Velvety Vegan Blueberry & Raspberry Muffins

I made these the other day after trying to find a low sugar recipe with minimal ingredients that my 10 month old daughter could eat, but that both my husband and myself could appreciate as well. Hope you all enjoy! – L

Ingredients

• • 1 cup of blueberries and crushed raspberries
  • 1 cup of cashew almond milk (any nut milk will do)
  • 1/4 cup of Maple Syrup
  • 6 TBSP of melted vegan butter (I love earth balance)
  • 1 mashed ripe medium banana
  • 1 1/2 cups of white flour
  • 1/4 tsp of fine sea salt
  • 6 tsp of sugar
  • 1/3 tsp of baking soda
  • 2 tsp of baking powder

Instructions

1. 1. Preheat oven to 400 degrees F.
   2. Mix dry ingredients together- flour, salt, sugar, baking soda and baking powder.
   3. Mix wet ingredients together- berries, butter, nut milk, mashed banana, and maple syrup ( if you do not want your batter to turn a blueish hugh from the berries, mix them in last after adding ingredients together)
   4. Add dry ingredients to wet a little bit at a time.
   5. Pour into 12 muffin tins for best results.
   6. Bake for 20-25 minutes.
   7. Let cool before eating.