BERRY MUFFINS

INGREDIENTS

“WET INGREDIENTS”

1 Fresh Medium Sized Banana

1/3 C Oat Mylk (or alternative Mylk of choice)

1/3 C Sesame Oil (or other liquid oil such as avocado)

1/3 C Vegan Yogurt

1 Tbsp Psyllium Husk

1/2 tsp Almond Extract

1 tsp Vanilla Extract

1/3 C Cane or Beet Sugar

2-4 Tbsp Coconut Sugar (adjust for sweetness)

1 Tbsp Vinegar

1/4 tsp Blue Spirulina (optional)

DRY INGREDIENTS

1/2 C Sorghum Flour

1/4 C Oat Flour

1/2 C GF Flour Blend (it’s ok if GF flour is very starchy)

1/2 C Almond Flour

1/2 tsp Salt

1 Tbsp Baking Powder

ADD IN

1 C Frozen Berries of Choice (Blueberry, Raspberry, Blackberry, Strawberry….)

DIRECTIONS

1 Measure out and place all Wet Ingredients into a blender, such as a Vitamix or Nutribullet and blend until smooth.

2 Combine all Dry Ingredients to together in a large bowl, using a spatula to break apart any clumps.

3 Pour the Wet Ingredients from the blender into the Dry Ingredients bowl and combine thoroughly.

4 Chop Frozen Berries (if using large blueberries or strawberries) into smaller pieces if desired and add it directly to bowl, folding it into the batter gently.

5 Using 35mmX50mm Baking Cups (I used the brand If You Care Large Baking Cups) line 8 spots in a muffin pan and scoop 1/3 C Muffin Batter into each Baking Cup. For convenience, you can use a 1/3 C Ice Cream Scoop or measuring cup.

6 NOTE TWO BAKING ROUNDS Bake muffins at 350 F for 13 minutes and then change oven temperature to 360 F for another 13 minutes.

7 Check muffin temperatures after the time finishes. Muffin temps should be between 205-212 F.

NOTE: From my experience, I have noted that these muffins can brown slightly on top without affecting the flavor, and the structure is great.

I love this recipe because the muffins are moist, sweet, flavorful, and have great structure for being both vegan and gluten free (when using GF Oat Flour/Powder).