Blueberry Cinnamon Muffins

Ingredients

• 1 3/4 cup (plus 1 tbsp for rolling blueberries I ) oat flour (simply blend oats to a flour) or whole wheat flour
• 2 eggs, room temp
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon, plus more for sprinkling on top
• 2 tsp vanilla extract
• 1/2 tsp fine sea salt
• 1/2 cup mashed banana
• 1/2 cup vanilla or plain unsweetened yogurt or choice, I used @enjoyyoso
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup or honey
• 2 tbsp creamy nut butter *optional
• 3/4 cup blueberries, fresh or frozen

Instructions

1. 1

   --- Directions ---

2. 2

   preheat oven to 350 and if necessary grease muffin tin.

3. 3

   In a blender add banana, yogurt, melted coconut oil, sweetener, nut butter, vanilla & eggs. Gently pulse until blended.

4. 4

   Pour batter in a large mixing bowl and add dry ingredients. Fold in blueberries. *if you dust blueberries with flour it helps them from sinking to the bottom of the muffin.

5. 5

   Pour batter evenly into muffin cups/tin. I made 12 muffins. Top with extra blueberries, cinnamon and if you want a bit sweeter a dash of coconut sugar or stevia.

6. 6

   Bake for 20 or so mins, or until the muffins are golden on top and an inserted toothpick comes out clean.

7. 7

   Let the muffins cool on a cooling rack and serve with butter or nut butter or whatever you want because anything goes right now we keep the muffins in the fridge so they stay fresh longer but they also freeze well.