Vegan Blueberry Oat Muffins

• 3 teaspoons Ground Flax Seeds
• 9 teaspoons Water
• 125 grams Ground Oats
• 2 Tablespoons Coconut Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoons Cinnamon
• 1/4 teaspoons Baking Soda
• 1 pinch Salt
• 1 Tablespoon Coconut Oil
• 2 Tablespoons Maple Syrup
• 250 milliliters Non-dairy Milk
• 190 grams Fresh Blueberries

1. Preheat oven to 350u0b0F (180u0b0C). Prepare the silicone muffin baking pan (if you are using non-silicone pan, grease it with coconut oil or other vegetable oil). Set aside.
2. Whisk ground flaxseeds and water in a small bowl. Set aside for about 5 minutes.
3. Meanwhile, combine all the dry ingredients into a mixing bowl and stir until evenly combined. Add all dry ingredients, flax egg, coconut oil, maple syrup (or honey), and half of the nondairy milk into a blender or food processor and blend. Pause every 30 seconds to add the remaining amount of the non-dairy milk (about 1 tablespoon at a time) until you get a sticky dough.
4. Transfer mixture in a large mixing bowl. Add blueberries and gently stir until combined.
5. Dump the mixture into silicone pan and fill each cup 3/4 full. Bake for 25-30 minutes. Check with a toothpick-if it comes out clean, then muffins are done. Let cool completely.

water, ground oats, coconut flour, baking powder, cinnamon, ubc, salt, coconut oil, maple syrup, milliliters non, blueberries

Taken from tastykitchen.com/recipes/breads/vegan-blueberry-oat-muffins/ (may not work)