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Last updated on May 17th, 2020
Allergy Friendly Vegan Berry Muffins
1 3/4 cups gluten free flour
2 tsp baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
3/4 cup unsweetened applesauce
1 cup dairy-free milk (I used coconut milk from So Delicious)
1 teaspoon vanilla
1/2 cup frozen mixed berries
Preheat your oven to 350°F, and grease or line your muffin tin.
In a large bowl, combine all of your dry ingredients well with a whisk or fork. Create a well in your mix, and add the wet ingredients. Mix well, but don’t over work your batter. Fold in your berries gently.
Fill your muffin cups 3/4 full with batter. Cook for about 30 minutes, until muffins test clean and tops slightly brown.
Note: This recipe contains coconut, which some consider to be a nut.