Care for a muffin?
I’m actually embarrassed to say how many of these gluten-free Blueberry Ginger muffins I’ve eaten in the last two days. I made them for a client on Sunday, and couldn’t help but make them again on Monday. And now I’m thinking about making them again today…no, no, I’ll hold back.
However, you should totally give these a try! They’re slightly sweet, pleasantly grainy, and super satisfying. Perfect for breakfast along with some fresh fruit, or for a snack mid-day. They’re sweetened with low-glycemic coconut sugar, which Trader Joe’s now sells for just $3.99! For oil, I used coconut oil (also sold for cheap at TJ’s).
makes 1 dozen
1 cup GF flour (I like Arrowhead Mills)
¾ cup organic cornmeal
2 tsp baking powder
½ tsp baking soda
¼ tsp sea salt
1 tsp cinnamon
½ tsp ground ginger
¾ cup sugar (I used coconut sugar)
2 tbsp flax seed + 6 tbsp water
1 cup soy milk
1 tsp vanilla
¼ cup coconut oil
1 tsp apple cider vinegar
¾ cup frozen blueberries
2 tbsp fresh ginger, minced
Before doing anything, place the flax seed and water in a large mixing bowl. Stir it well, and set aside to thicken and become your flax “egg.” It should sit for about 2 minutes.
Preheat oven to 350°, and line a muffin tin with cups or oil.
Combine flour, cornmeal, baking soda & powder, cinnamon, dried ginger, and sea salt in a bowl, and mix well to combine. Pour the soy milk, vanilla, oil, and vinegar into the bowl with the flax “egg.” Stir well to combine. Pour the liquid mixture into the dry and stir. Fold in the fresh ginger and blueberries, then scoop the batter (it’s pretty thick) into the 12 muffin tins.
Bake for 20-24 minutes.