1flax egg1 tablespoon ground flax seeds and 3 tablespoons water
1/4cupcoconut sugar
2tablespoonsbaking powder
1/2teaspoonsea salt
2cupswhole-wheat pastry flour
1cupfresh blueberries
Instructions
Pre-heat the oven to 400 degree Fahrenheit.
First, make a flax egg by combing ground flax seeds with water and stir with a spoon. Let set for 3-5 minutes.
Next, in a large mixing bowl combine almond milk, coconut oil and flax egg and whisk together.
Next, add in coconut sugar, baking powder, sea salt and whole-wheat flour.
Stir all ingredients together
Fold in blueberries
Line a mini muffin tin with cups and fill with muffin batter
Bake for 20 minutes and let cool on a rack before serving or enjoying!
Notes
Choose organic ingredients when you can! In this recipe I used Big Tree Farms Coconut Sugar, Bob's Red Mill Whole-Wheat Pastry Flour, and Dr.Bronner's Coconut Oil.