Double Berry Pecan Muffins
Servings: 12 Muffins
Calories: 196kcal
Ingredients
- 2 tablespoons (24 g) chia seeds
- 6 tablespoons (90 mL) water
- 1 cup (160 g) sprouted brown rice flour (or regular brown rice flour)
- 1 cup (120 g) sprouted chickpea flour* (or regular chickpea flour)
- ½ cup (95 g) coconut sugar
- 2 teaspoons (8 g) baking powder
- 1 teaspoon (2.6 g) ground cinnamon
- ¼ teaspoon (1.5 g) kosher or fine sea salt
- 1 cup (240 mL) unsweetened dairy-free milk
- 3 tablespoons (45 mL) melted coconut oil
- 2 teaspoons (10 mL) apple cider vinegar
- 1 cup (148 g) frozen blueberries
- ⅓ cup (35 g) chopped pecans
- ⅓ cup (50 g) dried cranberries
Instructions
- Preheat the oven to 350ºF. Line 12 cups of a standard muffin pan with paper liners.
- In a small bowl, combine the chia seeds and water. Set aside for 5-10 minutes to thicken.
- In a large bowl, combine the flours, coconut sugar, baking powder, cinnamon, and salt. Add the milk, coconut oil, vinegar, and chia seed mixture. Stir to combine. Fold in the blueberries, pecans, and cranberries. Divide the batter among the lined muffin cups.
- Bake for 30 minutes until golden brown. Cool the muffins for 10 minutes in the pan, then remove and transfer to a wire rack to finish cooling. Store in an airtight container in the refrigerator.
Notes
*Note: Make sure to use chickpea or garbanzo bean flour, not besan flour.
Nutrition
Calories: 196kcal | Carbohydrates: 28g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 150mg | Potassium: 183mg | Fiber: 3g | Sugar: 10g | Vitamin A: 91IU | Vitamin C: 3mg | Calcium: 90mg | Iron: 1mg