Muffins are a perfect tasty little option for breakfast, snacking or a sweet treat with a cup of tea. I like that they are versatile and
can easily be adjusted to gluten free, grain free options. These are lightly sweetened with maple syrup so the flavor of the berries really shines through.
Blueberry Cardamom Muffins
Ingredients
- 1 cup cassava flour can substitute for organic unbleached flour
- 1-1/2 teaspoon baking powder, aluminum free
- 1/2 teaspoon cinnamon, ground
- 1/2 teaspoon cardamom, ground (or more)
- 3/4 cup rolled oats
- 1/2 teaspoon salt
- 1/3 cup organic coconut oil or butter melted and cooled to room temperature
- 1/4 cup maple syrup
- 1 each egg, large
- 1 teaspoon vanilla extract, pure
- 3/4 cup applesauce, unsweetened
- 1 cup blueberries fresh or frozen work well, if using frozen don't thaw them first
Instructions
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Preheat oven to 375 degrees. Grease muffin tins or line with muffin liners.
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Whisk together flour, baking powder, cinnamon, cardamom, salt and oats in a mixing bowl.
In a seperate bowl combine melted coconut oil, maple syrup, egg, vanilla and apple sauce. Whisk to combine all ingredients thoroughly.
Gently fold dry ingredients into wet ingredients, using a spatula. Mix until just combined do not over mix. Fold in blueberries.
Divide mixture between 12 prepared muffin tins. Sprinkle tops of muffins with a little coconut sugar if desired. Bake muffins 20-24 minutes or until center springs slightly when lightly touched and muffins start to pull away from sides of the pan. Cool slightly and remove from pan.
Serve warm as is or with a smear of vegan butter or sweet butter