Gluten-Free, Soy-Free, Vegan Blueberry Cornmeal Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
¾ cup cornmeal¼ cup millet flour ½ cup sorghum flour¼ cup corn flour½ cup tapioca starch2 tsp baking powder1 tsp baking soda½ tsp sea salt½ tsp xanthan gum1/3 cup sugar¾ tsp stevia extract½ tsp ground nutmeg¼ cup oil2 tbsp applesauce1 tbsp agave nectar2 tbsp grated lemon zest2 tsp gluten-free vanilla½ tsp lemon juice1 tbsp Ener-G Egg Replacer (or other replacer powder) whisked with 1/3 cup warm water (or 2 eggs)½ cup warm water¼ cup unsweetened almond milk1 (generous) cup blueberries
Preheat oven to 350 F. Line a 12-muffin cupcake pan.
Whisk together the dry ingredients in a medium bowl (cornmeal through nutmeg). Set aside.
In a large bowl, beat together oil, applesauce, agave nectar, lemon zest, vanilla, lemon juice, prepared egg replacer, water and almond milk.
Add the dry ingredients and mix well to form a smooth, sticky batter.
Fold in blueberries.
Spoon into the tins and bake 20-22 minutes.
Cool the pan on a wire rack for five minutes, then remove from the pan and cool directly on the rack.
Serving Size: 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Whisk together the dry ingredients in a medium bowl (cornmeal through nutmeg). Set aside.
In a large bowl, beat together oil, applesauce, agave nectar, lemon zest, vanilla, lemon juice, prepared egg replacer, water and almond milk.
Add the dry ingredients and mix well to form a smooth, sticky batter.
Fold in blueberries.
Spoon into the tins and bake 20-22 minutes.
Cool the pan on a wire rack for five minutes, then remove from the pan and cool directly on the rack.
Serving Size: 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 157.6
- Total Fat: 5.2 g
- Cholesterol: 0.0 mg
- Sodium: 9.5 mg
- Total Carbs: 25.3 g
- Dietary Fiber: 2.1 g
- Protein: 1.9 g
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