Superfood Blueberry Bites
Paul DiCamillo
The recipe makes about 18 full-size muffins or 36 mini muffins.
Ingredients:
1 1/2 cups black rice flour
2 cups wild blueberries (smaller blueberries are best)
1/2 cup coconut sugar
1/4 cup uncooked quinoa
1/2 cup applesauce
2 tbsp. hemp seeds (hemp hearts)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 cup coconut oil, melted
1/2 cup milk alternative (flax, coconut, almond milk, etc.)
1/2 tsp. vanilla extract (optional)
Method:
Preheat the oven to 350 degrees F. Line a muffin tray with paper/foil liners, or lightly spray each cup with coconut oil.
In a bowl, combine and whisk the rice flour, coconut sugar, quinoa, hemp hearts, baking powder, baking soda, and cinnamon.
In a separate bowl, combine the blueberries, applesauce, milk, and coconut oil.
Combine the dry ingredients with the applesauce/milk/oil mixture. Mix well but don't overmix.
Quickly scoop the batter into muffin tins, filling the muffin liners about 2/3 of the way full.
Bake for 22-25 minutes until a toothpick inserted into the center of the muffin comes out clean.
