Breakfast, dessert, or snack, these are delightfully sweet without the sugar crash that follows with traditional muffin recipes.
The phytonutrients in blueberries have been shown to protect against cognitive diseases (including Alzheimer’s disease), protect against macular degeneration, and lower cancer risk by boosting production of cancer fighting immune cells.
Wild blueberries are best because they are smaller, but not completely necessary. Fresh blueberries are fine. If they are real large you can cut them in half. Frozen blueberries can be used but you might want to up the baking time a few minutes so your muffins aren’t soggy.
2/3 cup oat milk (cashew milk or almond milk work, too)
1 tbsp ground chia seeds
1 tsp apple cider vinegar (unpasteurized)
2 cups oat flour (or any gluten free blend you like)
2 tsp aluminum-free baking powder
1/4 tsp baking soda
1/2 cup unsweetened applesauce
1/2 cup maple syrup
1 1/2 tsp vanilla extract
1 cup berries
- Preheat oven to 350. Prep a muffin tin with liners, or use a silicone muffin pan.
- In a small bowl, whisk the milk, chia seeds, and apple cider vinegar together.
- In a medium bowl mix together the dry ingredients. Add in the wet ingredients, and the milk/chia/acv mixture. Stir well. Incorporate the berries using a rubber spatula so you don’t bust open the berries.
- Fill muffin cup 3/4 full and bake for 22-25 minutes (until a toothpick inserted in the center of a muffin comes out clean).
- Let muffins cool, then carefully remove them from the muffin pan.