So you want to know what’s in these muffins? Well, they’re full of everything good for you.
Although it may not be as obvious as the ingredients in your average muffin, I assure you that there are no artificial colors or flavors here.
Almond milk, applesauce, and almond flour make up the base of this recipe with a little baking powder to help them rise nicely.
You’ll also find fresh raspberries tossed into the batter for their natural sweetness and texture benefits!
Ingredients you will need:
- 1 ½ cup flour
- ⅔ cup sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 egg (or egg substitute)
- ¾ cup almond milk or milk of your choice with a little vinegar added to it (makes them extra fluffy)
Directions:
Preheat oven to 400 degrees. Line 12 muffin cups with paper liners.
In a large bowl, whisk together dry ingredients until well combined.
Add wet mixture all at once and mix until just moistened.
Fill muffin cups three-quarters full with batter and sprinkle each cup generously with blueberries.
Bake 18 minutes, then allow cooling in pan on a wire rack before serving warm or storing for later use.
