Blueberry Lemon Oatmeal Pancake Muffins
Ingredients
- 2 eggs or 2 flax eggs
- 1 ⅓ c oat flour regular or gluten free*
- 1 c unsweetened almond milk or milk of choice
- 1 c blueberries
- 1 teaspoon apple cider vinegar
- ¼ teaspoon sea salt
- 1 teaspoon vanilla extract
- 1 - 2 T pure maple syrup or honey
- 1 T coconut oil
- 1 teaspoon baking powder aluminum free
- Juice of ½ lemon
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 350°F.
- In a medium bowl, whisk eggs, milk, maple, vanilla, coconut oil, apple cider vinegar.
- In a small bowl, combine flour, sea salt and baking powder.
- Slowly stir flour mixture into the liquid ingredients until combined.
- Stir in lemon juice and zest along with about ⅔ blueberries.
- Pour approx. ¼ c batter into a muffin pan either lined with muffin cups or greased with coconut oil.
- Top the muffins off with the rest of the blueberries.
- Bake for about 25-30 minutes or until edges begin to brown and a toothpick comes out of the center of the muffin clean.
- Cool for about 5-10 minutes before serving.
- Store in the fridge or freeze leftovers.
Notes
*I make my own oat flour by just tossing oats into the blender for about 1 minute. It took about 1 ½ c oats to equal 1 ⅓ c oat flour.