Celebrate freedom with these red, white, and blueberry muffins! You can ooh and aah at the spectacular display of flavor in the vegan and gluten-free delights!
With the Fourth of July fast approaching, I’ve been playing with recipes that incorporate red, white or blue in them so that I can add a patriotic touch to the celebrations. The problem is that so many recipes contain ingredients that leave you feeling bloated and heavy. Muffins are one of my favorite things to eat, and it’s often hard for me to walk by these delicious pastries without wanting to devour them. But then I remember how they are made - full of dairy with cups of sugar and gluten added – and suddenly one of my favorite treats is a major turn-off. That’s why I experimented in the kitchen and found a recipe that achieves that same, delicious, flavorful taste of a muffin while also containing healthy, natural ingredients. Blueberry muffins are an American staple (and great for Fourth of July brunch), so it’s important to have a recipe that leaves you feeling guilt-free while eating them. The stigma of muffins being highly caloric can now be broken with this grain-free recipe!
Red, White, and Blueberry Muffins! Vegan and Gluten-Free!
- 3 tablespoons Sunwarrior Chia Seeds
- ½ cup water
- 2 cups of super fine almond flour
- 6 tablespoons of coconut oil
- 1/3 cup of organic honey
- ½ teaspoon of baking soda
- 2 teaspoons of vanilla extract
- I teaspoon Sunwarrior Sea Salt
- 1 cup of organic blueberries
Directions: (makes about 12 muffins)
- In a bowl, mix chia seeds and water. Set aside.
- Preheat the oven to 350 degrees
- In a medium bowl, combine the chia mixture, coconut oil, honey, baking soda, and sea salt and whisk together until smooth
- Add the liquid mixture to a large bowl containing the almond flour and baking soda and mix everything together until smooth
- Once smooth and fluffy, gently fold in the blueberries (note – do not pound the mixture as the blueberries with splatter everywhere)
- Spray a muffin pan with coconut oil or fill with liners and fill with the batter
- Bake for 22-28 minutes (checking with a fork in the middle to make sure they’re cooked through but not over cooked)