Wild Blueberry Muffins

Versatile, sweet and healthy: Enjoy for breakfast, snack or light dessert!

Ingredients:

• 2 cups mashed banana (about 3 large or 5 small bananas)

• ½ cup chia seeds, make into a powder in the blender 

• 1 cup gluten-free flour or almond. oat or chickpea flour (I prefer ½ chickpea/almond flour) 

• ½ rounded teaspoon baking soda 

• ¼ teaspoon sea salt

• 2 teaspoons cinnamon powder

• 1/2 teaspoon nutmeg powder

• 1-2 Tablespoon maple syrup or monk fruit sweetener    

• 1 Tablespoon lemon juice 

• 1 cup frozen wild blueberries

Instructions:

1. Preheat the oven to 375°F.

2. Place the chia seeds in the blender alone and blend them on high until finely ground.

3. In a small bowl mashed bananas, add maple syrup, vanilla and lemon juice, stir well. In seperate bowl mix flour, baking soda, cinnamon, nutmeg and salt.

4. Add banana mixture to flour mix, stir, then add frozen wild blueberries and gently stir. 

5. Line a mini muffin pan with 24 mini parchment baking cups or rub each cup with coconut oil or Miyoko's butter and fill each cup with 1 heaping spoon of batter. Place the mini muffin pan into the oven and bake for 20 minutes until the tops of the muffins are turning golden brown and an inserted toothpick comes out clean.

6. Remove the muffins from the oven and allow them to cool before eating. They will continue to firm up inside as they cool.

Recipe from William, Anthony. Medical Medium Liver Rescue