Ingredients
- 1 3/4 cups oat flour
- 1/2 cup rolled oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 eggs
- 1/2 cup maple syrup
- 1/3 cup coconut oil
- 2/3 cup almond milk
- 2 tsp vanilla
- 2 cup fresh blueberries
Instructions
- Preheat oven to 350F and line muffin tin with cupcake liners. I also spray the cupcake liners so that everything is very nonstick.
- In a medium bowl, mix together flour, oats, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, mix together eggs, maple syrup, coconut oil, almond milk, and vanilla.
- Add dry ingredients slowly to wet, and whisk together. Eventually move to spatula and fold in the rest of dry ingredients until well combined. Let the batter sit for 10 minutes so the oat flour can absorb the liquid.
- Fold in 1.5 cups of blueberries.
- Scoop into muffin tins, almost all the way full. Top with remaining blueberries.
- Bake for 24-26 minutes or until toothpick inserted comes out clean. Let cool 10 minutes before eating.
Category: breakfast, dessert, snack, dairy-free
Method: oven
