Seriously - these muffins are nothing short of brilliant in my humble opinion. Healthy, gluten free, dairy free and low in sugar while sweet, full of flavour and added protein. Nutritious and so satisfying.
Every time I eat one I comment aloud, "These muffins are SOOOO good!".
1 cup + 2 tbsp oat flour (make your own by blending quick or large flake oats in blender until fine)
1 cup packed almond flour (not jam packed, but packed)
1/4 tsp. salt
3/4 tsp. baking soda
2 eggs slightly beaten and room temperature (can sub. flax eggs - 6 tbsp. grd flax + 2 tbsp. water mixed)
1/4 cup maple syrup
1 tsp. vanilla extract
1/2 cup unsweetened almond milk (or any milk of your choice)
1 Tbsp. coconut oil melted and room temp (can sub. olive oil or other neutral oil)
1 tsp. apple cider vinegar (or lemon juice) (I omitted once in error and still worked out)
1 cup fresh blueberries (or frozen for blue muffins - and add a little extra flour)
Preheat oven to 350 degrees. Oil 9 muffin cups well with coconut oil or line with parchment liners, or line with regular liners and spray with nonstick cooking spray.
In medium bowl, whisk dry ingredients together well.
In large bowl mix all wet ingredients (not blueberries) until smooth and well combined. Add dry ingredients and stir until just combined. Gently fold in blueberries.
Fill muffin cups 3/4 full with batter. Bake for 20-25 minutes or until toothpick inserted comes out clean or with just a few crumbs attached.
Allow muffins to cool 10 minutes in pan. Then remove and allow to cool completely on wire rack.
Store in airtight container at room temperature for 1 day, then transfer to fridge.
Okay, I know it says allow to cool completely but that's for storage. I HIGHLY recommend popping one into your mouth when still warm.
adapted from Ambitious Kitchen