Rayyaan's Wild Blueberry Muffins
Servings 12 muffins
Equipment
Ingredients
Muffin Mix
- 1 ½ cups gluten-free oat flour
- 1 tsp aluminum-free baking powder
- ¼ cup cashew butter or sunflower butter if allergic to cashews
- ¼ cup unsweetened applesauce
- ⅓ cup coconut sugar
- ¾ cup coconut milk
- ¾ cup fresh or frozen wild blueberries if frozen, thaw completely
Muffin Glaze
- 1 cup powdered cane sugar
- 2 tbsp fresh lemon juice
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Mix the oat flour and baking powder together in a large bowl.
- In a smaller bowl, mix the cashew butter, applesauce, coconut sugar, and coconut milk together until smooth and evenly mixed.
- Add the wet mixture to the center of the dry ingredient mixture and stir until fully combined.
- Fold wild blueberries into your batter.
- Place 12 baking cups into ceramic muffin baking dish and fill with 12 even portions of muffin battter.
- Bake for 20 to 22 minutes, until the center of the muffins are done and a toothpick comes out clean. Remove muffins from baking dish and set on a wire rack to cool.
- While the muffins are cooling, whisk the powdered cane sugar and lemon juice together in a small glass bowl until smooth and free of sugar clumps.
- Dip each muffin into the glaze to coat the top of the muffin and allow glaze to dry.
- Serve and enjoy!