MAKES 6 SERVINGS
AGELESS ANTIOXIDANTS
BRAIN BOOSTER
LONGEVITY LOVER
SMOOTH SKIN
Rich in heart-protecting, brain-boosting, and cancer-fighting antioxidants, berries are the healthiest fruits you can eat. So that’s reason enough to double this recipe and have muffins on hand for breakfast or whenever you like. Blueberries are also naturally low in sugar, but you can decrease the amount of added maple syrup in this recipe to make these muffins even healthier.
1¾ cups whole wheat pastry flour, sifted
1½ teaspoons baking soda
¼ cup ground flaxseed meal
¼ teaspoon sea salt
1 cup unsweetened almond milk
1 tablespoon apple cider vinegar
½ cup maple syrup
¼ cup extra-virgin coconut oil
1 teaspoon vanilla extract
1 cup fresh blueberries
Preheat oven to 350ºF.
Line a muffin tin with paper cups or oil a muffin tin and set aside.
In a large bowl, add flour, baking soda, flaxseed meal, and salt and whisk until thoroughly combined. In a separate bowl, whisk together the milk, vinegar, syrup, oil, and vanilla. Combine the dry mixture with the wet mixture until just combined. Be sure not to over mix because that will lead to dry muffins. A few lumps here and there are fine. Fold in blueberries. Spoon batter into muffin cups or tin. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Cool for at least 10 minutes or serve at room temperature. The muffins can be stored in an airtight container for about a week in the fridge and in a heavy-duty freezer bag in the freezer for 2 to 3 months.