VEGAN BLUEBERRY MUFFINS

These are easily my new favorite snacking food, when you are craving something sweet yet still being semi healthy, this is defiantly the way to go. 

If you enjoyed these muffins and gave them a try, please let me know what you think. Also if you have any suggestions email me: otrowell@gmail.com

Ingredients

• 1 cup cocnut milk
• 1 teaspoon apple cider vinegar
• 2 cups all-purpose flour
• 2½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ½ cup + 2 tablespoons cane sugar
• ¼ cup + 2 tablespoons canola oil
• 1 teaspoon vanilla extract
•  zest of 1 lemon
• 2 cups fresh blueberries
• 2 tbs Chia seeds (Add protein)

Instructions

1. Preheat the oven to 375F. Line a muffin tin with baking cups.
2. In a small bowl, mix Coconut milk and apple cider vinegar. Set aside to allow milk to set.
3. In a larger bowl mix flour, baking powder, baking soda and salt. Set aside.
4. Mix together sugar, canola oil, lemon zest, and vanilla extract. Add coconut milk/vinegar mixture and stir to combine. Stir in the dry ingredients and mix well. Try not to mix too much - a few lumps are good. Fold in blueberries.
5. Spoon into muffin tins, filling each cup about ¾ full. Bake for 20-25 minutes until a knife inserted in the middle comes out clean.
6. Remove and let muffins sit for 20 minutes before eating. Also allow muffins to cool before removing from pan.