Name: Red, White, & Blueberry Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup Bob’s Red Mill gluten-free oat flour; 1/4 cup Bob’s Red Mill coconut sugar; 2 tsp Bob’s Red Mill baking powder; 1/4 tsp Bob’s Red Mill sea salt; 1/2 cup unsweetened almond milk; 3 tbsp canola oil; 1 vegan egg (prepared according to Bob’s Red Mill package directions); 1/2 cup frozen blueberries; 1/4 dried cranberries; heaping 1/4 cup vegan white chocolate chips; Optional: extra coconut sugar for sprinkling on top before baking

Red, White, & Blueberry Muffins

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Author: Kaila Proulx
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 6 muffins 1x
Category: Sweet Snacks

Ingredients

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1 cup Bob’s Red Mill gluten-free oat flour
1/4 cup Bob’s Red Mill coconut sugar
2 tsp Bob’s Red Mill baking powder
1/4 tsp Bob’s Red Mill sea salt
1/2 cup unsweetened almond milk
3 tbsp canola oil
1 vegan egg (prepared according to Bob’s Red Mill package directions)
1/2 cup frozen blueberries
1/4 dried cranberries
heaping 1/4 cup vegan white chocolate chips
Optional: extra coconut sugar for sprinkling on top before baking

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Instructions

Preheat oven to 400.
Mix flour, sugar, baking powder, and salt in a large bowl. In a small bowl whisk together milk, oil, and vegan egg. Pour wet ingredients into dry ingredients and mix until just combined. Stir in cranberries and white chocolate chips. Fold in blueberries and stir until evenly distributed throughout batter.
Divide batter into 6 muffins tins (use the foil muffins cups so they don’t stick). Sprinkle coconut sugar on top of the muffins before baking if desired. Bake for 20 minutes.

Find it online: https://healthyhelperkaila.com/red-white-blueberry-muffins/