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Blueberry Oat Muffins

Gluten, dairy, egg and refined-sugar free!! These muffins are soooo yummy and come together really quickly! Moist and dense, but light and fluffy all at the same time. Definitely gonna wanna save this one!

🫐 Dry Ingredients:

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

1 cup almond flour

3/4 cup quinoa flour (or sub cassava or oat flour)

1/3 cup old-fashioned oats (GF)

🫐 Wet Ingredients:

1/3 cup olive oil

2 flax eggs (or sub regular eggs if you want)

1/4 cup maple syrup

1 cup mashed bananas (2 large ripe ones)

1/2 cup unsweet almond milk

1 teaspoon vanilla extract

1/2 cup fresh or frozen blueberries

🫐 Make them:

1. If using flax eggs, put 2 tablespoons of ground flaxseed in 5 tablespoons of water and let sit for 10 minutes while preparing the rest of the batter

2. Preheat the oven to 325F and spray nonstick olive oil on a muffin tin

3. Mix dry ingredients in a large bowl and set aside

4. Mix wet ingredients in another bowl, adding the flax egg last

5. Combine wet and dry ingredients until mixed well, then fill each muffin cup with batter, adding a few extra blueberries and a sprinkle of oats and cinnamon on the top of each one

6. Bake for 23 minutes, let cool slightly before removing from tin and serving

Enjoy!! 💙

With love,


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