BLUEBERRY AND COCONUT MUFFINS

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Ingredients (serves 8)

Dry

  • 2 cups oat flour
  • 1/2 cup desiccated coconut
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Wet

  • 1 flax egg (1 tbsp ground flax meal + 3 tbsp water
  • 1/2 cup soy milk
  • 1 tbsp apple cider vinegar
  • 1/2 cup unsweetened apple sauce
  • 2 tbsp tahini
  • 2 tsp vanilla essence
  • 2 tbsp pure maple syrup

 

  • 1 cup frozen blueberries

Instructions

  1. Preheat oven to 185C
  2. In a small bowl combine ground flax meal and water to make the flax egg
  3. In another bowl combine wet ingredients and whisk together
  4. In a large bowl combine dry ingredients and whisk together
  5. Add wet ingredients and the flax egg to the dry ingredient mixture and stir gently
  6. Fold in the frozen blueberries and spoon mixture into a muffin tin (approximately 3/4 full)
  7. Bake for approximately 25-30 minutes

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