The inspiration for this recipe came my way this week and with a few Temple Taste touches I made this special version with Persian Masala, vanilla and lemon zest.. The almond flour and Chia seeds rich in omega 3 oil provides nourishing protein for this delicious breakfast or snack making it more nutritious than most muffins. And according to medical medium Anthony Williams author of Liver Rescue, wild blueberries and bananas support liver and intestinal health. Blueberries are known to be rich in antioxidants and pigments that support liver function and bananas are a good source of energy with anti-fungal and anti-bacterial properties. So much goodness in these bite size morsels that have NO added oil and are full of fiber rich oats known to lower bad cholesterol and best of all this treat is naturally sweetened with golden monk fruit which has a zero glycemic index and tastes just like sugar. The Ultimate Wild Blueberry muffin is easy to make in your blender and over the moon yummy hot out of the oven with a bit of cultured vegan butter made by Miyokos.

 Ingredients for Blender
1/4 c. chia seeds soaked in 1/2 c. purified water
1 c. banana (2 bananas)
1/8 c. maple syrup (can substitute monk fruit if desired)
1/8 c. golden monk fruit
1 T. lemon juice
1 t. grated lemon peel
1 t. vanilla extract
1/4 t. real salt
1 t. Temple Taste Persian Masala
Ingredients for Bowl
1.5 c. almond flour
1 c. gluten free rolled oats
1/2 t. baking powder
1/2 t. baking soda
1 c. wild blueberries

Preheat oven to 375
Place 1/4 c. chia seeds in 1/2 c. water and allow to soak for 10-20 minutes while you are measuring other ingredients into blender and bowl.
Place 1 cup mashed banana, 1/4 c. maple syrup, 1/4 c. golden monk fruit, 1 Tablespoon lemon juice, 1 teaspoon grated lemon, vanilla extract and Temple Taste Persian masala, 1/4 teaspoon real salt. Add chia seeds and whirl until the chia seeds and mixture is smooth and creamy. Place this mixture into a bowl with 1.5 cups of almond flour, 1 cup of rolled oats, 1/2 teaspoon of baking powder and baking soda. Combine the wet and dry ingredients and then stir in the wild fresh or frozen blueberries. (allow frozen berries to thaw before baking.)

Grease with virgin coconut oil or line muffin tins with muffin wrappers.  Use a mini muffin tin or a regular size tin keeping in mind these are bite size muffins. Spoon in about 2 Tablespoons or 1 heaping Tablespoon mixture for each muffin.
Bake 375 for 20 minutes or until golden brown
Allow 5-10 minutes for muffins to set before they are removed and served.
Optional Serve with Miyokos cultured vegan butter