Looking for a super healthy, vegan, gluten-free, oil-free and refined-sugar-free muffin recipe? Look no further than these Healthy Blueberry Pecan Muffins. They’re perfect for quick grab-and-go breakfasts or midday pick-me-ups!
Author: Rosslyn Maria
1tbspapple cider vinegar
1 cupoat flour
pinch of salt
1/3 cupchopped pecans
Preheat the oven to 425ºF and line a muffin tin.
In a medium-sized bowl, add the wet ingredients and stir to combine.
In a separate bowl, whisk together the dry ingredients then add them to the wet and fully combine.
Stir in the chopped pecans and blueberries.
Fill the muffin liners 3/4 of the way then bake for 15-25 mins or until a toothpick comes out clean.
Allow the muffins to cool in the muffin tin.
*If you're using frozen blueberries, coat them in 1-2 tbsp of rice flour before adding them to the batter in order to prevent the color of the blueberries from transferring into the batter.