A bowl filled with blueberry walnut muffins made with Navitas Organics Chickpea Flour.

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!

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
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 mixture in 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.

*They can last in the freezer for up to 2 months.

Makes 12 muffins

 

Submitted by Holly Krack | Nourish Me Daily

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Image of Blueberry Walnut Muffins Recipe

Servings

12 muffins

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
  • 2 cups Navitas Organics Chickpea Flour
  • 1½ cups fresh blueberries
  • ¼ cup walnuts

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Directions

  1. Preheat oven to 375˚F.

  2. In a large bowl, add flaxseeds and plant-based milk. Mix and let set for 5 minutes.
  3. Add coconut oil, mashed banana, coconut sugar, vanilla extract, baking powder, cinnamon, baking soda and sea salt. Mix until evenly combined.
  4. Stir in chickpea flour until well-combined. Then, fold in the blueberries and walnuts.
  5. Lightly grease or line a muffin tray. Pour in mixture, filling a little over halfway. Top with additional blueberries and walnuts.

  6. 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.
  7. Place in an airtight container and store in the fridge for up to 4 days or in the freezer for up to 2 months.