Name: Gluten-Free Blueberry Muffin
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 12 standard cupcake liners; 2/3 cup flour, almond; 1/4 cup flour, coconut; 1/2 cup oats, dry; 1 1/2 tablespoon flaxseed, ground; 1 teaspoon baking powder; 1 teaspoon cinnamon; 1/4 teaspoon sea salt; 1/8 cup coconut oil; 1 large egg; 1/3 cup almond milk, unsweetened; 1 teaspoon vanilla extract; 1/8 cup maple syrup, pure; 1 cup blueberries

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5 from 2 votes

Gluten-Free Blueberry Muffin

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Servings:

Calories: 181kcal

Ingredients

12 standard cupcake liners
2/3 cup flour, almond
1/4 cup flour, coconut
1/2 cup oats, dry
1 1/2 tablespoon flaxseed, ground
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon sea salt
1/8 cup coconut oil
1 large egg
1/3 cup almond milk, unsweetened
1 teaspoon vanilla extract
1/8 cup maple syrup, pure
1 cup blueberries

Instructions

Preheat oven to 350°F. Place cupcake liners into muffin pan.
In a blender, mix flours, oats, flaxseed, baking powder, cinnamon, and salt.
Melt coconut oil, being careful not to overheat.
In a large mixing bowl, whisk together egg, almond milk, vanilla, and maple syrup. Gradually whisk in coconut oil.
Add dry ingredients to the wet ingredients, mixing until just combined. Fold in the blueberries.
Pour an even amount of batter into each muffin cup. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.