Blackberry ginger muffins

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  • 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


  1. Preheat the oven to 350. Line a 12 cup muffin tin with paper liners or nonstick silicone muffin cups
  2. In a large bowl, whisk together the almond flour, all-purpose flour, hemp hearts, flaxseed, baking powder, baking soda, cardamom, cinnamon, and salt.
  3. In a medium bowl, whisk together the soy milk, maple syrup, olive oil, chickpea liquid, apple cider vinegar, vanilla and ginger.
  4. Add the soy milk mixture to the flour mixture and stir to combine. Gently fold in the blackberries and crystallized ginger.
  5. 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.


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