Vegan blueberry muffins
Servings: 12 muffins
Serving size: approx. 70gr
Suitable for vegetarians & vegans
1 cup (110gr) organic coconut oil
1 cup (120gr) stevia for baking
300gr oat flour (alternatively use all-purpose flour)
70gr organic unsweetened applesauce
1 cup (260gr) light soy milk
1 teaspoon (11gr) baking powder
100gr frozen blueberries
1tsp lemon zest
Preheat oven in 180 degrees Celsius.
In a large mixing bowl beat all ingredients except from blueberries together.
Add in the blueberries and beat again until all ingredients are mixed well and a muffin mixture is formed.
Pour the mixture in a cupcake form filled with paper cups.
Bake in reheated oven for approximately 30 minutes.
Pro tip: Best served once cupcakes are freshly out of the oven.
Nutrition information per serving (70gr cupcake)
Total fat: 12gr
Saturated fat: 0.4gr
Dietary fiber: 2gr