Vegan Almond Flour Muffins

https://glutenfree-bread.com/

Ingredients:

Name	Metric	US
Almond Flour	280 gr	2 1/2 cups	I recommend using Blanched Almond Flour that is made from almonds that have had their skins removed. It typically has a finer texture and a lighter color, making it ideal for recipes where you want a smooth texture and light appearance, such as cakes, muffins, and cookies.
Whole Psyllium Husks	22 gr	1/4 cup	I recommend that you use blond psyllium husk, as it won’t give any color to your gluten free bakes. Using other types of psyllium husk can sometimes result in your bread being darker in color (either brown or with a slightly purple-ish tinge).
Almond Milk	240 gr	1 cup	You can use any non-dairy milk such as, oat milk, cashew milk
Unsweetened Applesauce	50 gr	1/3 cup	Or you can use mashed overripe banana or unsweetened pumpkin puree
Maple Syrup	30 ml	2 tablespoons
Baking Soda	6 gr	1 teaspoon
Apple Cider Vinegar / Lemon Juice	15 ml	1 tablespoon
Salt	3 gr	1/2 teaspoon
Vanilla Extract	6 ml	1 teaspoon
Blueberries	80 gr	1/2 cup

	40 gr / 1/4 cup Chopped Nuts
	6 gr / 1/3 cup Chocolate Chips

	Muffin Tray

Preheat the oven to 180°C (350°F). Line 10 cups of a standard 12-cup muffin tin with paper or foil liners.
In a large bowl, whisk together the Almond Flour (280 gr), Psyllium Husks ( 22 gr ), Baking Soda ( 3 gr ), and Salt (3 gr).
In a small bowl, whisk the Almond Milk ( 240 ml ), Applesauce ( 50 gr ), Vanilla Extract (6 ml), and Apple Cider Vinegar (15 ml) until well combined.
Add the wet ingredients to the dry ingredients and stir until just blended. Fold in any optional add-ins, if using. The batter will be thick due to the psyllium.
Divide the batter evenly among the prepared muffin cups.
Bake in the preheated oven for 20 minutes, or until the muffins are set in the center and golden brown around the edges.
Transfer the tin to a cooling rack and let the muffins cool in the tin for 30 minutes. Remove the muffins from the tin.