Allergy Friendly Vegan Berry Muffins

This post was last updated on May 17th, 2020 at 01:20 am

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.


Leave a Reply

Your email address will not be published. Required fields are marked *

Close
© Copyright 2020. All rights reserved.
Close