Fish Free Vanilla Blueberry Mini Muffins
Total time34 min
Prep time15 min
Cook time14 min
4.9(11)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
Chef's tipUse plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts. - 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!