Blueberry Oatmeal Muffins

Yield: 12

1 1/2 cup oat flour

1 1/3 cup almond flour

1/3 tsp salt

1 tsp baking soda

3 eggs, slightly beaten

1/2 cup pure maple syrup

1 tsp vanilla extract

2/3 cup unsweetened almond milk (or dairy free milk or choice)

1 1/2 tbsp olive oil

1 tbsp apple cider vinegar (or fresh lemon juice)

1 1/3 cup fresh or frozen blueberries

1. Preheat oven to 350F. Line a muffin tray with liners.

2. In a large bowl, whisk together oat flour, almond flour, salt, and baking soda.

3. In a separate large bowl, mix together eggs, maple syrup, vanilla, almond milk, olive oil, and apple cider vinegar until smooth and well combined.

4. Add dry ingredients to wet ingredients and stir until just combined.

5. Gently fold blueberries into the batter.

6. Divide batter evenly between muffin cups, filling 3/4 of the way full. Bake for 18 to 25 minutes, or until toothpick inserted in the center comes out clean.

7. Transfer pan to a wire rack to cool for 10 minutes then remove muffins from pan and place on wire rack to cool completely.

https://www.ambitiouskitchen.com/best-healthy-blueberry-oatmeal-muffins-gluten-free/