Dreamy Cashew Butter Blueberry Muffins (vegan & gf)
by Michelle Reeves of @beettherainbow
The sun is finally shining, and I have a treat for you to bake with the windows open! You’ll have a smiling heart and a smiling belly. Recently, I’ve had some requests for some vegan and chocolate free recipes! I know who doesn’t want chocolate!? With Easter on the way, these are the absolute PERFECT treat. Only allll the goods. These are seriously dreamy. Eat these for brunch, and save your spring time chocolate goods for dessert! Or eat these at both times. I know we will!
Preheat oven to 375.
- 2 cups Bob’s Red Mill Paleo Flour
- 1/2 cup date sugar
- 1 tsp baking powder
- 1 tsp pink salt
Sift all the dry ingredients together.
- 1/2 cup melted coconut oil
- 1/4 cup of cashew butter
- 1/4 cup unsweetened apple sauce
- 2 tbsps unsweetened almond milk
- 2 flax eggs
- 1 tbsp baking soda mixed with 1 tbsp of Pomegranate Vinegar (feel free to swap out any vinegar here)
- 1 tbsp vanilla extract
- 1/2 cup of blueberries (frozen or not, doesn’t matter)
Blend all wet ingredients together really well. Then blend all wet into the dry ingredients. The consistency should be creamy, but not too wet. Spray muffin pan with coconut oil. When putting mixtures into cups, fill to the top. Don’t be worried about overfilling, especially if you want nice and big full muffins. Sprinkle some extra sugar on the top of each muffin.
Bake for 15 minutes, let cool for 5! These would be amazing with some coconut yogurt on top, or drizzled with nut butter.
Let me know if you try by using the hashtag #beettherainbow
live out your rainbow! lots of hugs and sunshine.