Description
Vegan Blueberry Muffins made with almond flour, oat flour, and frozen blueberries. Perfect for a nutritious breakfast or snack.
Ingredients
- 2 flax eggs (2 TBSP ground flaxseed + 5 TBSP filtered water)
- ¼ cup + 2 TBSP pure maple syrup
- 1/4 cup + 2 TBSP unsweetened almond milk
- 1 cup superfine blanched almond flour
- 1 cup gluten-free oat flour
- 1 tsp baking powder
- 1/8 tsp Himalayan sea salt
- 1/2 cup frozen blueberries
Instructions
- Preheat an oven to 350°F and line a muffin pan with muffin liners or lightly grease with coconut oil. Add the ground flaxseed and filtered water to a large mixing bowl and whisk to combine. Allow to sit for ~5 minutes to gel. Next, add in the maple syrup, and coconut milk lite and stir well. Add in the almond flour, oat flour, baking powder, and sea salt and whisk well to combine.
- Fold in the chocolate chips gently.
- Divide the batter between muffin cups filled ¾ way full. Sprinkle more blueberries on top, if desired. Bake the muffins for 25-30 minutes, or until they turn golden brown on the edges.
- Allow to cool slightly before serving. Store leftover muffins in an airtight container in the refrigerator for up to one week and freeze for long term storage.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Breakfast, Meal Prep, Snack
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free