Vegan Blueberry Muffins

almond butter almond milk baking dairy free gluten free nut milks sweets vegan

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Bakerita.

INGREDIENTS 

For almond milk

  • 1 cup (150g) almonds
  • 1 quart (946ml) water
  • 1/8 teaspoon Pink Himalayan salt (optional)

For muffins

  • ¾ cup all-purpose flour
  • ¾ cup white whole wheat flour (can sub both flours to GF flour)
  • ¼ cup light brown sugar
  • ½ cup coconut sugar
  • ½ tsp. salt
  • 2 tsps. baking powder
  • ⅓ cup coconut oil melted
  • 1 large banana mashed (about ½ cup)
  • ½ cup almond milk or other non-dairy milk made with the NutraMilk
  • 1 tbsp. almond butter made with the NutraMilk
  • 1 cup fresh blueberries

INSTRUCTIONS

For almond Milk

  • Start by making fresh almond milk with the NutraMilk:
    • Place almonds in the NutraMilk container.
    • Press Butter cycle, set for 7 minutes.
    • Press Start.
    • Open the container lid. Take out 1 tbsp. of almond butter for recipe and set aside.
    • Add water and replace lid.
    • Press Mix (do not change the default Mix time).
  • Press Start.
  • Press Dispense, open the spigot and fill your container with almond milk.
    • Preheat oven to 400ºF. Grease 12 muffin cups or line with muffin liners.
    • Combine the all-purpose flour, whole wheat flour, brown sugar, white sugar, salt, and baking powder.
    • Add in almond milk, almond butter, mashed banana, and oil and stir until just moistened.
    • Fold in blueberries.
    • Divide the batter between the 12 muffin cups, they should be about 3/4 full.
    • Bake for 17 to 20 minutes in the preheated oven, or until a toothpick comes out clean.


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