BrownTown’s vegan, gluten-free, soy-free, sugar-free, fat-free blueberry muffins »
Raw desserts are rad because they’re often naturally gluten-free. Gluten can really suck if you’re intolerant to it, and many, many people are. I usually love raw grub, but once in a while the warm, satisfying chewiness of a cooked muffin really hits the spot. Here’s a recipe I made up today that incorporates gluten-free flour and eschews soy, a common allergen. The recipe happens to be sugar-free, fat-free, and tastes really awesome.
2 cups all-purpose gluten-free flour
1/2 Tbsp. baking powder
Pinch sea salt
Liquid Stevia (to taste) or other sweetener
1 1/2 cups unsweetened applesauce
2 mashed ripe bananas
1 1/2 cups blueberries (frozen or fresh)
1 1/2 cups almond milk (or another nut milk)
1 Tbsp. apple cider vinegar
Preheat oven to 375 degrees. In a medium bowl, mix almond milk and apple cider vinegar, let sit for 15 minutes. In a large bowl, combine the dry ingredients. Mix in other wet ingredients (including bananas) to the milk/cider. Fold wet ingredients into dry ingredients, put in muffin tins. Bake for 30 to 40 minutes, checking until fork comes out clean. Enjoy!