- 1 cup almond flour
- 3/4 cup oat flour (88 g)
- 1/4 cup tapioca starch (30 g – excellent for binding, rise and moisture)
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup pure maple syrup
- 1 tablespoon vanilla
- 1/4 cup low fat “light” canned coconut milk (shake the can really well before measuring)
- 1/2 cup fresh blueberries
- Preheat oven to 350 degrees and line a muffin pan with 6 foil liners.
- To a large bowl, add the oat flour, almond flour (make sure to break up any lumps before measuring), tapioca, baking powder and salt and whisk very well.
- Make a well in the bottom of the bowl and pour in the syrup, and then the milk and vanilla; lightly stir the liquids in the center before blending with the dry ingredients. Stir just until combined.
- Add in the blueberries and stir gently (don’t over mix as it will get too thick and clumpy).
- Pour the batter into the muffin pan using an ice cream scoop.
- Bake for 20 minutes, or when a toothpick comes out with just a few dry crumbs on it.
- Cool 15 minutes in the pan, so they can firm up.
Makes 6 larger muffins. Store in the refrigerator.
Vegan, gluten-free, oil-free, dairy-free, egg-free
Nutrition per muffin with blueberries: 256.6 calories, 11g fat, 7g protein, 37 carbs
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