Delicious vegan alkaline blueberry muffins

Alkaline Vegan Blueberry Muffins With Sea Moss

Name: Alkaline Vegan Blueberry Muffins with Sea Moss
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Cuisine: Dessert
Ingredients: 1 cup chickpea flour; 1 cup spelt flour; ¼ tsp pink himalayan salt; 2 ½ tsp baking powder; 2 tbsp Herbal Sea Moss Gel; 1 ½ - 2 cups of blueberries (fresh or frozen); 1 cup of coconut milk or oat milk; ¾ cup coconut sugar; ⅓ cup grapeseed oil; 1 tsp vanilla extract

August 10, 2023

Hi my friend! I couldn't wait to share with you one of my FAVORITE breakfast treats, a blueberry muffin. And of course, we are getting in our dose of vitamins by infusing our blend with my African herbal sea moss gel! My son and I recently went blueberry picking and with all the blueberries we picked we had enough to freeze and make baked goods with.

With just 10 simple and healthy ingredients, you have yourself a delicious breakfast, snack, or dessert. Why incorporate sea moss into your desserts? Its texture adds more creaminess to the recipe while also adding in plenty of nutrients such as iodine, potassium, calcium, and so many more. Sea moss alone isn't everyone's cup of tea, due to its flavor. But add it into your desserts and you are sure to not taste it at all. This is perfect for any picky-eaters!

This recipe is for those of you who want a sweet treat without the white sugar, white flour, no dairy, and easier to digest ingredients. Please let me know what you think! I'm sure you'll enjoy these heart healthy blueberry muffins.

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Alkaline Vegan Blueberry Muffins with Sea Moss

Rated 3.0 stars by 3 users

Cuisine

Dessert

Servings

Prep Time

15 minutes

Cook Time

30 minutes

Calling all health-friendly, alkaline, vegan, gluten-free, or lactose intolerant friends. This blueberry muffin recipe is for you! It is moist, fulfilling, and loaded with nutrients from the blueberries and herbal infused sea moss gel. I made this with just 10 ingredients-- and all ingredients are ingredients you can understand and pronounce. I enjoy creating dessert favorites with a healthful twist. This way, I know that my family is not filling themselves up with chemicals or bad sugars which cause major health issues.

This recipe is:

-dairy free

-egg free

-no white flour

-no white sugars

The flours I use are alkaline. Both chickpea flour and spelt flour are both healthier alternatives to white or wheat flour. Coconut sugar is one of the best sugars out there in my opinion. I also love using date sugar.

I choose ingredients that are easier on the digestive system. I think you'll enjoy this recipe and so will your loved ones!

Author:

Nahomy’s Naturals

Image of Alkaline Vegan Blueberry Muffins with Sea Moss

Ingredients

Dry Ingredients

1 cup chickpea flour
1 cup spelt flour
¼ tsp pink himalayan salt
2 ½ tsp baking powder

Wet Ingredients

2 tbsp Herbal Sea Moss Gel
1 ½ - 2 cups of blueberries (fresh or frozen)
1 cup of coconut milk or oat milk
¾ cup coconut sugar
⅓ cup grapeseed oil
1 tsp vanilla extract

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Directions

First Steps

PREHEAT OVEN TO 350 DEGREES F.
Mix dry ingredients. In a large bowl, mix together the flour, salt, and baking powder.
Mix wet ingredients. In a separate bowl, mix together your choice of non-dairy milk, coconut sugar, grapeseed oil, and vanilla.
Combine the dry mixture with the wet mixture and mix.
Add in your blueberries and do not over mix.

Time to Bake

Line your muffin tin with cupcake liners and scoop in your muffin mix. Try to distribute it out evenly. (I use an ice cream scooper to help me keep them the same amount)
Place in the oven and bake for 30 minutes. Once done, let it cool down for a few minutes and your muffins are ready to be enjoyed.

Recipe Note

You can use either fresh or frozen blueberries.

I made this recipe with freshly picked blueberries. I've made this recipe with frozen ones too and it was just as good!

You can add more sea moss if you want! I promise your muffins won't taste like the sea.

HOW TO STORE BLUEBERRY MUFFINS

It is best to store your muffins in an airtight container. It will last you about 3-4 days on the counter. I like to leave mine in the fridge if I have made a lot and want them to last me a little longer.

I've also heard of putting a paper towel over them to absorb the moisture!

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