I am so excited to share this delicious blueberry muffin recipe I created! I’ve been working on a gluten free one that’s simple and sweet! I also didn’t want one that requires separating eggs and stressing over hard to find ingredients! Take note: because you’re not separating eggs.. you’re compromising on eating the muffin with a spoon! If you don’t need gluten free and use white whole wheat flour it won’t need to be called the ‘spoon feed’ muffin! Any ideas how to avoid a spoon without separating eggs please let me know.... 1/2 cup unsweetened applesauce
1-2 T agave ( depending on how sweet you like/need/ want it!
1/4 cup olive oil
1 t. Pure vanilla extract
1/2 cup almond milk
1/4 cup califia almond creamer ( pecan caramel)
Or use 1 cup of milk or soy milk instead of these but the creamer is a winner!
2 1/3 cups almond flour ( or white whole wheat flour)
1 t. Baking soda
1 t. Baking powder
1/8-1/4 cup baking sweetener ( Health garden)
1-1 1/4 cup blueberries ( from the freezer don’t let them defrost)
Preheat oven and line muffin liners.
Whisk applesauce, agave and oil until smooth
Add eggs, vanilla one at a time whisking to combine after each addition.
Add milk, creamer and whisk until@combined.
Add the flour, baking soda, baking powder and sweetener until combined. Don’t over mix.
In a small bowl combine the blueberries and 1 T almond flour. Stir gently into the muffin batter.
Spoon the mixture u to the prepared muffin pans, filling the cups about 3/4’s full. Bake at 350 20 minutes.
And in Black and White
Thats how the story Begins
Starring from afar
I see it end as Happy as the Hearts reflecting those Smiles
I was rocking All Black All Stars Today😏😏just saying🤷🏽♂️🤷🏽♂️ 😁SimplE