WILD BLUEBERRY MINI MUFFINS

Makes 16 muffins

These bite-sized blueberry morsels come out of the oven warm, fluffy, and ready to enjoy for breakfast or any time of day. They make a great addition to any packed lunch or afternoon snack. The batter comes together in the blender in minutes, making this a quick and easy option whenever you need one.

¼ cup white chia seeds

1 cup mashed banana

½ cup gluten-free oat flour

½ teaspoon baking soda

¼ teaspoon sea salt

¼ cup maple syrup

1 tablespoon lemon juice

½ cup frozen wild blueberries

Preheat the oven to 375°F.

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

Add the mashed banana, oat flour, baking soda, sea salt, maple syrup, and lemon juice into the blender and blend until smoothly combined into batter.

Pour the batter into a bowl and stir in the frozen wild blueberries.

Line a mini muffin pan with 16 mini parchment baking cups and fill each with 1 heaping tablespoon 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. Remove the muffins from the oven and allow them to cool before eating. They will continue to firm up inside as they cool.

TIPS:

• Make sure to seek out aluminum-free baking soda, available in the natural section of grocery stores, in natural foods stores, or online.