As a family who strives to be minimal waste and plant based, as well as gluten free and sugar free thanks to allergies, it can be such a challenge to find tasty snacks! However, this challenge has made me a very creative cook. I’ve learned to make pretty much anything I want from scratch with alternative ingredients to meet my families needs and wanted to share with other families who face similar challenges!
This recipe was stumbled upon when the other day my toddler woke up from her nap and was dead set on having muffins. We decided to get creative a try too make something! We typically use chickpea flour and quinoa flour for baking since we can get it organic and it’s high in protein, so we busted those out! I found a recipe online for lemon blueberry muffins and used it as my inspiration and as an estimate of how much of each thing to add. Of course, I altered the recipe a ton to fit my families needs.
Typically, we use organic almond or cashew milk, but I had extra soy on hand since I need it for a recipe for Thanksgiving, so, in it went! I think it made the muffins a little more creamy tasting but I think cashew milk would have worked great as well.
The recipe is so simple my toddler helped me with all of it. Measure, mix, bake and enjoy! I hope you enjoy these as much as we did!