Cauliflower Blueberry Muffin
The health benefits the Blueberries are abundant – each cup of blueberries provides 25% of daily Vitamin C, 5% of daily vitamin B6 and 36% of daily vitamin K needs. Add some blueberries into your daily meal!
Servings 10 people
Calories 212kcal
Cost RM29.90
Equipment
- Blender
- Oven
Ingredients
- ¼ cup Blueberries Fresh or frozen
- 1½ cups Unsweetened Applesauce
- 100 g Raw Cauliflower Florets
- 3 Eggs
- 1½ cups Almond Flour
- 1 tsp Baking Powder
- 4 tbsp Peanut Butter
- ⅓ cup Coconut Sugar
- 2 tsp Cinnamon Powder
- 2 tbsp Chia Seeds
Instructions
- Preheat oven to 350 Fahrenheit (180 Celcius)
- Place all ingredients except blueberries in food processor or blender
- Blend until smooth
- Lay out the paper muffin cups
- Lightly spray olive oil, cooking spray, or brush olive oil onto the cups
- Divide the batter evenly into the cups
- Place the desired amount of blueberries into each muffin cup - around 4-5 blueberries each cup. Don't overdo it because more blueberries will make the muffins moister.
- Bake the muffins in oven at 350 Fahrenheit (180 Celcius) for 20-22 minutes, or until the center is cooked through and a toothpick comes out clean