Superfood Berry Muffins

2 flax "eggs" (2 heaping tablespoons ground flaxseeds + 1/2 cup non-dairy milk)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350 degrees.

Step 2

Line a muffin tin with baking cups. In a cup or small bowl, stir ground flaxseeds with non-dairy milk and let sit for a couple of minutes so it can form flax "eggs." Mix together flax "eggs" and baking powder. Stir and let sit for a minute.

Step 3

Add all ingredients except for almond flour, oat flour, whole-wheat flour, pomegranates (or berries) and chocolate chips to a food processor (this includes flax "egg" mixture). Process until the mixture is completely blended and smooth.

Step 4

Pour the batter into a large mixing bowl and stir in almond flour, oat flour and whole-wheat flour. Mix until flours are thoroughly combined with the blended mixture and a nice dough is formed.

Step 5

Stir in pomegranates or if using, berries, sunflower seeds and/or dark chocolate chips and mix them evenly throughout the batter.

Step 6

Using a medium to small sized spoon, pour the batter into the muffin tins until each tin is about 3/4 full.

Step 7

Bake for approximately 18 minutes or until the muffins have a slightly golden crust and are firm on the inside. Allow the muffins to cool for 10 minutes on a cooling rack before serving. Add optional chocolate chips to the top for garnish.