Gluten-Free Blueberry Muffins

Ingredients:

• 1 cup plant milk (I like to use organic unsweetened soy milk)
• 3/4 cup organic Maple Syrup
• 2 tsp organic extract vanilla
• 2 cups organic gluten-free oats
• 1.5 cups raw almonds
• 1 tbsp Aluminum-Free Baking Powder
• 1/2 tsp organic pumpkin pie spice or cinnamon
• 1/4 tsp salt
• 1 cup organic frozen blueberries

 

Directions:

1. Preheat the oven to 375 degrees F. Stir together the liquids: the plant milk, maple syrup, and vanilla, then set aside.
2. Blend the oats and almonds in a dry blender until it turns into flour. Pour the flour into a separate large mixing bowl and add the rest of the ingredients: the baking powder, pumpkin pie spice, and salt. Mix together until well combined and there are no clumps.
3. Pour the liquid into the dry mixture bowl and stir together along with the blueberries.
4. Line a muffin pan with a little coconut oil. Pour into molds and bake for 20 min.