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
Preheat oven to 325 F
Line muffin pan with muffin liners
Whisk together flours, baking powder, baking soda, xanthan gum, salt and cinnamon
Add coconut oil, agave, milk and vanilla
Whisk batter until smooth
Fold in apples and blueberries
Bake muffins for 35 minutes or until ready (stick a toothpick in and it should come out clean when done)
Let muffins stand in pan for 10 minutes
Transfer muffins to drying rack until cool
For the lime cream
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
Whip cream to a peak with an electric beater
Slowly pour in agave and continue whipping
Slowly pour in lime juice and continue whipping
Store cream in an airtight container in the refrigerator and let it set for an hour
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/