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RECIPE
14 INGREDIENTS7 STEPS40MIN

Blueberry "Super Power" Muffins

4.7
3 Ratings
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393 Saved
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.
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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.

40MIN

Total Time
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.
GO TO BLOG
Ingredients
US / METRIC
Servings:
10
Serves 10
1 cup
Unsweetened Almond Milk
3/4 cup
Chickpea Flour
1/2 cup
Ground Flaxseed
1/3 cup
Chia Seeds
1/4 cup
Agave Syrup
2 Tbsp
Canola Oil
1
Lemon , zested
1 tsp of zest
1 Tbsp
Baking Powder
to taste
Non-Stick Baking Spray
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Nutrition Per Serving
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CALORIES
249
FAT
11.9 g
PROTEIN
7.1 g
CARBS
29.0 g

Directions

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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 (to taste) or place cupcake papers into the tins.
Step 3
Place the Unsweetened Almond Milk (1 cup) and Apple Cider Vinegar (1 teaspoon) 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 1/2 teaspoon), and 1 tsp of zest from the Lemon (1). Mix to combine.
Step 5
Add Vanilla Extract (1 teaspoon), Agave Syrup (1/4 cup), and Canola Oil (2 tablespoon) into the almond milk buttermilk mixture, then mix that into the dry flour mixture. Add in Fresh Blueberries (2 cup) 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 7
Let cool before eating.

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Nutrition Per Serving
Calories
249
% Daily Value*
Fat
11.9 g
15%
Saturated Fat
1.0 g
5%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
29.0 g
11%
Fiber
7.2 g
26%
Sugars
11.1 g
--
Protein
7.1 g
14%
Sodium
136.6 mg
6%
Vitamin D
0.2 µg
1%
Calcium
154.6 mg
12%
Iron
2.0 mg
11%
Potassium
202.2 mg
4%
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