Ingredients
- 1 ¼ cup almond flour
- 1 cup gluten free rolled oats
- ¾ 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)
- ½ cup maple syrup
- 2 tsp vanilla extract
- ¼ cup coconut oil, melted and cooled (avocado oil works well too!)
- 2 tsp baking powder
- ¼ tsp baking soda
- pinch of sea salt
- 1 cup fresh blueberries
Instructions
- 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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