Preheat the oven to 350 degrees F (175 degrees C).
Spray the bottoms of cupcake tins with
Non-Stick Baking Spray (to taste)
or place cupcake papers into the tins.
Unsweetened Almond Milk (1 cup)
Apple Cider Vinegar (1 tsp)
into a small bowl and set aside. The milk will curdle a bit with the vinegar.
In a large bowl, add
Chickpea Flour (3/4 cup)
Old Fashioned Rolled Oats (1/2 cup)
Ground Flaxseed (1/2 cup)
Sliced Almonds (1/2 cup)
Chia Seeds (1/3 cup)
Baking Powder (1 Tbsp)
, and 1 tsp of zest from the
. Mix to combine.
Vanilla Extract (1 tsp)
Agave Syrup (1/4 cup)
Canola Oil (2 Tbsp)
into the almond milk buttermilk mixture, then mix that into the dry flour mixture. Add in
Fresh Blueberries (2 cups)
and carefully stir without breaking the blueberries.
Equally distribute the batter among all the cupcake tins. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
Let cool before eating.