12/06/2020
Healthy blueberry muffins made with a combination of almond and oat flour. This recipe also dairy-free, gluten-free, and rich in nutritious ingredients.
Ingredients: 1 ⅛ cups gluten free oat flour
1 cup packed super fine blanched almond flour
⅓ cup pure maple syrup
¼ tsp salt
¾ tsp baking soda
2 eggs
1 tsp vanilla extract
½ cup unsweetened almond milk (dairy free milk)
1 tbsp olive oil
1 tsp apple cider vinegar
1 cup frozen blueberries
How To Make:
1. Preheat oven to 350 degrees F. Sprays the inside of the liners with nonstick cooking spray and line 9 muffin cups with liners
2. Take a large bowl, combine 1 cup oat flour (reserving the 2 tablespoons for later), baking soda, almond flour, salt, and whisk it!
3. In another large bowl, combine eggs, vanilla, olive oil, maple syrup, almond milk, and apple cider vinegar. Mix it until smooth. Add dry ingredients to wet ingredients and stir until just combined.
4. In a small bowl toss oat flour and blueberries together, then fold them into the batter.
5. Divide batter between 9 muffin cups and fill 3/4 of each. Bake for 20-25 minutes or until a toothpick inserted come out clean
6. Remove and transfer pan to a wire rack to cool for 15 minutes before removing muffins from pan
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