Hibiscus Blueberry Muffin

You can’t go wrong adding this hibiscus blueberry muffin to your holiday snack roster. Your taste buds and even your loved ones will thank you for it! They are also easy to make - takes about 35 mins in prep & cooking time.

INGREDIENTS

Dry

• 1 cup of oat flour

• 1/4 cup of coconut flour

• 2.5 tsp of baking powder

• 1/4 tsp of salt

• 1/4 cup of ORÍSUN Baobab Balance & Beauty Blend

Wet  

• 1 cup of non-dairy milk (not coconut milk as it won’t curdle)

• 1 tablespoon of lemon juice

• 1/3 cup of maple syrup or honey

• 2.5 tablespoons of coconut oil

• 1.5 teaspoons of vanilla extract

• 1.5 cups of blueberries

STEPS

• Preheat the oven to 180°C / 350°F

• Grease a muffin pan and set aside

• In a bowl, mix the lemon juice and the non-diary milk to make vegan buttermilk and set aside

• In a separate bowl, combine all the dry ingredients

• Add the wet ingredients to the dry ingredients - except the blueberries

• Whisk to combine the wet and dry ingredients

• Fold the blueberries into the batter

• Divide the batter in the muffin pan. For uniformity, you can use a 1/4 measuring cup or a large ice cream scoop.

• Bake the muffin for 30 mins

• The muffins will have cracks on the top when they are ready

• Bring out and let cool a bit before removing the muffins from the tin. And enjoy!

You can keep the muffins in the fridge for up to 5 days or in the freezer for up to 2 months. But I doubt you would have any left given how delicious they are!