Blueberry Oatmeal Muffins

Ingredients

• 1/2 cup unsweetened almond milk (or your favorite dairy or non-dairy milk)
• 1/2 cup rolled oats (plus more for topping (optional); may be substituted with quick oats)
• 2 large eggs
• 1/3 cup maple syrup
• 1/4 cup oil (your favorite)
• 1 teaspoon vanilla extract
• 1 cup almond flour
• 3/4 cup oat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup blueberries (fresh or frozen; see note 2)

Instructions

1. 1

   Soften oats: Place the 1/2 cup rolled oats and almond milk in a large bowl and stir to combine. Let stand 10-15 minutes until softened.

2. 2

   Prepare pan: Preheat the oven to 350 degrees and line a standard muffin pan with paper liners.

3. 3

   Combine wet ingredients: Add the eggs, maple syrup, oil and vanilla to the softened oat mixture and whisk well to combine.

4. 4

   Add dry ingredients: Add the almond flour, oat flour, baking powder, baking soda and salt to the wet ingredients and whisk until no lumps remain. Toss the blueberries with 1 tablespoon of oat flour (this keeps them from sinking), then gently fold them into the batter.

5. 5

   Bake muffins: Divide the batter evenly between the (12) muffin cups and sprinkle with additional rolled oats if desired. Bake for 17-20 minutes or until set and the top of the muffins spring back when pressed gently with your finger.

6. 6

   Cool: Remove from heat and place on a wire rack. Cool the muffins in the pan for 10 minutes, then remove from the pan and cool completely. Enjoy!