Flourless Blueberry Muffins (Vegan + GF)

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Ingredients

• 2 tbsp ground flax and 4 tbsp water
• 1/2 cup applesauce, unsweetened
• 1/3 cup extra virgin olive oil*
• 1 tbsp pure vanilla extract
• 2/3 cup coconut sugar*
• 1 tbsp lemon juice*
• 2 1/2 cups old fashioned GF rolled oats
• 1/2 tsp sea salt
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 3/4 cup fresh blueberries
• For topping: Turbinado sugar, raw cane sugar, sesame seeds and sunflower seeds all make crunchy toppings.

Instructions

1. Preheat oven to 350 F. Line your muffin pan and lightly grease the inside of the liners (or grease the pan itself if omitting liners). Set aside.
2. In a small cup or bowl, mix together the ground flax and water. Set in the fridge for at least 10 minutes to thicken.
3. In a mixing bowl, combine the flax mixture, applesauce, oil, vanilla extract, coconut sugar and lemon juice. Set aside.
4. In your blender or food processor, blend the oats until you achieve a fine flour. Then blend in the sea salt, baking powder and baking soda.
5. Pour the contents of the blender into the bowl with the other ingredients. Combine until a uniform batter is achieved. Lastly, mix in the blueberries.
6. Transfer the batter to your greased muffin pan, filling each cup about 3/4 of the way full. Sprinkle your toppings of choice on top.
7. Bake for 22 minutes. You should be able to stick a toothpick in the middle and pull it out dry. Allow to cool in the pan slightly before serving. Store at room temperature for 4-5 days.

Notes