Summer Berry & Fig Muffins

• 1 1/4 cups almond milk
• 2 teaspoons apple cider vinegar
• 1 cup whole wheat flour
• 1/2 cup oat flour
• 1 cup rolled oats
• 1 teaspoon baking powder
• 3/4 cup turbinado sugar
• 1 cup mixed summer berries
• 1/2 cup figs
• 1/2 cup coconut oil
• 1 flax egg
• 2 lemons, juiced

1. Preheat the oven to 350 F. Line a dozen muffin pan with muffin tins or apply a thin coat of oil to prevent muffins from sticking to the side.
2. In a medium-sized mixing bowl, whisk together almond milk and apple cider vinegar. Let rest for 5 minutes.
3. While the milk is thickening, mix flour, oats, baking powder and sugar together in a food processor. Transfer to a large mixing bowl and set aside.
4. Whisk oil, flax egg, and lemon juice together with almond milk and apple cider vinegar.
5. Make a well in your flour mixture and pour in wet ingredients. Thoroughly incorporate the wet and dry ingredients before gently mixing in your mixed berries and figs.
6. Fill each muffin tin 2/3 of the way full, topping with slices of figs or berries, and bake for 25-30 minutes, or until golden.

almond milk, apple cider vinegar, whole wheat flour, flour, rolled oats, baking powder, turbinado sugar, mixed summer berries, figs, coconut oil, egg, lemons

Taken from food52.com/recipes/38285-summer-berry-fig-muffins (may not work)