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By anotherveganfoodblog
Whole Wheat Blueberry Cardamom Chia Muffins
11 steps
Prep:10minCook:18min
Cardamom-infused blueberry muffins may increase the natural killer cells in the body and boost your body's protection against cancer cells.
Updated at: Thu, 17 Aug 2023 03:47:29 GMT
Nutrition balance score
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Ingredients
12 servings
2 Tbspchia seeds
5 Tbspwater
2 cupswhole wheat pastry flour
plus 1 tsp for blueberries
2 tspbaking powder
½ tspbaking soda
¼ tspkosher salt
1 tspground cardamom
¼ cupvanilla coconut spread
½ cupmaple syrup
1 cupvegan Greek yogurt
2 tspvanilla extract
1 cupfrozen wild blueberries
1 Tbspcoconut sugar
for topping, optional
Instructions
Step 1
Preheat oven to 400°F and grease muffin tin or line with paper muffin cups
Step 2
In a small bowl combine chia seeds and water and allow to sit to form the chia eggs
Step 3
In a large mixing bowl combine flour, baking powder, baking soda, salt, and cardamom and whisk to mix together
Step 4
In a medium mixing bowl combine melted coconut oil, maple syrup, and chia egg mixture and whisk together
Step 5
To the wet ingredients continue to add vegan Greek yogurt and vanilla and whisk to combine
Step 6
Pour wet ingredients into the dry ingredients and use a spoon to mix just until combined
Step 7
In a small bowl combine blueberries with 1 tsp of flour to help them not sink to the bottom of the batter
Step 8
Gently fold the blueberries into the batter
Step 9
Divide the batter among the muffin cups and top with a sprinkle of coconut sugar if using
Step 10
Bake in the oven for 16 - 18 minutes or until muffins are golden and a toothpick inserted into the muffins comes out clean
Step 11
Place the muffin tin on a wire rack to cool and then gently remove the muffins
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