Mini Blueberry Muffins

Name: Mini Blueberry Muffins
Prep time: PTM
Cook time: PTM
Yield: Cups
Ingredients: Dry; 1 cup oat flour; 1/2 cup almond flour (or more oat flour for nut-free); 1 tbsp ground flaxseed; 1/4 tsp baking soda; 1/4 tsp salt; 1/2 tsp cinnamon (optional); Wet; 1/2 cup mashed ripe banana (or applesauce); 1/2 cup homemade plant milk made with @almondcow; 1/4 cup maple syrup or date syrup; 1 tsp vanilla extract; 1 tsp apple cider vinegar

Remember those "Little Bites" you had as a kid?? Today I'm making a healthy plant based version with wild blueberries and homemade plant milk made with my Almond Cow!
With just the push of a button I made pumpkin seed & flaxseed milk for the perfect addition of plant protein to my daughter's muffins. These are perfect for a quick breakfast on the go or snack for your little ones!

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Instructions

Preheat oven to 350°F (175°C). Grease or line a mini muffin pan.
In a large bowl, whisk dry ingredients.
In another bowl, mix wet ingredients.
Combine wet and dry gently until just mixed. Batter will be thick.
Fold in wild blueberries carefully to avoid smashing them.
Spoon into mini muffin pan, filling each about 3/4 full.
Bake for 14–16 minutes, or until tops are lightly golden and a toothpick comes out clean.
Let cool in the pan for 5 minutes, and enjoy