Delicious Fiber-Filled Blueberry Oat/Almond Mini-muffins!
Dairy free, Gluten free, Vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 24 mini-muffins
Ingredients
- ¼ cup Fiber 35
- 1 cup +2 tablespoons gluten free oat flour
- ¾ cup fine blanched almond flour
- ¼ teaspoon salt
- ¾ teaspoon baking soda
- 2 flax eggs – see info in tips (or 2 regular eggs)
- 1/3 cup pure maple syrup
- 1 teaspoon vanilla extract
- ½ cup unsweetened almond milk (or any dairy free milk)
- 1 tablespoon avocado oil (or any neutral oil)
- 1 teaspoon apple cider vinegar
- 1 cup fresh or frozen blueberries
Instructions
- Preheat oven to 375 degrees. By the way, I like to use my air fryer oven to bake. It doesn’t heat up my kitchen.
- Line 2 – 12 unit mini-cupcake tins with liners. Spray the inside of liners with non-stick cooking spray to reduce sticking. (Actually, sometimes it’s fun when the cake sticks a little. I love to watch people scrape the liners with their teeth and then grin)
- In a large bowl, whisk together 1 cup oat flour (saving the 2 tablespoons for later), almond flour, salt, and baking soda.
- In a separate large bowl, mix eggs, maple syrup, vanilla, almond milk, oil, and apple cider vinegar until smooth. Add wet ingredients to dry and stir until just combined.
- Interesting tip from Monique! Toss the rinsed and dried blueberries in remaining oat flour to prevent the berries from turning the muffins blue!
- Spoon batter into the mini-muffin liners filling them at least ¾ full. They don’t tend to spill over the tin when they rise.
- Bake for 25-30 minutes until tops are brown and muffin is firm to touch.
- Transfer muffins to a wire rack to cool for 10 minutes and then remove from pan to cool completely.
