Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 12 people
Unable to load
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
12
- 2 cups gluten free flour
- 1teaspoons gluten free baking powder
- 1/2 cup brown sugar
- 1teaspoons mixed spice
- 1/2teaspoons sea salt
- 2tablespoons aquafaba
- 1/2 cup olive oil
- 1tablespoons apple cider vinegar
- 1/2 cup almond milk
- 1 1/2 cups frozen blueberries
Description
These fluffy vegan, gluten-free muffins are light, moist and bursting with flavour, punctuated with juicy blueberries. Perfect for lunchboxes and afternoon tea.
Method
Step 1 of 5
Preheat the oven to 180°c and line a muffin tin with muffin cases.
Step 2 of 5
Mix the dry ingredients together in a medium sized bowl.
Step 3 of 5
Add the aquafaba, olive oil, apple cider vinegar and milk to the dry ingredients and mix until well combined.
Step 4 of 5
Use an ice cream scoop to divide the cake mix between the muffin cups.
Step 5 of 5
Top with blueberries and bake in the oven for 20 minutes or until a wooden skewer comes out clean.
Instruction tip
Tip:Store in an airtight container in the fridge for up to 2-3 days or in the freezer for up to three months.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.