Gluten-Free Vegan Chocolate & Blueberry Muffins
This is a very easy and quick recipe that can be made for the health conscious that want a snack or a tasty breakfast.
Ingredients
- 180g (6.4oz) almond flour
- 100g (3.5oz) almond milk
- 100g (3.5oz) sparkling water
- 100g (3.5oz) blueberries
- 60g (2.1oz) flax seeds, milled
- 3 tbsp tahini paste
- 3 tbsp Canderel green (erythritol & stevia)
- 30g ( 1oz) vegan protein powder
- 1 tsp baking powder
- 1 tsp vanilla essence
- 2 heaped tsp cacao powder
Instructions
- Preheat the oven to 180C/350F fan.
- Line a muffin tray with cupcake papers.
- In a bowl, combine all the ingredients, and transfer into the muffin tray.
- Bake for 20 minutes.
Notes
Approximate micronutrient info:
**Vitamins**
B1 (Thiamine) - 0.2 / 1.1 mg — 15%
B2 (Riboflavin) - 0.3 / 1.1 mg — 26%
B3 (Niacin) - 2.1 / 14.0 mg — 15%
B5 (Pantothenic Acid) - 0.3 / 5.0 mg — 5%
B6 (Pyridoxine) - 0.1 / 1.3 mg — 9%
B12 (Cobalamin) - 0.1 / 2.4 µg — 2%
Folate - 24.6 / 400.0 µg — 6%
Vitamin A - 7.6 / 700.0 µg — 1%
Vitamin C - 1.4 / 75.0 mg — 2%
Vitamin D - 6.2 / 600.0 IU — 1%
Vitamin E - 7.5 / 15.0 mg — 50%
Vitamin K - 3.7 / 90.0 µg — 4%
**Minerals**
Calcium - 134.4 / 1000.0 mg — 13%
Copper - 0.6 / 0.9 mg — 63%
Iron - 2.3 / 18.0 mg — 13%
Magnesium - 141.6 / 320.0 mg — 44%
Manganese - 1.0 / 1.8 mg — 55%
Phosphorus - 270.3 / 700.0 mg — 39%
Potassium - 341.4 / 2600.0 mg — 13%
Selenium - 17.3 / 55.0 µg — 31%
Sodium - 308.6 / 1500.0 mg — 21%
Zinc - 1.8 / 8.0 mg — 23%
% RDA based on an adult female
Nutrition Information:
Yield: 6 Serving Size: 110g (3.9oz)Amount Per Serving: Calories: 305kcalTotal Fat: 23.9gNet Carbohydrates: 6.1gFiber: 6.5gProtein: 15.7g
