#berrymuffins

Indulge in a delightful vegan and gluten-free afternoon tea with these fluffy mini muffins bursting with juicy berries. They are perfect for a cozy gathering or a relaxing afternoon treat.

Ingredients: 1 cup gluten-free flour. 1/4 cup almond flour. 1/4 cup coconut sugar. 1 tsp baking powder. 1/2 tsp baking soda. Pinch of salt. 1/2 cup almond milk. 2 tbsp coconut oil, melted. 1 tbsp apple cider vinegar. 1 tsp vanilla extract. 1/2 cup fresh berries e.g., raspberries, blueberries. Maple syrup, for serving.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine gluten-free flour, almond flour, coconut sugar, baking powder, baking soda, and salt. In another bowl, whisk together almond milk, melted coconut oil, apple cider vinegar, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until well combined. Gently fold in the fresh berries. Spoon the batter into a greased mini muffin tin, filling each cup about 3/4 full. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. Allow the muffins to cool slightly before removing them from the tin. Serve warm with a drizzle of maple syrup. Enjoy your vegan gluten-free afternoon tea!

Prep Time: 15 minutes

Cook Time: 18 minutes