Moist and chewy... combining the nutritional goodness of oatmeal with an explosion of fresh blueberries, that will have you wanting more..
Easy to make, and all in one bowl.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 muffins
Ingredients:
- 1/4 cup of coconut or olive oil
- 1 cup of unsweetened almond milk or other preferred plant-based milk
- 1 tbsp of apple cider vinegar
- 8 tbsp of agave syrup or other
- 1 tsp of vanilla extract
- Pinch of pink Himalayan salt
- 1 1/4 cup of ground almonds (*almond meal)
- 3/4 cup of rolled oats
- 1 1/4 cup of spelt flour
- 2 heaping tsp of baking powder
- 1/4 tsp of baking soda
- 1 cup of fresh blueberries
- Additional rolled Oats to decorate
Instructions:
- Preheat oven to 350 F (180 C)
- Melt coconut oil and place in bowl
- Add milk along with vinegar, agave syrup, vanilla, salt, ground almonds & oats
- Sift in flour, baking powder & baking soda
- Mix well (add a little more milk if dry)
- Gently fold in fresh blueberries to avoid crushing (do not add before mixing)
- Pour mix into greased muffin liners in muffin tray
- Sprinkle on additional rolled oats and additional blueberries on top
- Bake for 20 minutes until rises and fork comes out clean
- Store in refrigerator for a few days, but fresh is always best!
Enjoy!