Purple Muffins Recipe
These gluten-free‚ vegan muffins pack an antioxidant punch that will start your morning off on the right foot every time!
2 tsp Navitas Organics Maqui Powder
Grease muffin tins, or use liners. Pre-heat oven to 350 degrees. Melt coconut oil, and mix it with each of the liquids together. Mix all of the dry ingredients, and then put the wet and dry together. Put in muffin tins, bake for 20-25 minutes, and voila! Purple superfood muffins!
Submitted by: Sarah E. Brown
These gluten-free‚ vegan muffins pack an antioxidant punch thatwill start your morning off on the right foot every time!
1 cup plant-based milk of choice
¼ cup coconut oil, melted
1 ripe banana, mashed
¼ cup applesauce
Juice of ½ lemon
1 tsp. vanilla extract
1 tsp. apple cider vinegar
2 cup gluten-free flour blend
½ cup coconut palm sugar
1 Tbsp. Navitas Organics Chia Seeds
2 Tbsp. poppy seeds
2 tsp. Navitas Organics Maqui Powder
1 tsp. baking soda
½ tsp. baking powder
Grease a muffin tins or line with paper liners, and pre-heat oven to 350°F.
In a medium sized mixing bowl, whisk together the milk, coconut oil, banana, applesauce, lemon juice, vanilla, and apple cider vinegar.
In a small mixing bowl, mix together the flour, coconut palm sugar, chia seeds, poppy seeds, maqui powder, baking soda and baking powder.
Pour the dry ingredients into the wet ingredients and mix until just combined.
Scoop batter into prepared muffin tin and bake for 20-25 minutes.