Breakfast

Gluten-Free, Soy-Free, Vegan Blueberry Cornmeal Muffins is for Breakfast, Snack.

Gluten-Free, Soy-Free, Vegan Blueberry Cornmeal Muffins takes 25 minutes to prepare.

Gluten-Free, Soy-Free, Vegan Blueberry Cornmeal Muffins takes 22 minutes to cook.

Gluten-Free, Soy-Free, Vegan Blueberry Cornmeal Muffins makes 12 servings.

The ingredients for Gluten-Free, Soy-Free, Vegan Blueberry Cornmeal Muffins are:

? cup cornmeal
? cup millet flour
? cup sorghum flour
? cup corn flour
? cup tapioca starch
2 tsp baking powder
1 tsp baking soda
? tsp sea salt
? tsp xanthan gum
1/3 cup sugar
? tsp stevia extract
? tsp ground nutmeg
? cup oil
2 tbsp applesauce
1 tbsp agave nectar
2 tbsp grated lemon zest
2 tsp gluten-free vanilla
? tsp lemon juice
1 tbsp Ener-G Egg Replacer (or other replacer powder) whisked with 1/3 cup warm water (or 2 eggs)
? cup warm water
? cup unsweetened almond milk
1 (generous) cup blueberries

Here is how you make Gluten-Free, Soy-Free, Vegan Blueberry Cornmeal Muffins:

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 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Gluten-Free, Soy-Free, Vegan Blueberry Cornmeal Muffins is:

• Servings Per Recipe: 12
• 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

The dietary needs meet for Gluten-Free, Soy-Free, Vegan Blueberry Cornmeal Muffins is Gluten Free