Blueberry Almond Muffins (Gluten-Free, Dairy-Free)

• 3/4 cups Almond Milk
• 1 Tablespoon Lemon Juice
• 1-1/2 cup Rolled Oats
• 2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 1/4 teaspoons Cardamom (optional)
• 1 Egg
• 1/4 cups Coconut Oil, Melted
• 1/4 cups Maple Syrup
• 3/4 cups Almond Pulp
• 1 teaspoon Vanilla
• 1/2 cups Blueberries

1. Preheat oven to 375u0b0F.
2. Combine milk and lemon juice. Let it sit for 5 minutes. The longer the better.
3. Meanwhile, using a food processor or high speed blender with dry container, grind oats into a fine flour. Combine oat flour, baking powder, salt, and cardamom (optional).
4. To the milk-lemon juice mixture, add egg, coconut oil (melted), maple syrup, almond pulp, and vanilla. Pour wet mix into dry mix and add blueberries. Evenly distribute batter in a coated, nonstick 12-muffin pan.
5. Bake for 30 minutes and let cool for 5 to 10 minutes.
6. Note: If you make bigger muffins, they will need to cook a few minutes longer.

almond milk, lemon juice, oats, baking powder, salt, ubc, egg, ubc, ubc, vanilla, blueberries

Taken from tastykitchen.com/recipes/breads/blueberry-almond-muffins-gluten-free-dairy-free/ (may not work)