Blueberry Coconut Muffins

• 1/3 cup coconut oil, melted
• 1/4 cup brown sugar, lightly packed
• 3/4 cup raw cane sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups whole wheat flour
• 1 cup rolled oats or 1 cup of mixed oats, seeds, nuts and dried fruit (like pumpkin seeds, almonds and cranberries)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 cup almond milk
• 1 1/4 cups frozen blueberries

1. Preheat oven to 350 degrees.
2. Line a muffin tin with muffin liners and spray the muffin liners with baking spray.
3. Melt the coconut oil and set aside. Place both sugars in a large bowl, add the coconut oil and stir until well combined. Add 1 egg at a time, beating after each addition. Add the vanilla and combine.
4. Combine the flour, oats or oat mixture, baking soda, salt, cinnamon and ginger.
5. Next, gradually add the dry mix to the wet mix. Then add the almond milk and stir well. Lastly, add the frozen blueberries. (Your batter might turn a little blue at this point. Totally ok!).
6. Spoon mixture evenly into the muffin liners and sprinkle with rolled oats.
7. Bake at 350 for 25 minutes or until the middle is set and slightly springy.
8. Place muffins on a cooling rack, cool for a few minutes and eat!

coconut oil, brown sugar, cane sugar, eggs, vanilla, whole wheat flour, rolled oats, baking soda, salt, ground cinnamon, ground ginger, almond milk, frozen blueberries

Taken from food52.com/recipes/27460-blueberry-coconut-muffins (may not work)