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Super EASY BLUEBERRY MUFFINS│EGG FREE, DAIRY FREE and GLUTEN FREE│HEALTHY BAKING Series
I love quick and easy breakfast ideas that also taste like a yummy dessert. This delicious blueberry muffin recipe is packed with nutritious ingredients that will also satisfy your sweet tooth. They are so easy to make and require only a handful of pantry staples. They are great for meal prepping and can easily be frozen for a quick week day breakfast. I suggest making at least a double batch. These muffins are VEGAN and GLUTEN FREE – but you will not miss the eggs, butter or dairy at all. What other recipes are you interested in? Let me know in the comments.
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BLUEBERRY MUFFINS:
2 cups Rolled Oats (gluten free)
¼ cup Flax Meal
1 teaspoon Ground Cinnamon
½ teaspoon Pink Salt
¼ cup Coconut Sugar (substitute any granulated sweetener)
1 tablespoon Baking Powder
1 teaspoon Vanilla Extract
½ teaspoon Lemon Extract
¼ cup Melted Coconut Oil
18 Frozen Blueberries
2 tablespoon Unsweetened Almond Milk (substitute any plant-based milk)
TOPPING
:
2 tablespoon Melted Coconut Oil
¼ cup Rolled Oats (gluten free)
Pinch of Pink Salt
1 tablespoon Coconut Sugar (substitute any granulated sweetener)
INSTRUCTIONS:
1.
Preheat oven to 375F. In a food processor combine all muffin ingredients except blueberries and pulse lightly. Add 1/4 cup mixture to each muffin cup and press mixture into cup. Top each with 3 blueberries.
2.
In a small bowl, combine topping ingredients (oats and melted coconut oil) except coconut sugar. Sprinkle onto each muffin cup. Top each muffin with a sprinkle of coconut sugar. Bake for 18-22 minutes or until golden brown. Allow to cool completely before transferring to a wire rack. Enjoy!
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