The V Movement
Blueberry Muffin
Recipe by Simple Quinoa
Total Cooking Time: 40 min
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Servings: 9
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Calories: 179 kcal
INGREDIENTS:
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for the muffins:
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1 flax egg (1 tbsp flaxseed meal + 3 tbsp water or regular egg)
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1/2 cup mashed banana (about 1 medium)
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1/2 cup applesauce
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1/4 cup maple syrup
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1/4 cup non-dairy milk
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1 1/4 cups oat flour (made from ground oats)
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1/2 cup quinoa flakes
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1/2 cup almond flour
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2 teaspoons baking powder
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1 teaspoon cinnamon
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1/4 teaspoon sea salt
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2/3 cup fresh blueberries
for the glaze:
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1/4 cup coconut butter
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1/2 teaspoon blueberry powder
Instructions
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Preheat the oven to 350ºF. Line a muffin tin with paper liners (or grease with coconut oil) and set aside.
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Beat together wet ingredients in a large mixing bowl. Add dry (minus the blueberries) and stir together until incorporated. Fold in the blueberries.
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Divide batter evenly between the muffin cups (this recipe makes about 9 - 10 muffins). Bake on the center rack for 20 - 23 minutes until a cake tester inserted into the center comes out clean.
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Allow muffins to cool in the pan for 5 minutes then transfer to a wire rack and cool completely.
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Once cooled, make the glaze. Melt the coconut butter over a double boiler until it's smooth and runny. Whisk in blueberry powder and drizzle over muffins. Sprinkle each with a touch more blueberry powder if desired and enjoy!