Mini Blueberry Muffins
Remember those "Little Bites" you had as a kid?? Today I'm making a healthy plant based version with wild blueberries and homemade plant milk made with my Almond Cow!
With just the push of a button I made pumpkin seed & flaxseed milk for the perfect addition of plant protein to my daughter's muffins. These are perfect for a quick breakfast on the go or snack for your little ones!
Instructions
- Preheat oven to 350°F (175°C). Grease or line a mini muffin pan.
- In a large bowl, whisk dry ingredients.
- In another bowl, mix wet ingredients.
- Combine wet and dry gently until just mixed. Batter will be thick.
- Fold in wild blueberries carefully to avoid smashing them.
- Spoon into mini muffin pan, filling each about 3/4 full.
- Bake for 14–16 minutes, or until tops are lightly golden and a toothpick comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a rack.I
Ingredients
- Dry
- 1 cup oat flour
- 1/2 cup almond flour (or more oat flour for nut-free)
- 1 tbsp ground flaxseed
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon (optional)
- Wet
- 1/2 cup mashed ripe banana (or applesauce)
- 1/2 cup homemade plant milk made with @almondcow
- 1/4 cup maple syrup or date syrup
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- Mix in
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