GF / DF Blueberry Breakfast Muffins

We’re back in the meal prep game which means lots of breakfast variety! Love making these for either breakfast or snacks throughout the week!

Makes ~8 muffins:
– 1 cup oats
– 1 cup almond flour
– 1/2 tsp baking powder
– 1/2 tsp cinnamon
– 2 eggs
– 1/4 cup coconut oil
– 1/4 cup maple syrup
– 1 tsp vanilla extract
– 1/2 cup frozen blueberries

Preheat oven to 350F. Line cupcake tray. Combine dry ingredients in one bowl (oats, almond flour, baking powder, cinnamon) and wet in another (eggs, coconut oil, maple syrup, vanilla extract). Mix wet with dry and fold in the blueberries. Transfer to liners (I added ~1/4 cup to each liner). Bake for 20 minutes, or until tops are firm and golden brown.

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