I have a TON of frozen blueberries in my freezer that I was happily using up in smoothies until.my blender broke (). So I decided to whip up a batch of blueberry muffins while I wait for a new blender.
I also noticed that my blackstrap molasses were going to expire at the end of the month so I decided to throw some in, which, combined with the buckwheat flour in this recipe, ended up packing quite a bit of iron into these muffins (bonus for vegans and vegetarians!).
And since nobody likes to wash extra dishes this is a 1-bowl recipe.
Vegan Gluten-Free Blueberry Muffins (high in iron!)
2 flax eggs*
1/3 cup melted coconut oil
1/4 cup real maple syrup
1/3 cup unsulphured molasses
1 tsp vanilla extract
1 tsp salt
1/2 tsp baking soda
1 cup buckwheat flour
3/4 cup oat flour
1 1/2 cups blueberries (either fresh or frozen)
*to make 1 flax egg, combine 1 tbsp of ground flax seeds with 3 tbsp of water, let sit 10 mins until it forms a gel-like texture.
Note: if you prefer more rise in your muffins then feel free to add 1 tsp of baking powder.
1. Preheat oven to 350*F. Grease or line a muffin pan.
2. In a medium bowl, whisk together all of the wet ingredients.
3. Add the salt and baking soda, whisk well. Whisk in oat flour and buckwheat flour. Fold in blueberries.
4. Distribute batter evenly between 12 muffin cups. Bake for 25-30 minutes, until toothpick inserted in centre comes out clean. Let cool before eating.
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