Gluten-free, dairy-free, and a touch of natural sweetness. Makes 1 dozen.
1 cup + 2 tbsp oat flour (1 cup, 2 tbsp of processed whole oats)
1 cup packed almond flour (can sub coconut flour or another alternative wheat-free blend, however, muffins may not come out as fluffy).
1/4 tsp sea salt
1 tsp baking soda
1/3 cup pure maple syrup
1 tsp pure vanilla extract
1/2 cup Silk almond or coconut milk
1 tbsp avocado oil
1 tsp Apple cider vinegar
1 cup fresh or frozen (and thawed) wild blueberries (I use frozen Moov brand from Costco)
Coconut oil for greasing muffin pan (no need for the paper liners)
1. Preheat oven to 350 and if using frozen berries remove 1 cup from freezer to defrost.
2. Grease muffin tray with coconut oil.
3. In a large bowl, combine 1 cup oat flour (put 2 tbsp aside), and all dry ingredients.
4. In another bowl combine all wet ingredients except for blueberries. Mix well.
5. Combine dry with wet ingredients and stir until well combined.
6. In a bowl toss mostly thawed blueberries with remaining oat flour and then fold them into batter mixture.
7. Pour batter mixture evenly into muffin cups. Fill 2/3 full. Bake for 20-25 minutes.
8. Remove from oven and test with a toothpick. Should come out dry. Let muffins cool for 10-15 minutes.
A collection of some of my favourite share worthy eats and treats! Whether you are a meat eater, vegetarian, vegan or somewhere in between, I hope you and your family will enjoy these tasty and health conscious recommendations to nourish both body and mind.