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.
Total Time
40min
4.7
3 Ratings
Author: Girl Eats Greens
Servings:
10
Ingredients
•
2
cups
Fresh Blueberries
•
1
cup
Unsweetened Almond Milk
•
1
tsp
Apple Cider Vinegar
•
3/4
cup
Chickpea Flour
•
1/2
cup
Old Fashioned Rolled Oats
•
1/2
cup
Ground Flaxseed
•
1/2
cup
Sliced Almonds
•
1/3
cup
Chia Seeds
•
1
tsp
Vanilla Extract
•
4
Tbsp
Agave Syrup
•
2
Tbsp
Canola Oil
•
1
Lemon
, zested
•
2
tsp
Baking Powder
•
as needed
Non-Stick Baking Spray
Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C).
2.
Spray the bottoms of cupcake tins with Non-Stick Baking Spray (as needed) or place cupcake papers into the tins.
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.
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.
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 Blueberry (2 cup) and carefully stir without breaking the blueberries.
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.
7.
Let cool before eating.
Nutrition Per Serving
CALORIES
249
FAT
11.9 g
PROTEIN
7.1 g
CARBS
29.0 g
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