Try one of these Vegan Berry Muffins for breakfast or as a midday snack. They also pair well with seed or nut butter.
Some may consider these muffins lightly sweetened, therefore, prior to baking, you may choose to taste the batter and adjust the sweetness to your liking. Do not worry about salmonella poisoning, for there are no raw eggs in this recipe! 😉
– 1/2 cup sorghum flour
– 1 cup Purely Elizabeth Ancient Grain Hot Cereal, ground into a fine flour
– 1/4 cup arrowroot flour
– 1/4 tsp xantham gum
– 1 tsp baking soda
– 1/2 tsp sea salt
– 1 flax egg (2 TBS flax meal + 5 TBS water)
– 1/2 tsp vanilla extract
– 1/3 cup honey or maple syrup
– 1/4 hemp milk (or other non-dairy milk)
– 4 TBS coconut oil, melted
– 1 oz raspberries, fresh or frozen
– 1 oz cup blueberries, fresh or frozen
Preheat oven to 375. In a mixing bowl, combine the sorghum flour, Ancient Grain flour, arrowroot, xantham gum, and sea salt. In a separate bowl, whisk together the flax egg, vanilla, honey/maple syrup, non-dairy milk, and melted coconut oil. Add the wet ingredients to the dry ingredients and whisk until combined. Fold in the berries and stir gently to combine. Scoop the batter into prepared muffin cups (3/4 of the way full). Bake the muffins for 22 minutes. Tip the muffins on their side and let them cool like this for 5 minutes. Then, remove the muffins from the warm pan to let them cool completely.