Easy, healthy blueberry muffins with a delicate sweetness and dense texture. Gluten free and vegan! Makes 6 jumbo or 12 regular muffins.
1 cup coconut milk [from carton]
2 tsp. apple cider vinegar
3/4 cup quick oats
1/4 cup oat flour
2 flax eggs [2 tbsp. ground flax + 6 tbsp. of water, mix together]
2/3 cup coconut sugar
1/2 packet of stevia [about 1/2 tsp.]
1 tsp. vanilla
3 tbsp. coconut oil [melted]
2 cups gluten free flour mix
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. sea salt
2 tbsp. ground flax
1 pint of fresh blueberries
Preheat oven to 375 F. Line muffin tins with wrappers or use olive oil and flour to grease pan.
Mix quick oats, oat flour, coconut sugar, and stevia in a large bowl.
Combine flax and water in a small bowl to create flax eggs. Mix together and set aside.
Combine coconut milk and apple cider vinegar in a medium bowl. Mix together and set aside for 5 minutes.
Melt coconut oil.
Add coconut milk mixture, coconut oil, and flax eggs to the bowl of dry ingredients. Mix together using a fork until combined.
Scoop a small spoonful of batter into each muffin compartment.
Add 3-5 blueberries, then cover with more batter until about 2/3 full.
Top with additional blueberries by gently pushing the berries into the batter [optional] and bake for 22-25 minutes.