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SideChef
Recipes
Beans & Legumes
Blueberry "Super Power" Muffins

14 INGREDIENTS • 7 STEPS • 40MINS

Blueberry "Super Power" Muffins

Recipe

4.7

3 ratings
These muffins are one of my favorite foods I've made in a while. Pretty crazy, right? Just a plain old blueberry muffin? Well, no. I started with fresh blueberries, used ground flaxseeds and chickpea flour as my base, and added in chia seeds and silvered almonds.
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These muffins are one of my favorite foods I've made in a while. Pretty crazy, right? Just a plain old blueberry muffin? Well, no. I started with fresh blueberries, used ground flaxseeds and chickpea flour as my base, and added in chia seeds and silvered almonds.
author_avatar
Girl Eats Greens
I specialize in simple, always vegan & often gluten-free recipes made in a teeny tiny kitchen without fancy appliances. Because being healthy should be easy and accessible for everyone.
http://www.girleatsgreens.com

40MINS

Total Time

$0.85

Cost Per Serving

Ingredients

Servings
10
us / metric
Fresh Blueberry
2 cups
Fresh Blueberries
Unsweetened Almond Milk
1 cup
Unsweetened Almond Milk
Apple Cider Vinegar
1 tsp
Apple Cider Vinegar
Chickpea Flour
3/4 cup
Chickpea Flour
Old Fashioned Rolled Oats
1/2 cup
Old Fashioned Rolled Oats
Ground Flaxseed
1/2 cup
Ground Flaxseed
Sliced Almonds
1/2 cup
Sliced Almonds
Chia Seeds
1/3 cup
Chia Seeds
Vanilla Extract
1 tsp
Vanilla Extract
Agave Syrup
4 Tbsp
Agave Syrup
Canola Oil
2 Tbsp
Canola Oil
Lemon
1
Lemon, zested
1 tsp of zest
Baking Powder
2 tsp
Baking Powder
Non-Stick Baking Spray
as needed
Non-Stick Baking Spray

Nutrition Per Serving

VIEW ALL
Calories
249
Fat
11.9 g
Protein
7.1 g
Carbs
29.0 g
Love This Recipe?
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Blueberry "Super Power" Muffins
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author_avatar
Girl Eats Greens
I specialize in simple, always vegan & often gluten-free recipes made in a teeny tiny kitchen without fancy appliances. Because being healthy should be easy and accessible for everyone.
http://www.girleatsgreens.com

Cooking Instructions

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step 1
Preheat the oven to 350 degrees F (180 degrees C).
step 2
Spray the bottoms of cupcake tins with Non-Stick Baking Spray (as needed) or place cupcake papers into the tins.
step 3
Place the Unsweetened Almond Milk (1 cup) and Apple Cider Vinegar (1 tsp) into a small bowl and set aside. The milk will curdle a bit with the vinegar.
step 4
In a large bowl, add Chickpea Flour (3/4 cup), Old Fashioned Rolled Oats (1/2 cup), Ground Flaxseed (1/2 cup), Sliced Almonds (1/2 cup), Chia Seeds (1/3 cup), Baking Powder (2 tsp), and 1 tsp of zest from the Lemon (1). Mix to combine.
step 4 In a large bowl, add Chickpea Flour (3/4 cup), Old Fashioned Rolled Oats (1/2 cup), Ground Flaxseed (1/2 cup), Sliced Almonds (1/2 cup), Chia Seeds (1/3 cup), Baking Powder (2 tsp), and 1 tsp of zest from the Lemon (1). Mix to combine.
step 5
Add Vanilla Extract (1 tsp), Agave Syrup (4 Tbsp), and Canola Oil (2 Tbsp) into the almond milk buttermilk mixture, then mix that into the dry flour mixture. Add in Fresh Blueberries (2 cups) and carefully stir without breaking the blueberries.
step 5 Add Vanilla Extract (1 tsp), Agave Syrup (4 Tbsp), and Canola Oil (2 Tbsp) into the almond milk buttermilk mixture, then mix that into the dry flour mixture. Add in Fresh Blueberries (2 cups) and carefully stir without breaking the blueberries.
step 6
Equally distribute the batter among all the cupcake tins. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
step 6 Equally distribute the batter among all the cupcake tins. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
step 7
Let cool before eating.
step 7 Let cool before eating.

Tags

Beans & Legumes
Breakfast
Dairy-Free
American
Brunch
Snack
Healthy
Shellfish-Free
Vegan
Vegetarian
Summer
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