Blueberry Chai Muffins

I’ve been making these for awhile and just love them for breakfast. They are dense, filling and lightly sweet so you don’t feel that overly sugary feeling first thing in the morning.

This recipe is vegan, gluten free and uses agave nectar so it is suitable for diabetics too.

Blueberry Chai Muffins

Dry ingredients:

• 3 cups spelt flour
• 1 cup blue cornmeal (you can substitute with regular cornmeal if you would like)
• 1 tbl ginger
• 1/4 tsp cardamom
• 1 tsp cinnamon
• 1/4 tsp cloves
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda

Wet Ingredients:

• 1/3 cup canola oil
• 3/4 cup agave nectar
• 1 /12 cups concentrated chai mix*
• 3 tbl egg substitute**

2 cups blueberries, fresh or frozen

Directions:

Preheat oven to 350F. Spray a muffin tin with baking spray.

Mix all the dry ingredients together in a large bowl. Add the blueberries and coat them with the dry mixture.

In a separate bowl, mix together all the wet ingredients.

Add the wet ingredients to the dry ingredients and mix well.

Pour into prepared pans and bake for 15 minutes or until lightly browned and done in the center.

*Concentrated Chai Mixture can be found in most health food stores

**My favorite egg substitute is a simple one using flax seed. Take 3 tbl ground flax seed and 3 tbl water and mix well. Let sit for a 5-10 minutes – it will soak up the liquid and get a bit goopy. This equals one egg.