Blueberry-Oat Flax Muffins (gluten free + vegan)

INGREDIENTS

1/3 cup

Banana (mashed, about one medium)

3/4 cup

Pure Maple Syrup (warm to the touch)

3 tbsp

Coconut Oil (unrefined, melted and warm to the touch)

1/2 cup

Nut Milk of Choice (I use homemade cashew milk, 1/2 diluted)

3 tsp

Apple Cider Vinegar

1 tsp

Vanilla Extract

3/4 cup

+ 1 Tbs (85g) Gluten Free Oat Flour (divided, see notes for DIY from whole oats*)

3/4 cup

+ 1 Tbs (95g) Almond Flour

1 cup

Tapioca Flour

1/4 cup

Bob's Red Mill Organic Whole Ground Flaxseed Meal

3 tsp

Baking Powder

1/4 tsp

Baking Soda

1/2 tsp

Fine Sea Salt

1/2 cup

Fresh or Frozen Blueberries (heaped (do not thaw if using frozen))