Lani's Blueberry Power Muffins (Gluten & Dairy Free)

Serves 12

These gluten and dairy-free blueberry muffins are a delicious breakfast or snack. They're from Chef Lani Halliday, of Brutus Bakeshop in Brooklyn.

By Lani Halliday
Prep

20 minutes

Cook

15 minutes

Categories

dairy-free, gluten-free, vegetarian

Ingredients

  • 3 cups almond or hazelnut flour
  • 1 tablespoon ground ginger
  • 1 teaspoon salt
  • 1/2 teaspoon of baking soda
  • 3 large eggs
  • 1/2 cup maple syrup
  • 1 1/2 tablespoons of apple cider vinegar
  • 2 tablespoon vanilla
  • 3 tablespoon coconut oil, melted
  • 1 cup fresh or frozen blueberries
  • 1/2 c pecans, toasted
  • 1/4 cup shredded unsweetened coconut

Instructions

  1. Preheat your oven to 350*f and fill a cupcake tin with cupcake liners.

  2. With a whisk, stir the nut flour, ginger, salt and soda together in a large bowl, and set aside.

  3. Add the eggs, syrup, vinegar, vanilla and coconut oil to a high speed blender and blend on high for 1 minute until homogenous.

  4. Pour the wet mix into the bowl with the nut flour then stir with whisk until combined.
  5. Add the coconut, pecans and blueberries and stir with a spatula until combined.
  6. With a small Icecream or portion scoop fill the cupcake cups evenly. The batter should be level with the top of the cups.

  7. Bake in the oven at 350*f for about 15 mins or until golden brown or until a knife stuck in the center comes out clean. Remove the pan from the oven and cook for 20 minutes (if you can!) before removing and enjoying!