Healthy Vegan Blueberry Muffins Recipe Oil And Sugar Free

HEALTHY VEGAN BLUEBERRY MUFFINS RECIPE (OIL AND SUGAR-FREE)

Steps:

• Preheat the oven to 350 F and line a standard size muffin pan with 12 muffin liners.
• In a medium bowl sift bread flour, almond flour and baking powder.
• Place blueberries in a separate medium bowl and gently toss them with 1 tbsp of flour mixture.
• In a large bowl whisk yogurt, Maple syrup, almond butter, vanilla extract and lemon zest.
• Add dry ingredient into the wet ingredients and mix to combine. Add blueberries and mix again but don't overmix. You just need to make sure there're no dry patches of flour. The batter will be lumpy.
• Spoon batter evenly into the muffin cavities. Top with about 1 tsp of Streusel and bake for 30-35 minutes until the toothpick comes out with fewer crumbs. Remove from the muffin tin and cool on a wire rack. (see Note 1)
• In a small bowl combine almond flour, almond butter, date sugar, lemon zest and cinnamon. Rub the mixture between your fingers until tiny crumbs form. Set aside.

VEGAN BLUEBERRY MUFFINS

Steps:

• Once completely cooled, store the muffins with a paper towel underneath and overtop in a container on the counter for up to 3 - 4 days. The paper towels will soak up moisture and keep them from getting too moist, losing their delicious crunchy top. They are also fine loosely covered for 1 - 2 days. Or store in the refrigerator for up to a week.
• Once completely cooled, wrap muffins individually and store them in a freezer-safe container or baggie for up to 2 months. When ready to eat let thaw to room temperature.