I was looking for a nice recipe to use up my blueberries and found this wonderful and nearly exotic recipe where blueberries and basil do blend perfectly together. So thanks to Clean Eating Chelsey for posting this recipe! I was able to make 12 muffins as to only 9. This is the sort of recipe where you can convince sceptical people that vegan doesn’t have to be dull.

Makes: 12 muffins
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 20-24 minutes

Ingredients:

• 1 cup brown rice flour
• 1/2 cup oat flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 flax egg (1 tbsp. flax & 3 tbsp. water)
• 1/4 cup coconut oil, melted
• 3/4 cup + 2 tbsp. almond milk
• 1/3 cup agave nectar
• 1 tsp. vanilla extract
• 3/4 tsp. cinnamon
• 3 tbsp. fresh basil
• 1/2 cup blueberries
• orange zest for garnish (optional)

Method:
Preheat your oven to 350 degrees Fahrenheit. In a small bowl, make your flax egg. To do so, mix 1 tbsp. ground flax with 3 tbsp. water and set aside for 3-5 minutes. In another large bowl, mix 1 cup brown rice flour, 1/2 cup oat flour, 1/2 tsp. baking soda, 1/2 tsp. salt, and 3/4 tsp. cinnamon — stir this mixture so all ingredients are combined. In another bowl, combine your wet ingredients — 1 flax egg, 1/4 cup coconut oil, 3/4 cup + 2 tbsp. almond milk, 1/3 cup agave nectar, and 1 tsp. vanilla.

Stir to combine the ingredients and pour the mixture into the dry ingredients. Whisk dry and wet ingredients together until batter has formed. Once it is combined, carefully fold in 1/2 cup blueberries and 3 tbsp. fresh basil. Grease a muffin tin and pour batter into 12 equal sized portions into the tin. You can also sprinkle the zest of an orange on top of the muffins at this time. Bake in the oven for 20-24 minutes or until a toothpick comes out clean. Store in an airtight container for 2-3 days before transferring to the freezer.