Gluten Free & Vegan Lemon Blueberry Muffins
Simple, high protein ingredients free of processed sugar. A plant based, delicious snack!
- 1 1/2 Cups Chickpea Flour
- 1 1/2 Cups Quinoa Flour
- 2 Teaspoons Baking Powder
- 8 Tablespoons Maple Syrup
- 2 1/2 Tablespoons Lemon Juice
- 1 1/4 Cups Soy Milk
- 1/2 Cup Olive Oil
Preheat oven to 350 degrees Fahrenheit
Mix all ingredients in a large mixing bowl. Mix well removing any clumps. Add blueberries last for best consistency.
Pour into oiled muffin tin. Place in oven.
Check after 15 minutes. Poke with toothpick, if it has batter bake longer until you can remove the toothpick clean.