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Eggless Blueberry Muffins with Applesauce, Almond Milk, and Almond Flour |
"After developing an egg and dairy allergy, these are a good option. Sprinkle tops with sugar and cinnamon if you want a little extra sweetness."
Ingredients :
- 1 cup almond meal
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup blueberries
- 1 cup applesauce
- 1/2 cup almond milk
- 1/4 cup honey
- 1/4 cup coconut oil
Instructions :
Prep : 15M | Cook : 12M | Ready in : 35M |
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- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Whisk almond meal, flour, baking powder, cinnamon, and salt together in a bowl; add blueberries and stir to coat. Make a well in the center of the blueberry mixture; pour applesauce, almond milk, honey, and coconut oil into well and stir until batter is just combined. Pour batter into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
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