Ingredients
Muffin Ingredients:
1 1/2 Cups all-purpose flour
2 Tbsp soy flour
3/4 Cup sugar
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 tsp cider vinegar
1/2 Cup SoDelicious
unsweetened coconut milk
1/3 Cup extra light olive oil
1/2 Cup carrot, finely grated
1 Cup fresh blueberries
Cinnamon Topping:
3 Tbsp toasted sunflower seeds
1/4 tsp ground cinnamon
3 Tbsp Demerara sugar
Preparation
Preheat oven to 425 degrees.
Line muffin pan with liners or lightly grease with non-stick cooking spray.
In a medium bowl, combine all-purpose flour, soy flour, sugar, salt, baking powder & baking soda. Set aside.
In a 1/2 measuring cup, add vinegar. Fill measuring cup the rest of the way with coconut milk. Then, measure out light olive oil.
Meanwhile, in a small bowl, combine sunflower seeds, cinnamon & demerara sugar and set aside.
Use a spatula to mix wet ingredients into flour mixture until just combined. Gently stir in grated carrot & blueberries. Do not overmix.
Fill muffin cups 1/2 full. Sprinkle cinnamon mixture on top. Bake in preheated oven for 20 minutes or until toothpick inserted in center comes out clean.
