Blueberry Muffins

Gluten-free, dairy-free and no-processed-sugar muffins are great to have around as a quick breakfast grab or even as a dessert! I like to mold recipes I find to my own liking, here is a the one that I’ve most recently fell in love with!

Ingredients:

·     1 1/2 cup blueberries

·     2 eggs

·     ½ cup unsweetened nut or coconut milk ( I usually use almond)

·     3 tbsp pure maple syrup

·     1 cup applesauce

·     ¼ cup coconut oil (heat until soft or liquid)

·     ½ tsp pure vanilla extract

·     2 tbsp apple cider vinegar

·     1 ½ tsp baking powder

·     1 tsp baking soda

·     3 tbsp coconut sugar

·     2 tsp cinnamon

·     1 ¾ cup oat flour

·     1 cup rolled oats

1)  Preheat oven to 375, line muffin pan with unbleached parchment paper. 

2)  In a large bowl beat eggs, nut/coco milk, applesauce, maple syrup, apple cider vinegar, vanilla, coco oil, baking powder, baking soda until combined.

3)  Add oat flour, oats, cinnamon, coco sugar. Beat until combined and smooth. Then add blueberries.

4)  Fill muffin pan with mixture. Things you can sprinkle on top: coco sugar, cinnamon, salt, more blueberries!

5)   Bake for 28-35 minutes until it passes toothpick test. Let cool and dig in!