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Blueberry Walnut Muffins Recipe
These delicious and satisfying muffins are a great, heart-healthy breakfast to grab on the go in the morning when you’re short on time. The best part—they will last up to two months in the freezer!
INGREDIENTS2 Tbsp. ground flaxseeds |
DIRECTIONSPreheat oven to 375 F. Makes 12 muffins
Submitted by Holly Krack | Nourish Me Daily |
These delicious and satisfying muffins are a great, heart-healthy breakfast to grab on the go in the morning when you’re short on time. The best part—they will last up to two months in the freezer!
Ingredients
- 2 Tbsp. ground flaxseeds
- 1 cup unsweetened plant-based milk
- ⅓ cup coconut oil
- 1 banana, mashed
- ½ cup coconut sugar
- 1 tsp. pure vanilla extract
- 1 tsp. baking powder
- 1 tsp. cinnamon
- ½ tsp. baking soda
- Pinch of sea salt
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2 cups Navitas Organics Chickpea Flour
- 1½ cups fresh blueberries
- ¼ cup walnuts
Directions
Preheat oven to 375˚F.
- In a large bowl, add flaxseeds and plant-based milk. Mix and let set for 5 minutes.
- Add coconut oil, mashed banana, coconut sugar, vanilla extract, baking powder, cinnamon, baking soda and sea salt. Mix until evenly combined.
- Stir in chickpea flour until well-combined. Then, fold in the blueberries and walnuts.
Lightly grease or line a muffin tray. Pour in mixture, filling a little over halfway. Top with additional blueberries and walnuts.
- Bake for 20 minutes. Remove and let cool in the pan for 5 minutes. Then, remove from the pan and let cool completely on a wire rack.
Place in an airtight container and store in the fridge for up to 4 days or in the freezer for up to 2 months.