Well, actually blueberry and blackberry muffins! Clean eats, gluten free, vegan, no added sugar, and super yummy. I love the heartiness that the flax plus whole oats/quinoa flakes give, almost like a bran muffin consistency. You could add in some molasses or agave (or honey) if you need the added sweetness, but for me, these are juuuust right 🙂

You need:
-3flax eggs (3tbs flax meal in 3/4 cup warm water, fridge 15min)
-2 ripe bananas, mashed
– 2 tsp baking powder
-1 tsp baking soda
-1 tsp vanilla extract
-1/8 cup almond milk
-1/4tsp salt
– 3/4 cup gf oats or quinoa flakes (I used a combo of both)
-1/4 cup brown rice flour
-1 tsp apple cider vinegar
– cinnamon/nutmeg (1/2 tsp each)
– cup combined blue/blackberries

Combine wet ingredients in mixing bowl, followed by dry ingredients, folding in berries last. Spoon into sprayed muffin tins, bake at 350 for 25 minutes or until toothpick comes out clean, EAT! So good hot right out of the oven. This recipe makes 6 large, hearty muffins, and could easily be doubled.