Blissful Blueberry Muffins - Vegan and Gluten Free

Eating healthy on the go can be tricky.

There are 1 million snack options being marketed to you every second.

Packaged granola bars, baked goods, power bars, cookies, 100 calorie "snack packs"  - the list is endless.

Of course they all claim to be "healthy" or "natural" - but is that real or is that just a way for the company to make more money?

Hmmmmm....food for thought.

Literally.

The healthiest food to eat is food closest to its natural state - for example; apples, avocados, raw nuts, whole grains, etc.

Since blueberries don't travel that well I thought I would whip up some truly healthy, vegan, gluten free muffins - perfect when you running late in the morning to take to work or for an afternoon or after school snack.

The blueberries in these muffins really are naturally full of fibre and antioxidants, the oats keep your cholesterol in check and the pumpkin seeds sprinkled on top give you the iron and magnesium to keep your blood healthy.

When you cook food yourself you know exactly what is in it.

Enjoy.

"Don't eat anything your great-great grandmother wouldn't recognize as food"
 ~Michael Pollan

Ingredients
makes 12 muffins
1 1/2 cups fresh blueberries
2 cups gluten free oats
1/2 cup unsweetened apple sauce
1/2 cup coconut sugar
1/4 cup Earth Balance (vegan butter)
1/2 cup almond milk
1 Tbsp baking powder
1 tsp vanilla extract
1 tsp cinnamon
2 Tbsp pumpkin seeds

Instructions
Preheat the oven to 350 and line a muffin tin with paper muffin cups.

In a high speed blender or food processor pulse the oats until they become a "flour".

In a large mixing bowl cream the Earth Balance and the coconut sugar together with a hand mixer. Mix in the applesauce, vanilla and almond milk. Stir in the "oat flour" you made earlier, the cinnamon and the baking powder until everything is well combined. Add the blueberries to the batter and stir in.

Use a spoon to fill each of the muffin cups about 3/4 full and top each muffin with a sprinkle of pumpkin seeds.

Bake for 35-40 minutes and let cool for 10.

You can keep them in an air tight container for up to 3 days.

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