Blueberry Power Muffins

Posted by on Jun 3, 2015 in Nutrition | Comments Off on Blueberry Power Muffins

Blueberry Power Muffins
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  1. 1 1/3 cups Bob's Red Mill Gluten-Free All-Purpose Biscuit and Baking Mix
  2. 3/4 cup (3 ounces) ground raw almonds
  3. 1/4 cup chia seeds
  4. 1/4 cup freshly ground flaxseeds
  5. 2 teaspoons monk fruit extract
  6. 2 teaspoons aluminum-free baking powder
  7. 1 teaspoon ground cinnamon
  8. 1/4 teaspoon sea salt
  9. 1 1/3 cup macadamia nut oil
  10. 1 tablespoon vanilla extract
  11. 2/3 cup fresh or frozen organic blueberries, thawed if frozen
  1. Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners.
  2. Combine the baking mix, almonds, chia seeds, flax meal, monk fruit extract, baking powder, cinnamon, and salt in a large bowl; whisk well.
  3. Combine the coconut milk, oil, and vanilla extract in a separate bowl. Add the wet ingredients to the dry, and stir with a rubber spatula or wooden spoon until just moistened. Gently fold in the blueberries.
  4. Spoon the batter into the lined muffin cups. Bake until the tops are lightly browned and a toothpick inserted into the center comes out clean, 27 to 29 minutes. Remove from the oven and cool completely in the muffin pan.
Adapted from eg. The Virgin Diet Cookbook
Adapted from eg. The Virgin Diet Cookbook
Prairie Health & Wellness