OK, I know it’s new territory for me to post a recipe, but these muffins were THAT good! I have been trying to give up, or at least cut back on gluten, but not all gluten-free recipes are edible in my opinion. Sometimes gluten-free means dry and gross and who wants a dry and gross muffin? So last night I looked up vegan muffin recipes, then experimented with my own additions and subtractions to come up with this recipe.
Oh, and please don’t forget to tune in tomorrow to my weekly free broadcast on Spreecast! My friend and expert coach, Peg, will be with me to discuss transitioning into a vegetarian/vegan life. Peg is a long time vegan and certified nutrition specialist. Join us tomorrow, Thursday, July 17th, at 12:00 noon (eastern time) at: http://www.spreecast.com/events/how-to-become-a-vegetarian.html?share=facebook
The Most Incredible Blueberry Muffins You Will Ever Have!
¼ cup natures balance softened (vegan butter)
½ cup unsweetened applesauce (mine said naturally sweetened)
½ tsp. salt
1 cup granulated sugar
1 cup gluten-free all-purpose flour
1 cup quick oats
1 tablespoon baking powder
1 tablespoon vanilla extract
½ cup vanilla almond milk
2 cups fresh blueberries
Fill muffin papers and bake at 350 for 35 minutes until knife inserted into center comes out clean. Enjoy and Live Inspired Now!
PS: If you have teenagers in the house, don’t let them eat your muffins or they will be GONE in 2 minutes flat! 😉
Heather Paris inspires people all over the world to create happier lives through talks, workshops, blog posts, and her book, Live Inspired Now; A Field Guide For Happiness. For more information about transforming your relationship, family, or your life, contact Heather today!