Tried my hand at some BLUEBERRY OATMEAL MUFFINS, and they turned out perffffff, I couldn’t wait to share with you. The top is crunchy and the middle is soft and juicy from all the bluebs! They are vegan, gluten free, and require only one bowl!!! This recipe makes 8 giant muffins or 12 regular size (I like big ones so 8 works well for me)
1 1/4 cup almond flour 1 cup gluten free rolled oats 3/4 cup gluten free flour (I use Bob’s Red Mill 1:1 gluten free flour but any flour should work) 1 cup non dairy milk (i use almond milk) 1/2 cup maple syrup 2 tsp vanilla extract 1/4 cup coconut oil, melted and cooled (avocado oil works well too!) 2 tsp baking powder 1/4 tsp baking soda pinch of sea salt 1 cup fresh blueberries
Preheat oven to 350. Line muffin tin with 8 liners. In a medium size bowl, whisk together the melted and cooled coconut oil, maple syrup, vanilla extract, and non dairy milk. Next, add the rolled oats and almond flour, and mix well. The mixture will be wet at this point. Then add the gluten free flour, salt, baking powder and baking soda. The dough should be thick now. Last, gently fold in the blueberries so you don’t break them. Fill each muffin cup to the top. Sprinkle extra oats on top if you like. Bake 20-25 minutes, until a toothpick comes out clean. Mine typically take the full 25 min, but if you make smaller muffins, they will be done sooner.
Did you make this recipe?
I’d love to see what you made -
tag @kalejunkie in your posts and I’ll re-share!
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