I have been experimenting with a new Blueberry Flax Muffin recipe and I think I nailed it! I was inspired by a recipe by Vanilla and Bean. I made a few changes and came up with the one below. I think they will be a huge hit in your house too!
Blueberries are loaded with antioxidants so they are one of my favorite fruits.I always tell my clients berries are the best choice in terms of fruit because they are lowest on the glycemic index. I also love the addition of flaxseed meal in these muffins. Flaxseeds add lots of fiber ton make these muffins even more delicious!
Ingredients:
1/2 cup maple syrup, slightly warm
1 overripe banana, mashed
3 tbsp coconut oil, melted
1/2 cup almond milk @addjoi
3 tsp Apple Cider Vinegar
1 tsp vanilla extract
1 cup freshly ground oat flour
1 cup finely ground almond flour
1/2 cup tapioca flour
1/4 cup ground flax meal
3 tsp baking powder
1/2 tsp Baking Soda
1/2 tsp salt
1 cup Fresh or Frozen Blueberries heaped (do not thaw if using frozen)
Directions:
Preheat oven to 375 degrees. Line a muffin tin with paper liners.
In a large bowl, mix together mashed banana, maple syrup, coconut oil, almond milk, apple cider vinegar and vanilla. Whisk for a few minutes until well combined. Add the oat, almond and tapioca flours, flax meal, baking powder and soda and salt. Stir well and let rest for 10 minutes. Stir in blueberries. 🫐
Fill each muffin cup almost to the top, dividing evenly. Press extra blueberries into the top of each muffin. Bake for 20-25 minutes, or until a toothpick comes out clean. Let cool. Enjoy!
