Blueberry Muffins

Blueberry Muffins | VG | GF | RSF |

Ingredients

• 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water)

• 1/4 cup melted coconut oil

• 1/2 cup maple syrup

• 1 cup unsweetened plant milk of choice

• 1 teaspoon vanilla extract

• 1 cup gluten free flour blend

• 1 cup almond flour

• 1/4 cup rolled oats

• 1 teaspoon baking powder

• 1/2 teaspoon cinnamon

• 1/4 teaspoon salt

• 1 cup fresh or frozen blueberries

Instructions

1. Pre heat oven to 350 and line a muffin tin with baking cups. Prepare your flax eggs.

2. In a large bowl, add in your dry ingredients - flour, oats, baking powder, cinnamon, and salt - and stir to combine.

3. Next add in the wet ingredients - flax eggs, vanilla, maple syrup, coconut oil, and plant milk. Mix well and then fold in the blueberries.

4. Pour the batter evenly among the 12 muffin cups. Top with more blueberries if desired.

5. Bake at 350 for 22-25 minutes. Let cool and enjoy!