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Blackberry ginger muffins
Ingredients
- 1-1/2 cups almond flour
- 3/4 cup gluten-free all-purpose flour
- 1/2 cup hemp hearts
- 3 tablespoons ground flaxseed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cardamom
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 3/4 cup unsweetened soy milk
- 1/4 cup pure maple syrup
- 1/4 cup extra-virgin olive oil
- 1 tablespoon liquid from canned chickpeas
- 2 teaspoons apple cider vinegar or freshly squeezed lemon juice
- 1 teaspoon pure vanilla extract
- 1 teaspoon grated peeled fresh ginger
- 3/4 fresh or frozen blackberries, halved
- 2 tablespoons minced cyrstallized ginger
Directions
- Preheat the oven to 350. Line a 12 cup muffin tin with paper liners or nonstick silicone muffin cups
- In a large bowl, whisk together the almond flour, all-purpose flour, hemp hearts, flaxseed, baking powder, baking soda, cardamom, cinnamon, and salt.
- In a medium bowl, whisk together the soy milk, maple syrup, olive oil, chickpea liquid, apple cider vinegar, vanilla and ginger.
- Add the soy milk mixture to the flour mixture and stir to combine. Gently fold in the blackberries and crystallized ginger.
- Scoop a heaping 1/4 cup of batter into each muffin cup. Bake for 23 to 25 minutes, or until a toothpick inserted into the centre comes out clean. Let cool for ten minutes, and then carefully transfer the muffins to a wire rack to cool completely. Muffins are delicate when warm but firm up when cool.
