My Fav Blueberry Muffins

Servings: 12 muffins
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Total Time: 45 Minutes

Ingredients

  • 1 cup Gluten Free oat flour
  • 1 cup Coconut flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon sea salt
  • 1 banana
  • 1 cup granulated organic cane sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened vanilla almond milk 
  • 2 cups fresh blueberries

For Cooking

  • Non-stick cooking spray
  • 12 paper muffin liners

Instructions

  1. Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners. Spray the pan and the liners with non-stick cooking spray.
  2. In a medium bowl, whisk together the flour, baking soda and salt.
  3. In the bowl of an electric mixer, beat the banana and organic cane sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract. (The batter may look a little grainy -- that's okay).
  4. Gradually add the flour mixture, alternating with the almond milk, beating on low speed to combine. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not overmix.
  5. Scoop the batter into the prepared muffin tin,
  6. Bake for about 25 minutes, until lightly golden and a cake tester comes out clean. Let the muffins cool in the pan for a few minutes, then transfer the muffins to a rack to cool completely.
  7. Enjoy!