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Hibiscus Blueberry Muffins Vegan + Gluten Free


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Ingredients

  • 67 pitted organic medjool dates
  • 1 1/4 cup warm water, divided into 1 cup and 1/4 cup
  • 1 1/4 cup frozen organic blueberries, divided into 1 cup and 1/4 cup
  • 1/2 cup organic dried hibiscus leaves, divided into 1/4 cup and 1/4 cup
  • 1/2 cup organic whole walnuts
  • 1 tsp organic vanilla extract, non-alcoholic
  • 1 tsp organic lemon juice
  • 1 tsp baking soda
  • pinch of sea salt
  • 1/4 cup arrowroot starch
  • 1 1/4 cups organic almond flour
  • 3/4 cups organic brown rice flour*

Instructions

  1. Preheat the oven to 350F.
  2. Soak dates in 1 cup of warm water with 1/4 cup hibiscus for about 15 mins.
  3. In a separate small bowl, add 1/4 water and 1/4 cup hibiscus and let soak for 15 mins.
  4. Blend the dates and hibiscus water with walnuts, 1/4 cup blueberries, lemon juice, vanilla, and salt until smooth.
  5. Add baking soda. Quickly blend just to combine. This will turn the batter from bright pink to charcoal grey that would have Wednesday Addams swooning — science is so cool! Set aside.
  6. In a medium mixing bowl combine dry ingredients and mix together.
  7. Slowly pour in and mix date/nut water mixture into flour bowl, and begin gently mixing until combined. Don’t clean out the blender pitcher yet.
  8. Add the reserved 1/4 water and 1/4 cup hibiscus to blender that had the date mixture, and blend to combine. This will create a pretty pink water that helps clean the blender, and get all the good stuff out.
  9. Mix the new hibiscus water into the grey batter. You will have a thick but fluffy moist batter which should now be a muted purple color.
  10. Gently fold in frozen blueberries, mix just to combine and spread berries throughout the batter.
  11. Divide the batter into 12 silicone muffin cups or muffin tin, level with the top of the cup. Smooth the tops if there are any peaks.
  12. Bake for 35 minutes at 350 F. Toothpick test, should be clean when pulled out
  13. Remove from the oven. Let cool in muffin cups for about 15 minutes before removing.
  14. Store refrigerated in airtight container for up to a week.

Notes

*to make these paleo, skip the brown rice flour and increase the almond flour to 2 1/2 cups

  • Prep Time: 15 mins
  • Tea Soaking Time: 15 mins
  • Cook Time: 35