Blueberry Oatmeal Muffins
Ingredients
The batter
-
1 ¼
cup
almond flour
-
1
cup
gluten free rolled oats
-
¾
cup
gluten free flour
-
1
cup
non dairy milk
-
½
cup
maple syrup
-
2
tsp
vanilla extract
-
¼
cup
coconut oil, melted and cooled
-
2
tsp
baking powder
-
¼
tsp
baking soda
-
a pinch
sea salt
The mix-ins
Instructions
- Preheat the oven to 350°F and line a muffin tin with 8 liners.
- In a medium bowl, whisk together the melted coconut oil, maple syrup, vanilla extract, and non dairy milk.
- Add the rolled oats and almond flour, mixing well until combined.
- Incorporate the gluten free flour, salt, baking powder, and baking soda until the mixture is thick.
- Gently fold in the blueberries to avoid breaking them.
- Fill each muffin cup to the top and sprinkle extra oats on top if desired.
- Bake for 20-25 minutes or until a toothpick comes out clean.
Nutrition Facts (estimated)
Servings
8 giant muffins
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
100mg
Cholesterol
0mg
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