Brain-Boosting Blueberry Muffins

Preparation Time: 15 minutes
Cooking Time: 18-22 minutes
Makes: 12 Muffins
 
INGREDIENTS

1 ½ cups whole wheat flour
½ cup almond flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp cinnamon
1 large egg
½ cup Clover Nolac UHT Lactose free milk
½ cup honey or maple syrup
⅓ cup coconut oil, melted
1 tsp vanilla extract
1 cup fresh or frozen blueberries
¼ cup chopped walnuts or almonds
 
METHOD

Preheat your oven to 175°C and line a muffin tin with paper liners or grease it lightly.

In a large bowl, whisk together the whole wheat flour, almond flour, baking powder, baking soda, salt, and cinnamon. In another bowl, whisk together the egg, Clover Nolac, honey or maple syrup, melted coconut oil, and vanilla extract until smooth.

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix, as this can make the muffins tough.

Gently fold in the blueberries and chopped nuts (if using) until evenly distributed throughout the batter.

Divide the batter evenly among the muffin cups, filling each about ¾ full. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Enjoy warm or at room temperature.