Blueberry Almond Muffins (Gluten-Free, Dairy-Free)

1. 1

   Preheat oven to 375u00b0F.

2. 2

   Combine milk and lemon juice. Let it sit for 5 minutes. The longer the better.

3. 3

   Meanwhile, using a food processor or high speed blender with dry container, grind oats into a fine flour. Combine oat flour, baking powder, salt, and cardamom (optional).

4. 4

   To the milk-lemon juice mixture, add egg, coconut oil (melted), maple syrup, almond pulp, and vanilla. Pour wet mix into dry mix and add blueberries. Evenly distribute batter in a coated, nonstick 12-muffin pan.

5. 5

   Bake for 30 minutes and let cool for 5 to 10 minutes.

6. 6

   Note: If you make bigger muffins, they will need to cook a few minutes longer.

* Per serving · 4 servings · Values may vary.

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