Vegan Blueberry Muffins

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.