Vegan Oatmeal Blueberry Muffins

Ingredients

• 2 cups rolled oats
• 1 cup almond milk
• 1.5 cups all-purpose flour
• 1 cup fresh blueberries
• 2 teaspoons baking powder
• 1 cup maple syrup
• 0.25 cup coconut oil
• 1 teaspoon vanilla extract
• 0.5 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 tablespoons flaxseed meal
• 6 tablespoons water

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.

2. 2

   In a small bowl, combine 2 tablespoons of flaxseed meal with 6 tablespoons of water. Stir and let it sit for about 5 minutes to thicken.

3. 3

   In a large mixing bowl, combine the rolled oats, all-purpose flour, baking powder, salt, ground cinnamon, and mix well.

4. 4

   In another bowl, mix the almond milk, maple syrup, melted coconut oil, vanilla extract, and the prepared flaxseed mixture.

5. 5

   Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

6. 6

   Gently fold in the fresh blueberries into the batter.

7. 7

   Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

8. 8

   Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

9. 9

   Remove from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

10. 10

    Enjoy your vegan oatmeal blueberry muffins warm or store them in an airtight container for up to a week.