Recipe Vortex

Dry Ingredients

2 1/4 cups oat flour

1 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 teaspoon cinnamon

Wet Ingredients

1/2 cup butter, melted and cooled (vegan or regular)

1 cup almond milk, unsweetened

1 egg (room temperature)

1 teaspoon vanilla extract

3/4 cups coconut sugar

1 1/2 cups blueberries

Topping

2 Tablespoons turbinado/raw sugar *optional

Preheat oven to 425F.

Whisk dry ingredients together – oat flour, baking soda, baking powder, salt, and cinnamon.

Then add wet to dry ingredients melted/cooled butter, almond milk, vanilla, coconut sugar, and egg. Slowly mix together – do not over-mix batter. Then gently fold in blueberries.

Grease a muffin tin or line with paper cups, fill 3/4 of the way to the top with batter. Sprinkle raw sugar on top if desired. Then bake muffins for 5 minutes at 425F then lower to 350F and bake for 16 minutes. Let muffins cool for 5 minutes before enjoying.