Servings: 9 muffins
Calories: 249kcal
Ingredients
Blueberry Muffins
- 1 cup cashew butter
- 1/2 cup apple sauce
- 1/4 cup almond milk
- 1/4 cup golden milled flax meal
- 1/4 cup maple syrup
- 2 tablespoons coconut sugar
- 2 large eggs
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 3/4 cup blueberries
Whipped Lemon Frosting
- 1/2 cup coconut butter
- 1/2 cup palm oil shortening
- 1 tablespoon lemon zest a very packed full tablespoon!
- 1-2 tablespoons honey
Instructions
- Preheat oven to 350F. Line 9 muffin tins with paper liners.
- In a food processor combine the ingredients (minus the blueberries) until the batter is smooth.
- transfer the batter into a mixing bowl and stir in the blueberries by hand.
- Fill the muffin tin until the batter reaches almost the top of the tin.
- Cook on 350F for 40 minutes until golden brown.
- In a food processor blend the ingredients for the frosting until whipped completely smooth.
- Once the cupcakes have cooked, let them cool in the freezer for about 10 minutes. Then frost and top with any decorations of choice. I decorated mine with crushed dried rose petals, dried camomile flowers, coconut flakes, lemon peel, and sea salt flakes.
Nutrition
Calories: 249kcal | Carbohydrates: 23g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 41mg | Sodium: 204mg | Potassium: 20mg | Fiber: 3g | Sugar: 14g | Vitamin A: 100IU | Vitamin C: 4.1mg | Calcium: 100mg | Iron: 2.5mg
Tried this recipe?Let us know how it was!