Turmeric Blueberry Muffins |
Author: Allie
Prep time: 10 mins
Cook time: 18 mins
Total time: 28 mins
- 1 cup Almond Flour
- 1 cup gluten-free oat flour
- ⅔ cup buckwheat flour
- 2 tablespoons arrowroot
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons turmeric
- ½ teaspoon cardamom
- ⅓ cup coconut oil
- ¼ cup coconut sugar
- ⅔ cup Almond milk
- 2 teaspoons apple cider vinegar
- ⅓ cup Maple Syrup
- 3 large eggs
- 1 cup fresh or frozen blueberries
- Preheat Oven to 400 degrees. Line a muffin pan or grease with oil or butter.
- In a large bowl add the flours, arrowroot, baking powder, baking soda, turmeric, and cardamom.
- In a separate bowl combine the oil, sugar, almond milk, apple cider vinegar, maple syrup and eggs. Mix until well combined.
- Using a rubber spatula, Carefully add the wet ingredients to the dry until well combined. Fold in the blueberries.
- Divide the batter into the muffin tins. Bake in the preheated oven for 15-18 minutes. Allow to cool slightly before removing from the pan.
- Best served warm from the oven or reheated.
Recipe by Key Ingredients at http://keyingredients.me/2018/08/turmeric-blueberry-muffins
3.5.3240