Gut Boosting Blueberry Flax Muffin
Vegan Fudgy Brownies
September 12, 2020
Creamy Pumpkin Hummus
November 16, 2020
½ cup lukewarm water
1 egg
½ cup honey
1 tsp vanilla extract
3 tbsp coconut oil - melted but not hot
1 ¼ cups combination of spelt, buckwheat and whole wheat flour
¼ cup Alligga Ground Flax Seed
2 tsp baking powder
¼ tsp sea salt
1 cup blueberries - fresh or frozen
1 scoop of collagen
1
Preheat oven to 400F.
2
Combine water, egg, honey, vanilla, and coconut oil in a bowl and mix thoroughly.
3
In a separate bowl combine flour, ground flax, baking powder, and salt.
4
Make a well and add the dry ingredients to the wet, mixing JUST until moistened.
5
Fold in blueberries; pour into greased muffin tins.
6
Bake for 15 minutes.
Nutrition Facts
Serving Size 1
Servings 12
Ingredients
½ cup lukewarm water
1 egg
½ cup honey
1 tsp vanilla extract
3 tbsp coconut oil - melted but not hot
1 ¼ cups combination of spelt, buckwheat and whole wheat flour
¼ cup Alligga Ground Flax Seed
2 tsp baking powder
¼ tsp sea salt
1 cup blueberries - fresh or frozen
1 scoop of collagen
Directions
1
Preheat oven to 400F.
2
Combine water, egg, honey, vanilla, and coconut oil in a bowl and mix thoroughly.
3
In a separate bowl combine flour, ground flax, baking powder, and salt.
4
Make a well and add the dry ingredients to the wet, mixing JUST until moistened.
5
Fold in blueberries; pour into greased muffin tins.
6
Bake for 15 minutes.
