Blueberry Apple Muffins & Lime Cream
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
For the muffins
  • 1½ cups Bob's Red Mill Gluten-Free All Purpose Baking Flour
  • 1½ cups almond flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon xanthan gum
  • 1 teaspoon salt
  • 1 tablespoon cinnamon
  • ½ cup coconut oil plus 1 tablespoon (melted)
  • ¾ cup plus 2 tablespoons agave
  • 1 cup plus 2 tablespoons soy milk or almond milk
  • 2 tablespoons vanilla
  • 1 cup chopped apples (peeled)
  • ¾ cup blueberries
For the lime cream
  • 1 can coconut milk chilled (full-fat)
  • Juice of one lime
  • 1½ tablespoons agave
Instructions
For the muffins
  1. Preheat oven to 325 F
  2. Line muffin pan with muffin liners
  3. Whisk together flours, baking powder, baking soda, xanthan gum, salt and cinnamon
  4. Add coconut oil, agave, milk and vanilla
  5. Whisk batter until smooth
  6. Fold in apples and blueberries
  7. Bake muffins for 35 minutes or until ready (stick a toothpick in and it should come out clean when done)
  8. Let muffins stand in pan for 10 minutes
  9. Transfer muffins to drying rack until cool
For the lime cream
  1. Scoop cream from top of of coconut milk and place in medium bowl. You will see that the milk has separated when chilled and the top will be a creamy thick white paste
  2. Whip cream to a peak with an electric beater
  3. Slowly pour in agave and continue whipping
  4. Slowly pour in lime juice and continue whipping
  5. Store cream in an airtight container in the refrigerator and let it set for an hour
  6. Serve with muffins
Muffin recipe only adapted from Erin McKenna's Babycakes, Vegan, Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery
Recipe by Kitchen to Nirvana at https://kitchentonirvana.com/2013/03/12/apple-blueberry-muffins-lime-cream/