Blueberry Power Muffins
September 18, 2016
Most muffins are just cupcakes without the frosting. This gluten-free recipe is full of the protein and fiber you need to power through your day. (No more sugar crashes or muffin tops from your muffins!)
Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1 and 3
- Prep: 20 mins
- Cook: 30 mins
- Yields: 12 muffins
Directions
1Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
2Combine the flour, almonds, chia seeds, flaxseed, monk fruit extract, baking powder, and cinnamon in a large mixing bowl. Whisk well and set aside.
3Combine the coconut milk, oil, and vanilla in a separate small mixing bowl.
4Add the wet ingredients to the dry, and stir with a wooden spoon or rubber spatula until just moistened. Don't overmix – stir enough to eliminate pockets of dry ingredients, but don't worry if there are lumps.
5Gently fold in the blueberries.
6Spoon the batter into the lined muffin cups.
7Bake for 27-29 minutes, until tops are lightly browned and a toothpick inserted in the middle of a muffin comes out clean.
8Remove from the oven and allow to cool.
This recipe is part of the Back-to-School Breakfast menu, with Chocolate Cherry Chia Shakes, Hot Quinoa Cereal with Warm Berry Compote, Tex-Mex Scrambled Eggs with Avocado and Salsa, and Blueberry Power Muffins. Check out the Back-to-School Breakfast Menu and Guide for links to all the recipes, plus more handy tips and activities for happy, healthy mornings!
Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014
Want more delicious, healthy recipes? Check out jjvirgin.com/recipes.
