Blueberry Avocado Muffins
Whole Food Plant Based : Vegan : Oil Free : Comfort Food
1 Cup Plant Milk + 1 TBSP Apple Cider Vinegar
1 TBSP Ground Flaxseeds + 4 TBSP Warm Water
2 Cups Whole Wheat Flour or Spelt Flour
1/2 Cup Coconut Sugar or Date Sugar
2 TSP Baking Powder
3/4 TSP Baking Soda
1/2 TSP Sea Salt
1 TBSP Lemon Extract
1 Cup Grated Zucchini
1 Cup Fresh Blueberries
Pre-heat your oven to 350F
Line Muffin Tin with Parchment Baking Cups
In a small bowl combine the Plant Milk and Apple Cider Vinegar - let sit. This will become "Vegan Buttermilk"
In another small bowl combine the Flaxseeds and Warm Water. This is will be like an egg.
Mash the Avocado. I find it easiest to cut the Avocado in half, cross hatch slice it, squeeze out onto a cutting board and then mash with a fork. You should have about 1/2 Cup.
In a large bowl combine the dry ingredients - Flour, Sugar, Baking Powder, Baking Soda and Salt.
Add the Vegan Buttermilk, Vegan Flax Egg and Mashed Avocado into your Dry Ingredient bowl. Mixto combine making sure the Avocado in particular is mixed in well.
Add in the Lemon Extract, Grated Zucchini and lastly the Fresh Blueberries. Mix enough to combine everything, but don't over mix.
Portion into your Muffin Tin.
Bake for 22-24 minutes. With a toothpick, test to ensure they are cooked all the way through.
Allow to cool. Store in the fridge up to 5 days or in the Freezer for 6 weeks.