Updated: May 26, 2020
*gluten free, dairy free, vegan option*
~total time: 30 min
~yield: 9 muffins
These healthy and tasty muffins are great for breakfast or an every day snack. The oat base provides an abundance of fiber which keeps you fuller longer!
Try them with our homemade almond butter spread on top! It will melt right over the fresh baked muffins! 👆🏼
1 cup + 2 Tbs oat flour
1 cup super fine blanched almond flour
1/4 tsp salt
3/4 tsp baking soda
2 eggs, slightly beaten*
1/3 cup pure maple syrup
1 tsp vanilla extract
1/2 cup dairy free milk (oat is my favorite!)
1 Tbs olive oil
1 tsp apple cider vinegar (or fresh lemon juice)
1 cup fresh or frozen blueberries
*for vegan: substitute with flax eggs (6 Tbs water + 2 Tbs ground flaxseed meal-mix and let sit for 4-5 min)
Preheat oven to 350*. Line 9 muffin cups and set aside.
In a large bowl, whisk together 1 cup oat flour (save the 2 tbs for later use), almond flour, salt, and baking soda.
In a separate bowl, mix together eggs, maple syrup, vanilla, milk, olive oil, and apple cider vinegar until smooth and well combined.
In a small bowl, toss blueberries and remaining oat flour together, then gently fold them into batter.
Divide batter evenly amongst cups, filling 3/4 of the way full. Bake for 18-25 minutes or until knife comes out clean.
Transfer to a wire rack and let cool for about 10 minutes.
*this recipe is adapted from ambitiouskitchen.com*