Double Blueberry Almond Muffins
A delicious double dose of blueberries!
Servings: 12
Ingredients
Wet ingredients
- 1 block silken tofu (300g)
- 1 t. (250 ml) unsweetened vanilla almond drink
- ½ t. (125 ml) liquid egg whites (or 2 whole eggs)
- 2 large Medjool dates, pitted (48g)
- ½ tsp (2.5 ml) pure almond extract
Dry ingredients
- 1 t. (250 ml) soy beverage powder or (103g) flour of your choice
- ¼ t. (60 ml) dried blueberries (sweetened with apple juice)
- ½ t. (125 ml) unsalted raw almonds sliced or ground into flour**, or
- 2 tsp (10 ml) baking powder
- A pinch of ground cinnamon
Other
- 1 t. (250 ml) fresh or frozen blueberries
Instructions
- Preheat oven to 350F and place parchment paper in each of twelve muffin cups.
- In a food processor, puree (liquidize) all the ingredients in the «Wet ingredients» section.
- In a bowl, combine all the ingredients in the «Dry ingredients» section.
- Stir wet ingredients into dry ingredients. Mix well.
- Add the fresh or frozen blueberries and mix gently.
- Spoon the mixture evenly into each of the twelve muffin cups.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center of the muffins comes out clean.
Notes
* Soy beverage powder is available in many bulk grocery stores. It's rich in protein and fiber, and a great substitute for flour in recipes, as well as providing a fluffy texture. If you don't have any, don't hesitate to substitute it.
** To flour almonds, simply grind them in a blender or coffee bean grinder. You can also chop them finer or coarser, depending on the desired texture. You can also keep the sliced almonds and skip this step.
Recipe by Marianne Lamy,