This vegan gluten-free superfood muffin is perfect for breakfast. This blueberry muffin recipe is pretty special because I mix in cranberries and raspberries. It’s dairy-free, egg-free, and gluten-free but full of delicious nutrient-dense flavor. If you have little ones, your kids will enjoy this blueberry superfood muffin, and not even question the health factor of it. But, it is full of good for you ingredients, from healthy fats, superfood berries, and apples. Even if you are not on a gluten-free diet, you will enjoy this superfood berry muffin. There are so many amazing health benefits for this healthy blueberry muffin, and I share them below.
The berries provide anthocyanin, an antioxidant that gives the berries their rich vibrant color. Anthocyanin has been shown to reduce inflammation and help decrease arthritis symptoms. Quercetin from the apples helps those suffering from seasonal allergies, but also is a powerful antioxidant that also decreases inflammation within the body. These superfood muffins are loaded with fiber, not only from the flax and chia seeds, but also from the oat flour. Fiber not only helps lower cholesterol, but also helps weight loss due to the fullness factor.
These superfood muffins will fuel you for the morning. You will notice an energy surge from all the delicious nutrient-rich ingredients. No more mid-morning crashes.
Recipe Key Nutrients:
Fiber | Quercetin | Anthocyananin | Vitamin C | Folate
Vegan Mixed Berry Superfood Muffins Recipe
Makes 12 muffins
- 1 medium apple, peeled, cored, chopped
- 1/4 cup coconut oil, melted
- 3/4 cup coconut milk
- 1/3 cup maple syrup
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 2 tablespoons freshly grated ginger
- 1/2 cup ground flax seed
- 1 1/2 cups gluten-free flour
- 1/2 cup oat flour
- 2 tablespoons almonds
- 1/4 cup chia seeds
- 2 tablespoons of walnuts
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 cup blueberries
- 2 tablespoons of cranberries
- 1/4 cup raspberries
- Preheat the oven to 375 degrees Fahrenheit. Lightly spray the inside of a 12 muffin tin with coconut oil.
- In a medium-sized microwave-safe bowl, place the apple chunks and cover them with a paper towel or plastic wrap. If you use plastic wrap, poke a few holes in the top of the wrap to allow steam to escape. Microwave the apple for 1 1/2 minutes. Remove and mash slightly with a fork.
- Next, add in the coconut oil, maple syrup, lemon zest, lemon juice, fresh ginger, coconut milk, and ground flaxseed. Stir to combine. Set the bowl aside.
- In a separate bowl, combine the dry ingredients: gluten-free flour, oat flour, chia seeds, almonds, walnuts, baking powder, baking soda, and salt.
- Now add the wet ingredients to the dry ingredients. Stir until all combined, but don’t overmix. Next fold in the berries.
- Divide the batter equally among the muffin cups. Bake for 16 to 18 minutes or until golden brown. Remove from the oven and let cool for 5 minutes, then remove from the muffin tin.
Store in an airtight container for up to 3 days. These taste equally delicious, reheated in the oven for 5 minutes in a 300 degree Fahrenheit oven.
ENJOY THIS HEALTHY BLUEBERRY MUFFIN!
If you make this recipe for my blueberry superfood muffins, let me know in the comment section below. Did you try out my tasty mixed berry muffin? I would also love to hear what you think, or take a photo and tag me @Eat_Your_Nutrition on Instagram. I love seeing your photos. #EatYourNutrition #LauraVillanueva