LEGIT Healthy Blueberry Muffins | GF + No-added Sugar, PLANT-BASED
Ingredients
- 1½ cups gluten-free flour
- ¾ cup ground flaxseed meal
- ¾ cup oat bran
- 1 cup Xylitol
- 2 tsp baking soda
- 1 tsp baking powder
- ½ tsp kosher salt
- 1 tsp cinnamon
- 1 tsp ground ginger
- ⅛ tsp ground cloves
- 2 bananas, mashed
- 2 eggs
- ¾ cup almond milk, vanilla unsweetened
- 1 tsp vanilla extract, high quality
- 2½ cups blueberries, frozen or fresh
Instructions
- Pre-heat oven to 350 degrees. Spray 18-muffin holes with cooking spray. Set aside.
- In a large mixing bowl, combine all of your dry ingredients up to and including the dry cloves.
- In a small mixing bowl, add the bananas and lightly mash with a handheld mixer. Next add in the eggs – and lightly mix again just enough to incorporate. Finally, add in the almond milk and vanilla extract. Mix together to incorporate.
- Add wet ingredients to dry, and mix lightly to incorporate. Do no over-mix. Now, add in your blueberries and mix with a spatula. Fill muffin holes about 2/3 full.
- Place in oven, and bake for 20-25 minuets. If you’ve used frozen blueberries – it may take another 4-5 minutes. The tops of the muffins should spring back when touching them. Remove and transfer muffins to a wire rack to cool.
Notes
Whole-Food Plant-Based eating allows for some limited dairy, eggs or meat, for that matter. While we do steer clear of meat and dairy, you may see an egg or 2 from time to time 
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