1/4 cup white chia seeds
1 cup mashed bananas
1/2 cup gluten-free oat flour
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/4 cup maple syrup
1 tablespoon maple syrup
1/2 cup frozen wild blueberries
Preheat oven to 375
Place white chia seeds in the blender alone and blend them on high until finely ground.
Add the mashed banana, oat flour, baking soda, sea salt, maple syrup, and lemon juice into the blender and blend until smoothly combined batter.
Pour the batter into a bowl and stir in the frozen wild blueberries OR drop a few berries into a 1/2 filled mini parchment cup and fill cup 3/4 full with batter.
Line a mini muffin pan with 16 mini parchment cups and fill each with 1 heaping tablespoon of batter.
Place the mini muffin pan in the oven and bake for 20 minutes until the tops of the muffins are turning golden brown and an inserted toothpick comes out clean. Remove the muffins from the oven and allow them to cool before eating. They will continue to firm up as they cool. Keep in an airtight container in the refrigerator for 1 week or freeze. FROM: The Medical Medium: “The Liver Cleanse.”