Yield: 12-14 muffins

1 ½ cups oat flour

2 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

1 tbsp flaxseed

2/3 cup coconut sugar or date sugar

½ cup unsweetened applesauce or 1 large apple cored and cut up

½ cup unsweetened plant-based milk of choice

2 tsp apple cider vinegar

¼ cup unsweetened nut or seed butter of choice, I used walnut butter

1 tsp vanilla extract

1 ½ cups fresh or frozen blueberries

Topping:

½ tbsp coconut sugar or date sugar

¼ tsp cinnamon

Preheat oven to 350 degrees. Spray muffin tins with oil or line with paper liner, set tins aside.

For the muffins, in a medium to large bowl, whisk flour, baking powder, baking soda, and salt together. Add blueberries and mix until coated with flour, set aside.

To a blender, add flax, sugar, apple, plant milk, vinegar, nut or seed butter, and vanilla. Blend until it is completely smooth, about 30 seconds to 1 minute depending on what type of blender you have, I use my nutribullet.

Pour wet mix into dry mix and stir to fully combine. Using a scoop or measuring cup, scoop about ¼ cup of batter into each prepared muffin tin.

In a small cup mix the topping ingredients together and evenly sprinkle it on top of the prepared muffins. Place in preheated oven and bake 15-20 minutes, depending on your oven. Muffins should be firm but spongy to the touch and spring back when you touch them.

Remove from oven and let cool on a wire rack. When cool, store in and airtight container. They keep best in the fridge but will also hold up on your counter top 5-7 days.