The Pioneer Woman Tasty Kitchen
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Blueberry Almond Muffins (Gluten-free, Dairy-free)

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Level: Easy

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12
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Description

These moist muffins are a great way to use up all the almond pulp left over from making almond milk.

Ingredients

  • ¾ cups Almond Milk
  • 1 Tablespoon Lemon Juice
  • 1-½ cup Rolled Oats
  • 2 teaspoons Baking Powder
  • ½ teaspoons Salt
  • ¼ teaspoons Cardamom (optional)
  • 1  Egg
  • ¼ cups Coconut Oil, Melted
  • ¼ cups Maple Syrup
  • ¾ cups Almond Pulp
  • 1 teaspoon Vanilla
  • ½ cups Blueberries

Preparation

Preheat oven to 375°F.

Combine milk and lemon juice. Let it sit for 5 minutes. The longer the better.

Meanwhile, using a food processor or high speed blender with dry container, grind oats into a fine flour. Combine oat flour, baking powder, salt, and cardamom (optional).

To the milk-lemon juice mixture, add egg, coconut oil (melted), maple syrup, almond pulp, and vanilla. Pour wet mix into dry mix and add blueberries. Evenly distribute batter in a coated, nonstick 12-muffin pan.

Bake for 30 minutes and let cool for 5 to 10 minutes.

Note: If you make bigger muffins, they will need to cook a few minutes longer.

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