Vegan Blueberry Muffins (Gluten-free)

🧂 Ingredients

• ¾ cup gluten-free oats
• ⅓ cup cornmeal
• ½ tbsp cinnamon
• 1 cup rice flour
• 1 tbsp baking powder
• ½ tsp salt
• ½ cup coconut flour
• ½ cup plant based milk
• 3 flax eggs

  3 tbsp ground flaxseed + 6 tbsp water, set aside for 10 minutes
• ½ cup maple syrup
• ¼ cup coconut oil melted
• 1 cup blueberries

Instructions

• 1 Preheat the oven to 180 degrees C (350 F) and lightly grease a muffin tin with
  vegan butter or olive oil.
• 2 Add the oats, cornmeal, cinnamon, rice flour, baking powder and coconut flour in
  a mixing bowl.
• 3 In a different bowl, stir together the plant based milk, flax eggs, maple syrup
  and coconut oil.
• 4 Add the wet ingredients to the dry and mix until well combined.
• 5 Stir in the blueberries.
• 6 Evenly distribute the batter throughout the muffin tin, adding a few extra
  blueberries on top of each muffin. Bake in the preheated oven for 20 minutes,
  until golden brown and a toothpick comes out clean.
• 7 Allow to cool down for around 10 minutes before serving.

Nutrition Info