Friday, May 11, 2018

Hoff's GF Blueberry Muffins

Hoff's GF Blueberry Muffins
Yields: 6 small muffins
dairy-free, egg-free, oil-free, soy-free, gluten-free

  • 1/2 cup Blueberries
  • 1/2 cup Almond Butter
  • 1/4 cup GF All-Purpose Baking Flour
  • 1/4 cup Maple Syrup
  • 1 ripe Banana
  • 1 tbsp. Chia Seed + 1 tbsp. Water
  • 1 tsp. Vanilla Extract
  • 1/2 tsp. Baking Soda
  • 1/2 tsp. Sea Salt
  1. Preheat oven to 375F degrees
  2. Combine Chia Seed & Water and set aside for 15 minutes
  3. Add all ingredients except Blueberries to a high-speed blender and blend on high until batter is smooth & creamy
  4. Stir in Blueberries by hand
  5. Pour batter into a silicon muffin pan (or use liners), filling each cavity until it is about 3/4 full
  6. Bake for 10-15 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean
  7. Allow muffins to cool in pan for 10 minutes before removing
  8. Store in an air-tight container for up to a week (if they last that long)

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