• 1 cup Nut milk
  • 1 teaspoon Apple Cider Vinegar
  • 2 cups All-purpose Flour
  • teaspoons Baking Powder
  • ¼ teaspoon Baking Soda
  • ½ cup Coconut sugar
  • ¼ cup Coconut oil
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon of Lemon or Lime Zest
  • ½ fresh Blueberries
  • 1 tablespoon of Cocoa Nibs
    1. Preheat the oven to 375F. Line a muffin tin with baking cups and set aside.
    2. In a large bowl combine nut milk & apple cider vinegar. Set aside to allow to curdle.
    3. In a larger bowl combine flour, baking powder, baking soda.Mix together sugar, coconut oil, lemon zest, and vanilla extract.
    4. Add dry ingredients to wet. Stir ingredients until well incorporated. Be careful not to over mix, fold in blueberries & cocoa nibs.
    5. Spoon into muffin tins, filling each cup about ¾ full. Bake for 20 minutes until a knife inserted in the middle comes out clean.
    6. Allow muffins to cool on a cooling rack.
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