We’ve got the perfect solution to your search for a healthy muffin recipe. These Golden Walnut Blueberry Muffins are made using only whole food plant-based ingredients and have zero processed sugar. They are moist, rich in flavour and full of omega 3s. A great option for an on-a-go breakfast or a smart mid-day snack.
Preheat the oven to 375°F / 190°C. Line a muffin pan with non-bleach paper liners or lightly grease the pan with coconut oil.
In a large glass bowl mix coconut milk, apple cider vinegar and ground flax seeds. Set aside for 10 minutes.
Meanwhile, add walnuts and rolled oats to a food processor or blender and mix quickly into a coarse flour.
Transfer to a large mixing bowl together with the rest of the dry ingredients (turmeric, cinnamon, ginger baking soda, salt black pepper).
Place the coconut milk/vinegar/flax mixture into the same blender or food processor bowl. Add bananas and dates. Blend for 3-5 minutes, or until smooth.
Next transfer the wet mixture to the mixing bowl with the dry ingredients. Use a spatula to carefully fold everything until combined. Finally, gently mix in blueberries and walnuts.
Divide the batter into the muffin tins.
Optional: Mix together walnuts and agave in a small bowl and add it on top of the muffins.
Bake for about 20-22 minutes. Store leftovers in the fridge in an airtight container. Best enjoyed within 1-3 days.