These muffins arelike blueberry biscuits served in a cupcake cup. They're moist, delicious, and look pretty with violet-colored glaze. Full of omega-3s and 6s, antioxidants, and vitamins, they're great in the morning with a cup of tea, juice, or smoothie.
Recipe information
Yield
Makes 6 muffins
Ingredients
Muffins
Glaze
Preparation
Step 1
To make the muffins, mix together the almond meal, flax meal, and salt in a mixing bowl. Add the agave syrup, vanilla, and coconut oil and mix well. Add the water and mix to a batter consistency. Fold in the blueberries.
Step 2
Place 6 cupcake liners into a muffin pan and spoon about 1/2 cup dough into each. Place the pan in the dehydrator and dehydrate at 104°F for 4 to 6 hours, until the batter is dry and to desired consistency.
Step 3
To make the glaze, combine the cashews, blackberry juice, lemon juice, agave syrup, and water in the Personal Blender with the 1-cup container and blend until smooth.
Step 4
To serve, frost each muffin with the glaze.
Step 5
Will keep for several days refrigerated. Can be frozen for several weeks and thawed. Warm muffins in the dehydrator at 104°F for an hour or two before serving.
