Ingredients
Directions
Preheat the oven to 350 degrees F and prepare muffin tin with paper liners or use silicone muffin cups.
Add dry ingredients to a large bowl and mix to combine.
Add wet ingredients to a medium bowl and whisk until combined.
Transfer the wet ingredients to the dry ingredients and stir to combine. Don’t overmix.
Fold in the blueberries and walnuts, if using.
Fill muffin tins ¾ of the way full.
Bake for 20 minutes or until golden brown on top.
Chef's Notes
Substitutions
Substitute oat flour, spelt flour, or whole wheat flour for buckwheat flour or almond flour. Substitute quinoa flour for buckwheat or almond flour. Just note that quinoa flour absorbs more moisture, therefore you may need to add an additional tablespoon of yogurt. Instead of blueberries, add another berry of choice. Substitute unsweetened organic applesauce for mashed banana.
Nut-Free
Substitute sunflower or pumpkin seeds for the walnuts. Substitute oat flour for almond flour.
Flour-Free Substitute
Sorry, BLE friends, we don’t have a flour substitute for this recipe.
Whole-Food Sweetener
Use date paste in place of maple syrup.
Companion Recipes
For the yogurt, make your own Instant Pot Soy Yogurt. Spread Vanilla Cashew Cream on top. Sip on FRN’s Golden Milk alongside the muffins.
Storage
Store leftovers in an airtight container in the refrigerator for 5–7 days or freeze for up to three months.
Ingredients
Directions
Preheat the oven to 350 degrees F and prepare muffin tin with paper liners or use silicone muffin cups.
Add dry ingredients to a large bowl and mix to combine.
Add wet ingredients to a medium bowl and whisk until combined.
Transfer the wet ingredients to the dry ingredients and stir to combine. Don’t overmix.
Fold in the blueberries and walnuts, if using.
Fill muffin tins ¾ of the way full.
Bake for 20 minutes or until golden brown on top.
