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Blueberry Muffins

April 11, 2017

They're super moist, not too sweet, and perfect for breakfast or a snack without all the guilt that comes from a traditional muffin (aka trans fats, refined sugar [TONS of it!], zero fiber, etc.).  They happen to be gluten-free, dairy-free and there's also an easy vegan option ;-). You're welcome, and enjoy!

P.s. Here's one of the ways I enjoyed my super moist muffin this morning-

with a side of banana and peanut butter, of course! 😋 

* 4 tablespoons coconut flour
* 4 tablespoons millet flour
* 4 tablespoons gluten free oat flour
* 4 tablespoons coconut sugar + more for sprinkling tops of muffins
* 6 tablespoons gluten free whole oats
* 1.5 teaspooons baking powder
* 3/4 teaspoon baking soda
* 1/4 teaspoon sea salt
* 1/2 teaspoon cinnamon
* 1/4 teaspoon nutmeg

* 2 eggs
* 2 *flax eggs (or all 4 flax eggs for vegan option)
* 1/4 cup melted coconut oil
* 2 teaspoons vanilla extract
* 1/2 cup frozen blueberries
* 4 tablespoons fresh squeezed orange juice
* Enough coconut milk (or other milk of your choice) to make a thick, soft-serve ice cream kind of batter. Start with 1/2 cup
In a large bowl mix all dry ingredients together well, except whole oats and set aside. Put frozen blueberries, whole oats and orange juice together in a separate bowl. Stir well and set aside. In a third bowl make your flax eggs (see below) , then whisk in regular eggs, coconut oil, vanilla and milk until blended well. Add this wet mixture into the dry ingredient bowl and blend well. Next fold in the blueberry/oat mixture. Spoon batter into 12 lined muffin molds, about 3/4 of the way. Sprinkle tops with additional coconut sugar. Bake approx 30 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let cool for 30 minutes and enjoy!
*How to make 1 (one) Flax egg:
1 tablespoon flaxseed meal
1.5 tablespoons water
Whisk together flaxseed meal with water and let it sit until it gels into an egg-like texture. About 5 minutes. This makes one alternative- egg.

(**In this recipe I use both eggs and flax eggs; Regular eggs for protein, and flax eggs for the added fiber and omega 3 fatty acids.)


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