zest, lemon juice and vanilla.
4. Add to dry ingredients and mix.
5. Stir in blueberries.
6. Spoon into greased muffin pans.
7. Bake for 30-35 minutes at 180ºC (350ºF).
Number of Servings: 12
Recipe submitted by SparkPeople user AFRICAPARISH.
2. Beat egg replacer with water until fluffy.
3. Beat in oil, silken tofu, soy milk, lemon zest, lemon juice and vanilla.
4. Add to dry ingredients and mix.
5. Stir in blueberries.
6. Spoon into greased muffin pans.
7. Bake for 30-35 minutes at 180ºC (350ºF).
Number of Servings: 12
Recipe submitted by SparkPeople user AFRICAPARISH.
Nutritional Info Amount Per Serving
- Calories: 171.8
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 285.3 mg
- Total Carbs: 31.3 g
- Dietary Fiber: 1.8 g
- Protein: 3.9 g
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