What?! A muffin that tastes divine that’s also vegan, gluten free AND full of antioxidants?! Yes, it’s true – I kid you not! Bursting with flavour and superfood goodness, this tasty recipe will soon be a favourite of yours – I know it’s one of mine!

Yield: 12 muffins

Time: 15 minutes prep + 20-25 minutes baking time

Ingredients:

1 1/2 cups brown rice flour

3/4 cup garbanzo bean flour

1 1/2 tsp baking soda

1/2 tsp sea salt

2 tsp matcha powder

1/2 cup coconut oil (melted)

1 cup water

1/2 tsp apple cider vinegar

2 tsp vanilla extract or paste

1 cup maple syrup

1 cup frozen blueberries

Method:

1. Preheat oven to 375ºF and prepare a muffin tin with paper liners.
2. In a medium size bowl mix together flours, baking soda, salt and match powder. Whisk or sift to make sure there are no lumps or clumps. Set aside.
3. In a large mixing bowl combine coconut oil, water, apple cider vinegar, vanilla past and maple syrup. Whisk to combine.
4. Slowly incorporate the dry ingredients into the wet ingredients whisking as you go. Combine until smooth. With a rubber spatula, fold in frozen blueberries and be careful not to over mix, otherwise your muffins will be purple! 😉
5. Divide batter evenly among the 12 muffin tin cups already lined with papers – roughly 1/4 cup of batter per muffin. (Tip: I reserve a few frozen blueberries to put on top of each muffin before putting them in the oven to get the look in the picture above. )
6. Bake until muffins are firm and spring back a little when touched, roughly 20-25 minutes. Allow to cool for 5 minutes in the muffin tin, then remove and cool on a cooling rack. Enjoy!