Brunch

Gluten Free Vegan Blueberry Muffins Makes 12 is for Breakfast.

Gluten Free Vegan Blueberry Muffins Makes 12 takes 20 minutes to prepare.

Gluten Free Vegan Blueberry Muffins Makes 12 takes 28 minutes to cook.

Gluten Free Vegan Blueberry Muffins Makes 12 makes 12 servings.

The ingredients for Gluten Free Vegan Blueberry Muffins Makes 12 are:

2 1/2 cups Bob's Red Mill sorghum flour
1/2 c sugar
1 Tbsp baking powder
1/2 tsp Kosher salt
2 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground cinnamon

1/2 c vanilla soy yogurt (a 6 oz container)
1 c almond milk (or your favorite non-dairy milk)
1/3 c canola oil
1 tsp vanilla extract

1/4 cup finely chopped crystallized ginger
1 1/4 cup blueberries fresh or frozen

Here is how you make Gluten Free Vegan Blueberry Muffins Makes 12:

Pre-heat oven 375Lightly grease muffin tin.In a large mixing bowl combine flour, sugar, baking powder, salt and spices. Make a well in the center and add the yogurt, almond milk, canola oil and vanilla. Fold in the ginger and blueberries gently.Scoop the batter into the muffin tin; it should almost fill the entire tin. Bake for 28-32 min til a toothpick inserted through the center of the muffin comes out clean. Let cool for a few minutes in tin before transferring the muffins to a rack to cool completelyServing Size: makes 12 standard muffinsNumber of Servings: 12Recipe submitted by SparkPeople user TIDESWELL2.

The nutritional information for Gluten Free Vegan Blueberry Muffins Makes 12 is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 266.4

• Total Fat: 7.2 g
• Cholesterol: 0.2 mg
• Sodium: 95.9 mg
• Total Carbs: 49.9 g
• Dietary Fiber: 0.9 g
• Protein: 5.1 g

The dietary needs meet for Gluten Free Vegan Blueberry Muffins Makes 12 is Vegan