Eggless Vanilla Blueberry Mini Muffins
Total time34 min
Prep time15 min
Cook time14 min
4.9(11)
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Learn more →Ingredients
24 servings
For the batter
- 1 ½ cups oat flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - ⅓ cup pure maple syrup
- ⅓ cup milk
- 3 tbsp coconut oil, melted and cooled
- 1 ½ tsp pure vanilla extract
- ¾ cup fresh blueberries
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease all 24 cups of a mini muffin tin with coconut oil or line with mini paper liners.
- 2
In a large bowl, whisk together the oat flour, baking powder, baking soda, and salt until evenly combined.
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