vegan Blueberry celery muffins

Moist and fluffy muffins that use up leftover celery pulp. You can swap out the blueberries for any of your muffin favorites: chocolate chips, strawberries, etc. Delicious and helps eliminate waste from juicing.

Ingredients

3/4 cup unsweetened coconut milk

1/2 tsp apple cider vinegar

1 cup unbleached all-purpose flour (use cassava flour for a gluten-free option or gluten-free flour)

1/2 cup granulated sugar (you can use coconut sugar) + extra for topping

1/4 cup pure maple syrup (add more for sweeter muffins)

1 tsp baking powder

1/2 tsp baking soda

1 1/2 cup celery pulp, finely blended (optional, you don’t have to use the full amount of coconut milk if you omit this)

1 tsp vanilla extract

1 cup blueberries

Instructions

Preheat oven to 375.

Mix milk and vinegar, set aside to thicken.

Stir together dry ingredients.

Stir together celery pulp, maple syrup and vanilla extract, add to dry ingredients.

Pour in milk mixture.

Fold in blueberries.

Using an ice cream scoop, scoop batter into cupcake sized tin. This will make 15 cupcake sized muffins. Edit: do not use paper liners for these, the batter will stick. Do a light spray of coconut oil or avocado oil to the pan before scooping in the batter.

Bake for 25 minutes.

Once a toothpick comes out clean, remove from pan and allow to completely cool on a rack.