Makes 12                                                                             Gluten Free, Refined Sugar Free, Vegan Option, Soy Free

 

 

Dry Ingredients

 

1/2 cup brown rice flour

1/2 cup oat flour

1/2 cup oats - quick

1 tsp baking soda

1 tsp cinnamon

 

Wet Ingredients

 

1/2 cup honey or maple syrup

1 cup almond milk, homemade or store bought

1 tsp. apple cider vinegar

2 Tbsp. coconut oil

1 tsp. vanilla extract

zest of 1 lemon (outside skin grated off)

1/2 cup blueberries, fresh or frozen (thawed)

1/2 cup raspberries, fresh or frozen (thawed)

 

What to do

 

1. Pre-heat oven to 375° F (190° C).

 

2. Mix dry ingredients in a large bowl.

 

3. Add honey, almond milk, apple cider vinegar, coconut oil and vanilla to a pot and heat on low until the honey melts. Stir well and then add the lemon zest. Add to the dry ingredients and mix well.

 

4. Gently fold in the blueberries and raspberries. Batter will be runny.

 

5. Line a muffin tray with muffin cups or grease it with coconut oil. Pour batter into every muffin cup/hole evenly.

 

6. Bake on 375F for 20 minutes.

 

7. After 10 minutes take the muffins out of the pan and let cool on a cooling rack.

 

8. Once completely cooled, store in an air tight container. Will stay fresh up to four days.