Vegan Blueberry Muffin Bread
Ingredients
- 1-1/2 cups pureed kent pumpkin
- 1/2 cup blueberries (fresh or frozen)
- 1/2 cup gluten free flour
- 3 tablespoons ground flax seed
- 4 flax eggs
- 1 teaspoon baking soda
- 1 scoop vanilla protein powder
- 1 teaspoon vanilla extract
- dash of salt
Optional
- 2 tablespoons maple syrup
Preparation
Preheat oven to 350 degrees.
Grease loaf pan using coconut or olive oil and use a piece of baking parchment paper to prevent sticking.
Add ingredients in a mixing bowl and mix well.
Pour batter into loaf pan and bake for 50-60 minutes or into three mini loaf pans for about 40 minutes.
Notes
If desired, add maple syrup for extra sweetness.
Blueberries are high in antioxidants and should be organic for maximal nutritional benefits.
