Apple Blueberry Adaptogenic Muffins (GF, Vegan Option)
 
Prep time
Cook time
Total time
 
These moist and tasty adaptogenic muffins are packed with health building goodies to keep you evenly fueled & satisfied through the morning
Author:
Serves: 12
Ingredients
  • 90 g (about 5) medjool dates, pitted
  • 50 g (1/4 cup) olive oil
  • 60 g (1/4 cup) maple syrup
  • 350 g (2 good sized apples), peeled and grated (about 285 g once grated)
  • 175 g (3/4 cup) milk of choice
  • 1 tsp vanilla extract
  • 100 g (1 cup) old fashioned rolled oats (certified gf as required)
  • 92 g (3/4 cup) millet flour (naturally gf)
  • 4 Tbsp ground flaxseed (flax meal)
  • ¼ tsp fine ground sea salt
  • 1 slightly rounded tsp baking soda
  • 1.5 tsp organic mushroom extract powder (I'm using Sacred 7)
  • 1.5 tsp organic turmeric root powder (I'm using Naturevibe Botanicals)
  • 2 tsp cinnamon powder
  • ½ tsp ginger powder
  • ¼ tsp Chinese five spice powder (optional but if you know it, you know it :)
  • 1 egg*
  • 55 g (about ½ cup) walnut pieces
  • 130 g (scant cup) frozen blueberries (i'm using smaller organic ones, not huge sized)
  • *if you wish to make these muffins vegan, simply omit the egg, the flaxseed combined with the liquid will do just fine mimicking this consistency although you may end up with 11 muffins rather than 12*
Instructions
  1. Preheat oven to 350 F
  2. Grease a set of 12 muffin cups with olive oil
  3. Combine: dates, olive oil and maple syrup in a small blender or processor and process until dates are well broken down into tiny pieces. Add grated apple, milk and vanilla and blend again (not until smooth, just combined -- see image #1 in composite)
  4. Add oatmeal, millet flour, flaxseed, salt, baking soda, cinnamon, ginger, Chinese 5 spice, mushroom powder, turmeric powder (see image #2 in composite) and blend to combine
  5. Add egg and walnuts and pulse again a few times
  6. Transfer the batter into a mixing bowl and fold in about ¾ of the blueberries just until combined without over-mixing (see image #3 of composite)
  7. Divide batter among the 12 greased muffin cups (I use an ice cream scoop for this with release, works like a charm) and add a few more blueberries and a sprinkle of oats to each (see image #4 of composite)
  8. Bake for 24-28 minutes until muffins have risen and the tops are a deep golden color (the tops will not be 'firm' but they should have some solidity to them -- you don't want them too soft)
  9. Remove the tray to a cooling rack for 10 before unmolding and cooling fully (or mostly :) before eating
  10. Store remaining muffins in a covered container in fridge; they also freeze beautifully
Recipe by Inspired Edibles at https://www.inspirededibles.ca/2022/10/apple-blueberry-adaptogenic-muffins.html