EPIC GLUTEN-FREE, VEGAN MUFFINS - Blueberry Coconut
The muffin that helps your digestion....that doesn't taste like cardboard!
**Makes 8-9 muffins depending on the distribution.
2 1/2 cups (sifted) oat flour
2 cups gluten-free rolled oats - bob's red mill
1/3 cup ground flax
1/2 cup coconut sugar
2 tsp baking soda
4 tsp baking powder
1 1/2 tsp cinnamon
1 tsp of salt
1/2 cup maple syrup
1/2 cup organic coconut oil
1 1/2 cups unsweetened almond milk
2 cups fresh, organic blueberries
Directions:
In a large bowl mix together all of the dry ingredients. Make a hole in the center of the bowl by pushing the dry ingredients to the sides. Pour the maple syrup and melted coconut oil in and stir until blended. The texture will be sticky so add the milk 1/2 cup at a time and continue to stir.
Lastly, add the blueberries. Line a Texas-sized muffin tray with liners and then spoon to the top of the metal as shown in the picture.
*This image is before they are placed into the oven at 350 for 28-30 minutes.
