Here’s Another Bite Of Yum With Our Timeless Classic Unswe

heres another bite of yum with our timeless classic unswe display image  983169a3
heres another bite of yum with our timeless classic unswe display image 983169a3

Here’s another bite of yum with our timeless classic unsweetened almond milk – something to look forward to, to kickstart your weekend!

It’s easy to make and easier to hog on and finish before you know it!

VEGAN and GLUTEN-FREE BLUEBERRY WALNUT MUFFINS

INGREDIENTS for about 5-6 muffins
1. 2 cups of old fashioned rolled oats, gluten-free (powdered)
2. 1/2 cup of unsweetened almond milk (Almuse of course)
3. 2 tbsp of maple syrup or as per taste
4. 1 tsp vanilla essence or as per taste
5. 1/2 tsp baking powder
6. 1/4 tsp baking soda
7. 1/4 tsp salt
8. Dried Blueberries – approximately 3-4 per muffin
9. 1 1/2 tsp vegetable oil/ coconut oil as per preference
10. Walnuts, crushed and to your liking for that crunch and warmth

PROCEDURE
1. Preheat oven at 180 degrees
2. Mix dry ingredients and wet ingredients in separate bowls and then add together and mix well again
3. Grease your baking cups/ tray with a thin layer of oil
3. Add the batter to cups/ tray and bake for 25-30 minutes
4. Check for moistness with a toothpick to see of it’s baked

In case you are using a microwave on convection mode to bake, preheat to 230 degrees and then bake for 12-15 minutes!

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