Blueberries are high in antioxidants and nutrients and low in calories. They make a perfect snack or a great addition to any muffin or cookie recipe. Blueberries contain a vitamin-C, vitamin-A, and vitamin-E and even vitamin-B Complex.
This recipe would be good for breakfast, a snack or even dessert. My husband tasted one and said it tastes just like blueberry pie, hence the recipe name:-)
I used a combination of coconut flour and almond flour. You can feel free to use any flour that you have on hand. Whole wheat flour would be a good healthy choice for this recipe as well.
To sweeten these, I use date sugar and pure maple syrup. Those are both approved sweeteners for the whole food plant-based diet, as well as a vegan diet. I love date sugar; unlike other sweeteners, it’s totally unprocessed. Date sugar is made from finely chopped dry dates. Maple syrup is also a great sweetener. It contains calcium and is a good copper, riboflavin, and manganese. Why not try a sweetener that also adds some nutritional value to your diet??
Blueberry Pie Muffins
- 2 tbsp ground flaxseed
- 4 tbsp water
- 1 cup coconut flour
- 1 cup almond flour
- 2 tsp baking powder
- 1/2 cup date sugar
- 1 tsp cinnamon
- 1/4 cup maple syrup
- 1/2 cup oats
- 1 cup plant milk (I use unsweetened coconut)
- 2 cups fresh blueberries
- Preheat oven to 350F. Mix together flaxseed and water in a mall bowl, set aside. This is used as a binder, instead of using an egg in a recipe.
- In a large bowl mix together flour, baking powder, date sugar, cinamon.
- Stir in maple syrup, oats, plant milk, and reserved flax mixture.
- Fold in blueberries.
- Distribute evenly into a lined muffin tin. This makes 12 muffins.
- Bake for 35-40 minutes. 35 minutes was enough in my oven.