*Makes a dozen muffins*
Adapted and enhanced from the blog, the Happy Pear.
Ingredients:
2 tbsp Flax seed
6 tbsp Water
3/4 cup Steel-cut oats
1/4 cup Gluten-free flour
3 tsp Baking powder
1/2 tsp Baking soda
2 tsp Vanilla extract
1/2 cup Coconut oil
2/3 cup Maple syrup
1/2 cup Blueberries
Steps:
Preheat the oven to 325˚F.
In a small bowl, combine the flax seed and water to create flax egg. Set aside to thicken.
In a medium bowl, combine the dry ingredients; steel-cut oats, gluten-free flour, baking powder, and baking soda.
In the same bowl, add the wet ingredients; flax egg mixture, vanilla extract, coconut oil, and maple syrup.
Once whisked, fold in the blueberries.
Line a muffin tin with baking cup liners and scoop the batter into each cup; filling 3/4 of the way. Top with a few oats for garnish.
Place in the oven to bake for 25 minutes until golden.
Let cool for 1o minutes and garnish with a couple blueberries on top.
P.S. Thank you Sydney for sending me this recipe to try and adapt.
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