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Saturday mornings are for baking in my house. There’s just something about the smell of fresh baked muffins radiating throughout the whole house that just has a calming effect on me. As I write this post, I am sitting here with a nice cup of hot coffee and one of these Baobab Blueberry Muffins – pure bliss!

Baobab Blueberry Muffins

 

Is Baobab still a foreign word to you? We’re are extremely passionate about sharing this amazing superfruit with the rest of the world! Move over acai, baobab that boasts 50 percent more antioxidants than acai. I bet you’re rethinking all of your smoothie bowls right now!

Known as the “queen of superfruits,” baobab boasts an unparalleled nutritional profile and is naturally bursting with fiber, essential minerals, electrolytes and antioxidants. The fruit has a light and subtly tangy flavor that blends perfectly with other fruit flavors, like these blueberry muffins, making for a nutrient-rich addition to almost any food or beverage.

Grab a bag here today and give this recipe a go! Don’t forget to check out our FREE shipping option – or even better, you could have it as fast as 2 days when using the Amazon Prime shipping feature here!

Ingredients:

  • 1 3/4 cups whole wheat pastry flour
  • 2-3 tbsp Atacora baobab powder
  • 2½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ½ cup + 2 tbsp granulated sugar of choice (we used coconut sugar)
  • 1 cup soy milk
  • 1 tsp apple cider vinegar
  • ¼ cup + 2 tbsp sunflower oil/coconut oil or canola oil (we have even successfully made these with applesauce instead of oil!)
  • 1 tsp vanilla extract
  • zest of 1 lemon
  • 1½ cups fresh blueberries

Method:

Preheat the oven to 375F. Line a muffin tin with baking cups.

Because these are egg free you will need to curdle the milk. Combine the soy milk & apple cider vinegar in small bowl and allow to sit until curdled.

Next combine the flour, baobab power, baking soda, salt and baking powder in a large bowl.

In a separate bowl mix together the sugar, oil/applesauce, vanilla & lemon zest. Stir the curdled milk into the sugar mixture until combined. Slowly stir in the dry ingredients making sure not to over mix.

Lastly, fold in the blueberries and then fill each muffin cup about 3/4 of the way to the top. Bake in the preheated oven for 20-25 minutes until a toothpick comes out of the center clean.

Allow muffins to cool before removing them from the pan. Enjoy!

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