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Drogheria & Alimentari Pink Himalayan Salt -- 3.17 oz


Drogheria & Alimentari Pink Himalayan Salt
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Drogheria & Alimentari Pink Himalayan Salt -- 3.17 oz

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Drogheria & Alimentari Pink Himalayan Salt Description

  • All Natural
  • Product of Italy

Pink Himalayan Salt: Originating from Pakistan, it contains iron, the naturally rich element which creates the unique pink colour of this speckled salt. Sprinkled on raw or cooked food, it will be a delight for the senses.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Vegan Blueberry Mini Muffins with Crumb Topping

Salads and green smoothies are certainly vital to any healthy, plant-based diet. But what if your sweet tooth strikes and cravings start creeping in? You simply make these vegan muffins! They’re made with tart blueberries and mashed bananas, and they’re topped with a crunchy oat crumble. Whether you pop a few in your mouth for breakfast, eat them as an afternoon snack or turn them into an after-dinner dessert, these bite-sized, vegan treats will satisfy your need for sweets.

Stack of Mini Vegan Blueberry Muffins on White  Paper | Vitacost.com/blog

Yields about 32

Ingredients

2 cups unbleached white flour (can use gluten-free flour or oat flour)
1 cup coconut sugar
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. Himalayan pink salt
1/4 tsp. vanilla bean powder
3 very ripe bananas
1/2 cup blueberries
1/2 cup almond milk
1 tsp. apple cider vinegar

Topping

1 Tbsp. rolled oats, crushed
1 Tbsp. golden flax seeds
2 Tbsp. coconut sugar

Directions

  1. Preheat oven to 350 degrees F. Line a mini muffin tray with paper liners.
  2. In a large bowl, whisk together dry ingredients: flour, sugar, baking soda, cinnamon and pink salt.
  3. In a separate medium bowl, mash bananas and add in milk and vanilla powder. Pour into wet ingredients and mix to combine. (If necessary, use a hand mixer.)
  4. Gently fold in blueberries.
  5. Scoop out about two heaping tablespoons of batter for each muffin and place in muffin cups.
  6. In a small bowl, combine topping ingredients, making sure oats are crumbled. Sprinkle topping over top of each muffin.
  7. Bake for 20-2 minutes until golden brown or cooked through.

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