Vegan Blueberry Cardamom Muffins
These Vegan Blueberry Cardamom Muffins are the perfect grab-and-go breakfast or snack. Made with real ingredients, hidden veggies, and completely gluten-free.
Equipment
- Muffin Tin
- Blender
Ingredients
- 2 ½ cups oat flour
- ⅓ cup coconut sugar
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground cardamom
- ½ tsp fine sea salt
- 1 tsp baking powder
- ½ tsp baking soda
- ¾ cup raw pumokin seeds
- 1 cup fresh or frozen blueberries
- 1 tbsp hemp seeds optional
- 1 small or medium zucchini grated. squeeze out excess liquid
- ½ cup unsweetened applesauce
- ½ cup coconut milk full fat and from a can
- 2 flax eggs 2 tbsp ground flax seeds + 4 tbsp water
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°
- Prepare the flax egg and allow for it to sit for about 5 minutes.
- In a large bowl, whisk together the vanilla extract, coconut milk, flax egg. Then add in the remaining ingredients EXCEPT the blueberries, and pumpkin seeds. Whisk again.
- Then, add in the blueberries and pumpkin seeds and fold them with a rubber spatula.
- Using an ice cream scooper, add the batter into your muffin tins. Be sure to lightly grease the tins with coconut oil or use muffin paper.
- Bake for about 30 minutes and allow for them to cool.
- Serve and enjoy!