Ingredients

The following ingredients have 10 Servings
  • 1 flax egg ((1 tbsp flaxseed meal + 3 tbsp water or regular egg))
  • 1/2 cup mashed banana ((about 1 medium))
  • 1/2 cup applesauce
  • 1/4 cup maple syrup
  • 1/4 cup non-dairy milk
  • 1 1/4 cups oat flour ((made from ground oats))
  • 1/2 cup quinoa flakes
  • 1/2 cup almond flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 2/3 cup fresh blueberries
  • 1/4 cup coconut butter
  • 1/2 teaspoon blueberry powder

Instruction

  • Preheat the oven to 350ºF. Line a muffin tin with paper liners (or grease with coconut oil) and set aside.
  • Beat together wet ingredients in a large mixing bowl. Add dry (minus the blueberries) and stir together until incorporated. Fold in the blueberries.
  • 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.
  • Allow muffins to cool in the pan for 5 minutes then transfer to a wire rack and cool completely.
  • 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!