|Title:||Berry Explosion Muffins|
|Category:||Breakfast - Clean (Only natural/organic ingredients), Vegetarian|
1 c whole wheat flour
1/2 c almond flour
1 t baking powder
2 T ground chia seeds
1 1/2 c white beans or 1 can (15 oz.) no-salt-added or low-sodium white beans- drained
10 Medjool or 20 regular dates- pitted
10 oz. frozen strawberries- thawed and divided
1 t vanilla extract
1 t almond extract
1 c fresh blueberries
1 c fresh raspberries
|Directions:||Preheat the oven to 350F. In a large bowl, combine whole wheat flour, almond flour, and baking powder. Set aside.
In a cup, mix ground chia seeds with 1/2 c water and let sit until it forms a gel, about 5 minutes. In a high-powered blender, combine white beans, pitted dates, banana, half of the thawed strawberries [leaving the other half to be put in the muffins whole], chia seed gel, and vanilla and almond extracts. Once blended, combine with the dry mixture and stir thoroughly until well combined.
Drain the remaining strawberries and stir in, along with the blueberries and raspberries, so they are evenly distributed throughout. Line a 12-cup muffin pan with cupcake papers and, using a spoon, scoop in batter. Bake for 20 to 25 minutes and serve warm.
To make cookies, drop batter by spoonfuls onto a foil-lined cookie sheet and bake for 10 minutes or until lightly browned.