These delicious whole grain muffins are both dairy and egg free. You will love the taste of these yummy muffins. Great breakfast meal for grabbing on the go. Be sure to add the whole blueberries to the muffin batter while well frozen so they do not mush into the batter and turn it blue. You will love these delicious, healthy and satisfying muffins as a breakfast meal. Makes 4 extra large muffins or 8 smaller muffins.
1 1/2 cups white whole wheat flour
1/2 cup flaked unsweetened coconut
1/4 tsp. sea salt
1 tsp. pumpkin pie spice
1 tsp aluminum free baking powder
1 tsp. baking soda
1 tsp. vanilla
2 flax eggs (make with 2 Tbsp. ground flax seed & 6 Tbsp. water-mix and let sit until egg-like consistency-makes 2 eggs)
1/2 cup almond cream (Blend well: 10 almonds with 1/2 cup water)
1 cup frozen blueberries
1.) Preheat oven to 350 degrees Fahrenheit. Use 8 regular sized cup cake holders or 4 large ones (like shown).
2.) Add maple syrup, coconut oil, vanilla in blender and blend well.. Add flax eggs and blend for 1 minute.
3.) Add almond cream to liquids and set aside.
4.) Mix flour, salt, spice, baking powder and baking soda together.
5.) Add liquid to dry ingredients and mix until all flour is incorporated.
6.) Gently fold in coconut and blueberries.
7.) Pour into muffin holders until 3/4 full. If using just the muffin tins without containers, brush lightly with coconut oil before adding batter.
8.) Bake for 25 minutes or until toothpick inserted in center of muffin comes out clean and edges are golden brown.