Brunch

Vegan blueberry almond muffins is for Breakfast.

Vegan blueberry almond muffins takes 10 minutes to prepare.

Vegan blueberry almond muffins takes 30 minutes to cook.

Vegan blueberry almond muffins makes 12 servings.

The ingredients for Vegan blueberry almond muffins are:

Chia seeds ground 1tbsp
Luke warm water 1/2 cup
Vegan butter spread (like smart balance organic) 3 tbsp
Organic coconut palm sugar 1 cup
Pure Vanilla extract 1tsp
Cashew milk 1 cup (use 1/2 to 3/4 first and add more if mixture is too thick in step 9)
Lemon zest from one lemon
Spelt four 1 cup
Almond meal or flour 1/2 cup
Dry roasted slivered almonds 1/2 cup
Baking soda 1 tsp
Prepared 12 muffin pan( lined or greased)

Here is how you make Vegan blueberry almond muffins:

Grind the chia seeds and soak in 1/2 cup of Luke warm water .. Stir (chia seeds will swell and start getting an egg white/gelatin like consistency) 10 minPre-heat oven 350 degCream butter and sugarAdd in the soaked chia seedsAdd vanilla extract Add in lemon zestAdd in the cashew milk and mixIn a separate bowl mix spelt and almond flour, baking soda and almonds.Incorporate the wet ingredients with the dry until mixed ( do not over mix)Fold in the fresh blueberriesSpoon into muffin pan prepared with muffin cups (2/3 of the cup)Bake in a 350 deg oven about 25-30min or till a toothpick inserted comes out cleanServing Size: Makes 10-12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user SPARKASH3.

The nutritional information for Vegan blueberry almond muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 117.1

• Total Fat: 7.1 g
• Cholesterol: 0.0 mg
• Sodium: 134.2 mg
• Total Carbs: 12.8 g
• Dietary Fiber: 2.1 g
• Protein: 2.5 g

The dietary needs meet for Vegan blueberry almond muffins is Vegan