Vegan Blueberry & Walnut Muffins

Ingredients

• Wheat flour

  Whole-grain

  2 cup or 240g

• Coconut Sugar

  Organic Granulated - Trader Joe's

  8 ⅛ oz or 230g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Baking powder

  Leavening agents, low-sodium

  2 tsp or 10g

• Salt

  Table

  ¹⁄₁₆ dash or 0.03g

• Flaxseed

  Seeds

  2 tbsp, ground or 14g

• Water

  Plain, clean water

  6 tbsp or 89g

• Almond milk

  Plain

  1 ¾ cup or 420g

• Coconut oil

  ⅓ cup or 73g

• Vanilla extract

  1 tsp or 4g

• Blueberries

  Raw

  1 cup or 148g

• Walnuts

  Nuts, black, dried

  ¾ cup, chopped or 94g

Directions

1. Set oven to 350F.
2. In a bowl, mix together all of the dry ingredients with a fork.
3. Prepare the flaxseed by mixing it with water and allowing it to thicken – about two to three minutes.
4. Slowly add the wet ingredients to the dry ingredients and stir with a spatula. Note: If the batter is too thick, feel free to add a few tablespoons of almond milk until it is to your desired consistency. If you prefer less dense muffins, then you may need to add some almond milk to the recipe.
5. Gently fold in blueberries and walnuts to the batter, careful not to mash them.
6. Spray the muffin molds with a little nonstick cooking spray and then evenly divide the batter among the muffin molds. If desired, lightly sprinkle a little coconut sugar on top.
7. Bake in the oven for 25 to 30 minutes until the muffins are golden brown, or until you can pierce it with a toothpick and it come out clean.

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