Here's another school lunch box treat that's so much healthier than a store bought muffin! It does not use any refined flours or sugars and can be vegan. Happy baking xxx
Ingredients for 9 muffins
2 cups of oat flour (I grind my quick oats in a blender until they are really fine)
2 teaspoons baking powder
pinch of salt
1/2 cup non-dairy milk (such as soy or almond milk) heated until warm
3 tablespoons of coconut oil
1/4 cup coconut sugar
1/4 cup natural sweetener such as agave syrup, maple syrup or honey
1 teaspoon vanilla extract
1 cup of blueberries (or a little more if you prefer)
What to do
Preheat oven to 170 degrees (not fan forced). Line muffin tray with patty cases. This recipe makes around 9 muffins depending on the size of your tin.
In a large bowl add all the dry ingredients and mix. In a separate bowl mix all the wet ingredients except the blueberries. Add these wet ingredients to the dry ingredients and mix until incorporated. Try not to over-mix the batter. Add the blueberries and then pour the mixture into the prepared muffin tin. Bake for around 20 mins and then cool on a wire rack. Store in an air tight container or in the fridge for 3-5 days. Suitable to freeze. Enjoy xxxx
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