gluten-free vegan blueberry coconut muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup brown rice flour3/4 cup white rice flour2 1/2 tsp. baking powder1/3 cup light brown sugarpinch salt1 tsp. whole chia seed 1/4 cup water1/4 cup canola oil1/2 cup unsweetened soymilk1 tsp. vanilla1 cup fresh blueberries1/4 cup shredded unsweetened coconut pinch salt
preheat oven to 400 and spray-oil a muffin pan.
combine all dry ingredients (first 5). in separate bowl, combine the next 5 ingredients (chia through vanilla). add wet mixture to dry and stir until combined. gently fold in berries and coconut. spoon into prepared tin and bake 15 - 17 minutes. remove from pan a few minutes after taking them out of the oven.
Serving Size: makes 1 dozen muffins
Number of Servings: 12
Recipe submitted by SparkPeople user STIPENDOUS.
combine all dry ingredients (first 5). in separate bowl, combine the next 5 ingredients (chia through vanilla). add wet mixture to dry and stir until combined. gently fold in berries and coconut. spoon into prepared tin and bake 15 - 17 minutes. remove from pan a few minutes after taking them out of the oven.
Serving Size: makes 1 dozen muffins
Number of Servings: 12
Recipe submitted by SparkPeople user STIPENDOUS.
Nutritional Info Amount Per Serving
- Calories: 180.7
- Total Fat: 6.5 g
- Cholesterol: 0.0 mg
- Sodium: 110.7 mg
- Total Carbs: 30.7 g
- Dietary Fiber: 1.8 g
- Protein: 2.1 g
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