Name: Lemon, Poppy Seed and Blueberry Muffins
Yield: 24
Ingredients: 20 Medjool dates, pitted and chopped; 1/4 cup chia seeds; 1 cup unsweetened soy, hemp or almond milk or coconut water; 1 cup whole wheat flour or garbanzo bean flour; 1 cup oat flour; 1 cup millet flour; 1 teaspoon baking powder; 1 tablespoon baking soda; 1/2 cup poppy seeds; 1 (12.3 ounce) package firm silken tofu (or 1 cup cooked garbanzo beans); 2 very ripe bananas; 1 1/2 cups unpeeled, chopped organic apple; 4 cups frozen blueberries, thawed and divided; 1/2 teaspoon cinnamon; 3 lemons, juiced and zested; 2 teaspoons apple cider vinegar; 1 teaspoon pure vanilla bean extract or vanilla extract; 1 teaspoon lemon extract, optional; 9 ounces wilted spinach, finely chopped

Serves

Ingredients

20 Medjool dates, pitted and chopped

1/4 cup chia seeds

1 cup unsweetened soy, hemp or almond milk or coconut water

1 cup whole wheat flour or garbanzo bean flour

1 cup oat flour

1 cup millet flour

1 teaspoon baking powder

1 tablespoon baking soda

1/2 cup poppy seeds

1 (12.3 ounce) package firm silken tofu (or 1 cup cooked garbanzo beans)

2 very ripe bananas

1 1/2 cups unpeeled, chopped organic apple

4 cups frozen blueberries, thawed and divided

1/2 teaspoon cinnamon

3 lemons, juiced and zested

2 teaspoons apple cider vinegar

1 teaspoon pure vanilla bean extract or vanilla extract

1 teaspoon lemon extract, optional

9 ounces wilted spinach, finely chopped

Instructions

Soak the dates and ground chia seeds in the milk for at least 15 minutes.

Preheat the oven to 350 degrees F. Line muffin pans with paper liners and very lightly spray with vegetable oil.

In a large mixing bowl, combine the flours, baking powder, baking soda and poppy seeds. Set aside.

In a high-speed blender, puree the tofu, bananas, apple, 1 cup of the blueberries, the cinnamon, the lemon juice and zest, the cider vinegar, vanilla, optional lemon extract and the soaked dates and chia seeds, along with their soaking liquid until smooth.

Pour the puree into the large mixing bowl with the flours, along with the spinach and remaining 3 cups blueberries. Fold everything together until combined, but do not over mix. Fill the muffin liners to the top and bake for 60-65 minutes, rotating after 35 minutes. The muffins are done when a toothpick inserted in the center comes out clean.

Let cool in the cupcake pan for 15 minutes, then remove to a wire rack to cool completely. Store in the refrigerator or freezer.

Nutrition Facts

Calories 169, Protein 4 g, Carbohydrates 34 g, Sugars 18 g, Total Fat 3.2 g, Saturated Fat 0.4 g, Cholesterol 0 mg, Sodium 181 mg, Fiber 5.1 g, Beta-Carotene 778 ug, Vitamin C 5 mg, Calcium 120 mg, Iron 2.3 mg, Folate 30 ug, Magnesium 57 mg, Potassium 355 mg, Zinc 0.9 mg, Selenium 6.9 ug

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Lemon, Poppy Seed and Blueberry Muffins