Enjoy these Vegan Grain-Free Blueberry Breakfast Muffins on the go. They freeze beautifully and are great for meal prep. Sweetened with Lakanto and juice, they’re also refined sugar-free, gluten-free and paleo compliant.
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Vegan Grain-Free Blueberry Breakfast Muffins
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 12 Muffins 1x
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: Vegan, Plant-Based, Paleo
Description
Vegan Grain-Free Blueberry Breakfast Muffins
Ingredients
- 2 cups Anthony’s blanched almond flour
- 3/4 cup fresh blueberries
- 1/2 cup warm water
- 1/3 cup freshly squeezed juice from mandarin oranges plus grated zest of one mandarin orange
- 1/3 cup Anthony’s arrowroot flour*
- 1/4 cup coconut oil, melted and cooled
- 1/4 cup Lakanto Classic Sweetener
- 4 tbsp chia seeds
- 2 tbsp Lakanto Golden Sweetener
- 1 tbsp Anthony’s coconut flour
- 1 tbsp Lakanto Maple Flavored Syrup
- 1 1/2 tsp pure vanilla extract
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/8 tsp salt
Instructions
- Place oven rack at center position and preheat oven to 350 degrees F. Line a 12-cup muffin tin with liners and set aside. Note: We made this in a lined, metal muffin tin. Baking time may vary for silicone pans.
- Measure 1/2 cup warm water, then add the chia seeds and stir. Let sit at least 5 minutes before using so stiff chia eggs form.
- Add the almond flour, arrowroot flour, coconut flour, baking soda, salt, and cinnamon to a large mixing bowl and whisk to combine.
- In a separate mixing bowl, whisk together the chia eggs, juice, zest, Lakanto syrup and sweeteners, coconut oil, and vanilla. Fold the wet ingredients into the dry mixture with a rubber spatula and stir until just combined. Do not overmix or use a hand mixer.
- Fold in the blueberries, then divide the mixture evenly between the 12 cups in the prepared muffin tin. The dough will not rise much so don’t be afraid to fill the cups to the top.
- Bake for 30 minutes, remove from oven, and let sit for 10 minutes to firm up before transferring to a wire rack to cool. Great warm or at room temperature, even better after refrigerating.
Notes
Refrigerate in airtight container up to 4 days or freeze up to 2 months.
*We chose arrowroot flour because it is not degraded by acidic ingredients and we’re using a fair amount of orange juice in this recipe. You can, however, use tapioca flour if you don’t have arrowroot flour.
Regular orange juice/zest can be used but the mandarin orange flavor can’t be beat.
Keywords: VEGAN, PLANT-BASED, PALEO, MUFFINS, VEGAN BLUEBERRY MUFFINS, VEGETARIAN, PLANTBASED, BREAKFAST MUFFINS, PALEO MUFFINS, SUGAR-FREE, #LAKANTOSWEETENED, GRAIN-FREE, GLUTEN-FREE
