Ingredients

The following ingredients have 12 Servings
  • 2 cups rolled oats (gluten-free if needed) 
  • 1 1/2 cups whole-grain spelt flour (can sub 1-1 gluten-free flour) 
  • 2/3 cup coconut sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 cup blueberries, rinsed and dried
  • 1 cup oat milk (can sub any plant-based milk)
  • 1/3 cup coconut oil, melted and cooled. (can sub any neutral tasting oil) 
  • 2 eggs

Instruction

  • Preheat the oven to 400 degrees F and line a muffin pan with muffin liners.
  • Mix all the dry ingredients together in a large bowl.
  • Mix in the blueberries, coating them with the flour mixture. (This will help prevent them from bursting in the oven and sinking in the muffins.)
  • Whisk all the wet ingredients together in a bowl until combined.
  • Fold the wet ingredients into the dry just until combined.
  • Fill each muffin mold 3/4 of the way full.
  • Bake for 18-20 minutes or until a toothpick comes out clean.