The Best Blueberry Almond Muffins (Gluten-Free & Vegan!)

Both nutritious AND incredible, these beautiful moist muffins are perfect to make during the holidays for either a sweet morning breakfast or evening dessert.

The muffins’ base is made with an organic almond flour, oat and gluten free flour blend while being naturally sweetened with organic grade B maple syrup and fresh blueberries.

The only bad thing about these is that you will always want more than one, maybe even two or three.

Blueberries are full of the powerful antioxidant anthocyanin that helps mitigate damage from free radicals on the skin. Almond meal is gluten-free, low in carbs, high in fiber and a high source of protein. Together these make a delicious, slightly nutty, sweet and healthy muffin!

Ingredients:

1 cup GF flour

1 cup almond flour

¼ cup rolled oats (plus some for garnish)

2 flax eggs (2 tbsp flaxseed meal + 5 tbsp water), or 2 large eggs

2 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

½ tsp kosher salt

1 cup fresh Almond Milk or Cashew Milk

1/2 cup pure maple syrup

1 tsp vanilla extract

⅓ cup unrefined virgin coconut oil, melted and slightly cooled

1 teaspoon apple cider vinegar (or fresh lemon juice)

1 cup fresh or frozen blueberries

Optional: 2 ripe mashed bananas

How-To:

1)Preheat oven to 400 degrees F. Line 12 muffin cups with liners.

2)For vegan option, prepare your flax eggs in a small bowl and let rest for a few minutes.

3)In a large bowl, whisk together the flours, oats, baking powder and soda, cinnamon, and salt.

4)In a separate large bowl, mix together flax eggs (or eggs), maple syrup, vanilla, milk, coconut oil, extract, and apple cider vinegar until smooth and well combined (optional to add banana in this step).

5)Add dry ingredients to wet ingredients and stir until just combined.

6)In a small bowl toss blueberries in a little GF flour, then gently fold them into the batter. Don’t overmix. Let batter sit for about 5 minutes.

7)Divide batter evenly between muffin cups, filling 2/3 of the way full. Bake for 20 minutes or until toothpick inserted come out clean or with just a few crumbs attached. Transfer pan to a wire rack to cool for 10 minutes then remove muffins from pan and place on wire rack to cool completely. Makes 12 muffins. Enjoy xx