Eggless Blueberry Muffins With Applesauce, Almond Milk, And Almond Flour Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
• STEP 2.In a large bowl, whisk together the almond flour, baking powder, baking soda, and salt.
• STEP 3.In a separate bowl, mix together the applesauce, almond milk, sugar, and vanilla extract.
• STEP 4.Add the wet ingredients to the dry ingredients and stir until just combined.
• STEP 5.Gently fold in the blueberries.
• STEP 6.Scoop the batter into the prepared muffin tin, filling each cup about ¾ full.
• STEP 7.Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• STEP 8.Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
• STEP 9.Serve the muffins warm or at room temperature. Store any leftovers in an airtight container.
• STEP 10.These muffins can be enjoyed for up to 3 days. You can also freeze them for longer storage.

Cooking Tips

• Make sure to use unsweetened applesauce for this recipe.
• If you don't have almond milk, you can substitute it with any other non-dairy milk.
• Feel free to add a sprinkle of cinnamon or a dash of lemon zest for extra flavor.
• To freeze the muffins, let them cool completely, then place them in a freezer-safe bag or container.

Storage and Serving

• Store the muffins in an airtight container at room temperature for up to 3 days.
• To serve, warm the muffins in the microwave for a few seconds or enjoy them at room temperature.
• These muffins are great for breakfast, brunch, or as a snack on the go.