The fall chill is back in the air here in New York. It’s a comfortable cold, where the crisp air on my face feels invigorating. Time spent curled on the sofa in tracksuit pants, an oversized sweatshirt with a big mug of coffee and a good book is calling me. It’s the time of year when comforting aromas emitting from a toasty oven just seem necessary.
These vegan muffins reheat well, so if you are like me and have trouble sticking to just a few then put some in the freezer to enjoy these delicious yet healthy, filling and in low sugar muffins over the next month.
- 1.5 cups gluten-free all-purpose flour
- 1 cup plus 2 tbsp almond meal
- 1 tsp baking powder
- 1 tsp baking soda
- 1/3 cup coconut oil
- 1/3 cup brown sugar
- Juice and rind of one lemon
- 1 cup plus 2 tbsp almond milk
- 2 tbsp golden flax meal
- 1 tsp vanilla extract
- 1 cup (approx) frozen blueberries and raspberries
Preheat the oven to 350F. Mix together dry ingredients in a medium to large mixing bowl.
In a separate small bowl mix the almond milk, lemon juice and flax meal together to ‘curdle’ for a few minutes. Stir again before adding to the dry mix with the remaining ingredients (with the exception of the berries). Mix batter until smooth, then gently fold in frozen berries.
Divide mixture into muffin cups or a well-greased muffin tray and bake for approx. 40 minutes. Test with a toothpick through the center of one muffin to see if the are ready.
Allow to cool completely on a rack before attempting to remove from the paper cups.