Breakfast Muffin (Coconut Oatmeal Berry)

• 4 whole Eggs
• 3/4 cups Coconut Milk
• 1/2 cups Orange Juice
• 1/4 cups Pure Maple Syrup
• 1 cup Oat Flour (ground Oatmeal In A Coffee Grinder)
• 2 cups Almond Meal
• 3 Tablespoons Coconut Flour
• 1/4 teaspoons Sea Salt
• 3/4 teaspoons Baking Soda
• 3/4 cups Frozen Blueberries

1. Preheat oven to 350 degrees F. Put paper liners in a 12-count standard size muffin tin.
2. In a large bowl mix the eggs, milk, orange juice and maple syrup together until combined.
3. Add the oat flour, almond meal and coconut flour (you can sift in the coconut flour to prevent clumping if youd like, or just make sure there are no clumps when you add the coconut flour) and stir until smooth.
4. Let stand for a few minutes to let the coconut flour expand.
5. Right before putting them in the oven, add the salt and baking soda and stir (this will keep the rise in the muffins).
6. Next, fold in the frozen blueberries and immediately add the batter into the muffin liners.
7. Evenly divide the batter into the muffin tins, which will leave 1/8 of an inch at the top.
8. Bake for 30 minutes or until a toothpick inserted into the center of a muffin comes out clean.

eggs, coconut milk, orange juice, maple syrup, flour, coconut flour, salt, baking soda, frozen blueberries

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/breakfast-muffin-coconut-oatmeal-berry/ (may not work)