Back to school always means time for healthy school and quick everyday snacks and these gluten- and refined sugar free blueberry muffins hit the spot! They are full of antioxidants and fiber and taste like a delicious sweet treat.
Makes 9 muffins
Ingredients: (preferably organic)
- 1 cup almond flour
- 1 cup oat flour
- ½ tsp baking powder
- ¼ tsp pink Himalayan salt
- ¼ tsp vanilla extract
- 2 eggs
- ¼ cup coconut oil, melted
- ⅔ cup maple syrup
- ⅓ cup plant-based milk
- 1 cup frozen blueberries
Directions:
01. Pre-heat the oven to 180C. Prepare a muffin sheet lined with muffin cups.
02. Mix the dry ingredients: almond flour, oat flour, baking powder, pink Himalayan salt and vanilla seeds.
03. Mix the wet ingredients: 2 eggs, melted coconut oil, maple syrup and plant milk.
04. Mix the wet and dry ingredients until smooth. Carefully fold in the blueberries and place 2tbsp of dough in every muffin mold.
05. Bake until golden brown, for about 30 minutes.
