"Vegan Lemon Muffins"

From Chris Anderson

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Its the recipies that you find in the strangest places that are often the best.

INGREDIENTS

1. 1 cup unsweetened applesauce
2. 1 tsp apple cider vinegar
3. 1 ¾ c gluten-free flour (regular works, too)
4. ½ c almond flour
5. ¼ tsp baking soda
6. ½ tsp salt
7. ½ c + 2 Tbsp coconut sugar
8. ⅓ c olive oil
9. 2 Tbsp lemon zest
10. 3 Tbsp lemon juice
11. 1 tsp vanilla
12. 1 Tbsp chia seeds
13. 1 c fresh or frozen blueberries (optional)

DIRECTIONS

1. Preheat the oven to 375 F. Spray or oil a 12-cup muffin tin.
2. Combine almond milk and apple cider vinegar and set aside.
3. In a large bowl, whisk together flours, baking powder and soda, and salt.
4. In a medium bowl, whisk together sugar, olive oil, lemon zest, lemon juice, and vanilla. Stir in the almond milk mixture.
5. Add wet ingredients into the dry and stir until just combined. The batter will be puffy.
6. Add in chia seeds and blueberries.
7. Fill muffin tins ¾ full and bake for 16 - 17 minutes, or until a toothpick comes out clean.
8. Cool for 10 minutes before removing muffins.