Vegan Blueberry Muffins
1/2 cup almond flour
1 1/2 cups brown rice flour
1/2 tsp. finely ground Celtic sea salt
1 tsp aluminum-free baking powder
1 tsp. baking soda
1/2 cup raw organic clear agave (I only use Ojio brand)
1/4 cup coconut oil, warmed to liquid
2 “chia eggs” (see below)
1 tsp vanilla
1 cup applesauce
1 cup fresh or frozen blueberries
To make chia "eggs:"
Grind 2 tsp white (or black) chia seeds and mix with 6 tbsp warm water. Set aside for 5 minutes, or until thick.
Preheat oven to 350º. Grease muffin tin with coconut oil. Combine agave and 1/4 cup coconut oil, beating until well blended. Add chia eggs and vanilla and beat. Sift flours, salt, baking powder and baking soda. Add 1/2 dry ingredients to wet, blend well and add 1/2 applesauce. Repeat with remaining dry mixture and applesauce. Fold in blueberries gently. Scoop batter into muffin tin and bake for 25 minutes. Check with toothpick, and bake for additional minutes if necessary. Allow to rest in pan before removing to cool on rack.