Vegan baking from scratch can take a lot of trials and turbulations. Throw into the mix the absence of gluten and you've just upped the complication level that much more. But it IS possible, and these Classic Blueberry Vanilla Muffins are a fine example of sucess. They are delicious, moist, cakey, and almost taste a little too naughty to be eating for breakfast - but that didn't stop us. Our secret ingredient for moisture and binding without eggs? Japanese sweet potato. Yes, there's a veggie in these muffins but your kids do NOT need to know that. Enjoy!
Makes 8-9 medium muffins
1 cup blanched almond flour (make sure it says blanched!)
3/4 cup sprouted brown rice flour (you can also use regular brown rice flour)
1/4 cup tapioca or arrowroot starch
2 tsp baking powder
1/4 cup coconut sugar
1/2 cup fresh blueberries (or frozen, but they will color your batter purple)
1/2 tsp Himalayan crystal salt
1/2 cup cooked Japanese sweet potato, mashed
1 cup unsweetened, unflavored almond milk - preferably fresh and homemade
1/4 cup Dastony whole coconut butter, gently melted
2 tbs maple syrup
2.5 tsp vanilla extract
1. Start by steaming your japanese sweet potato until well done. Peel and mash 1/2 cups worth.
2. Preheat your oven to 350F and line a muffin tin with muffin liners.
2. Mix dry ingredients together
3. Mix wet ingredients together
4. Mix both wet and dry ingredients, adding a splash of water if needed. Add in your fresh blueberries at the end.
5. Bake muffins at 350F for 25-30 minutes - or until a fork comes out clean and the muffins have started to brown on the top slightly. Let your muffins cool for at least 30 minutes; they will continue to cook while setting and will be quite mushy if you don't wait!