Vegan Almond Flour Muffins

Ingredients:

• Almond Flour - 280 gr
• Whole Psyllium Husks - 22 gr
• Almond Milk - 240 gr
• Unsweetened Applesauce - 50 gr
• Maple Syrup - 30 ml
• Baking Soda - 6 gr
• Apple Cider Vinegar / Lemon Juice - 15 ml
• Salt - 3 gr
• Vanilla Extract - 6 ml
• Blueberries - 80 gr

Steps:

1. Preheat the oven to 180°C (350°F). Line 10 cups of a standard 12-cup muffin tin with paper or foil liners.
2. In a large bowl, whisk together the Almond Flour (280 gr), Psyllium Husks ( 22 gr ), Baking Soda ( 3 gr ), and Salt (3 gr).
3. In a small bowl, whisk the Almond Milk ( 240 ml ), Applesauce ( 50 gr ), Vanilla Extract (6 ml), and Apple Cider Vinegar (15 ml) until well combined.
4. Add the wet ingredients to the dry ingredients and stir until just blended. Fold in any optional add-ins, if using. The batter will be thick due to the psyllium.
5. Divide the batter evenly among the prepared muffin cups.
6. Bake in the preheated oven for 20 minutes, or until the muffins are set in the center and golden brown around the edges.
7. Transfer the tin to a cooling rack and let the muffins cool in the tin for 30 minutes. Remove the muffins from the tin.