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Gut Boosting Blueberry Flax Muffin
September 12, 2020
Preheat an oven to 350F and grease an 8x8” pan
Whisk the Alligga ground flax and warm water. Let it set for at least 3 minutes.
Whisk all dry ingredients together in a bowl.
Whisk the flax gel, oil, and vanilla together in a separate bowl and then add it to the dry mixture. Stir together well, until combined. Add the chocolate chips and stir them in.
Spread the mixture into the pan. Bake for 28-32 minutes until it has set on top.
Let cool completely before cutting. Slice into 12 pieces.
These are best eaten at room temperature. Store them for up to 4 days in a container. Do not store them in the fridge but you can store them in the freezer for up to 2 months.
Serving Size 1 slice
Servings 12
Ingredients
Directions
Preheat an oven to 350F and grease an 8x8” pan
Whisk the Alligga ground flax and warm water. Let it set for at least 3 minutes.
Whisk all dry ingredients together in a bowl.
Whisk the flax gel, oil, and vanilla together in a separate bowl and then add it to the dry mixture. Stir together well, until combined. Add the chocolate chips and stir them in.
Spread the mixture into the pan. Bake for 28-32 minutes until it has set on top.
Let cool completely before cutting. Slice into 12 pieces.
These are best eaten at room temperature. Store them for up to 4 days in a container. Do not store them in the fridge but you can store them in the freezer for up to 2 months.
