Vegan Pumpkin Blueberry Muffins (Dairy Free, Egg Free, Nut Free)⁠

Ingredients⁠

• 115g pumpkin puree⁠

• 250 ml unsweetened coconut milk⁠

• 60g coconut oil⁠

• 60g brown sugar⁠

• 2 tbsp lemon juice⁠

• 1 tsp vanilla extract⁠

• 290g whole wheat flour (sub almond or coconut for wheat free/gluten free)⁠

• 2 tsp baking powder⁠

• ½ tsp salt⁠

• 3 tsp cinnamon⁠

• 60g / ½ cup blueberries, fresh or frozen or sub cranberries⁠

Directions

1. Preheat oven to oven to 175 degrees C / 350 degrees F⁠

2. Combine pumpkin puree, coconut milk, melted coconut oil, brown sugar, lemon juice and vanilla.⁠

3. In a separate bowl mix flour, baking powder, salt and cinnamon.⁠

4. Mix dry ingredients into wet, taking care not to over mix. Add berries once no dry parts remain.⁠

5. Scoop into a muffin tray and bake for 25 minutes or until toothpick comes out clean. Transfer to cooling rack and enjoy.⁠

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Nutrition info per muffin:⁠

Cals: 167 ⁠

Protein: 3g⁠

Carbs: 25g ⁠

Fiber: 1.5g⁠

Fat: 7g ⁠