Pumpkin blueberry muffins healthy pregnancy recipe

Ingredients

Wet

• 1/4 c. minus 1 tsp plain, unsweetened almond milk
• 1/2 tsp. apple cider vinegar
• 1 and 1/2 c. pumpkin puree
• 1/4 c. maple syrup
• 1/2 tb. canola oil
• 1/2 tsp. vanilla extract
• 1/2 tsp. almond extract

Dry

• 2 c. quick oats (gluten-free if needed), ground as finely as possible in a food processor
• 1 and 1/2 tb. ground psyllium husk
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• ~1/2 c. frozen blueberries (do not thaw)

Directions

1. Preheat the oven to 375
2. In one bowl, whisk together the wet ingredients until the oil is incorporated
3. In another bowl, sift together the dry ingredients
4. Gently add the wet ingredients into the dry ingredients and mix together only as much as needed to combine them – do not overmix
5. Gently fold in the blueberries
6. Scoop about 1/4 cup of the mixture into each space in a greased muffin tin
7. Bake for 20 minutes at 375, then reduce the oven to 350 and bake about 15 more minutes or until done, but no more than 20 more minutes
8. Let cool at least 10 minutes before eating

Image and recipe reprinted with permission from www.yupitsvegan.com and www.healthyaperture.com