Today we are making a batch of wild blueberry coconut muffins with gluten free sprouted oat flour. If you do not have sprouted oat flour, use spelt flour, it's amazing and easier to digest and much less processed than traditional flour!
Stir in the blueberries just until blended...or until purple!
3/4 cup of Wild Blueberries - Frozen is great
1/4 cup and extra for topping - shredded coconut - unsulffered and unsweetned (you know, real coconut)
1/2 cup Coconut Milk
2 tbs. Coconut Oil
1 Cup - Sprouted Oat Flour (Spelt is another favorite and works fabulously)
2 heaping teas. (plus a sprinkle extra for topping) Vietnamese Cinnamon
1 heaping tbs. Phyllum Fiber
1 teas. baking powder (no aluminum)
1/4 walnuts chopped for topping sprinkles - optional
Kids love to sprinkle the coconut, add the muffin liners in and stir in the blueberries!
Preheat oven to 350 degrees.
Mix all of your ingredients - wet first then add dry
fill muffin cups 3/4 full
Bake on 350 for about 20 or until done
Enjoy with organic fair trade coffee!
Sometimes there is a blender incident and messes are made.
Bake and cook with your kids anyway!
Enjoy a cup of coffee, muffin and read little ones a new book!
As always we use organic and / or Verified Non-GMO ingredients.
The blueberries in this recipe are frozen and actually not organic, they are wild picked, from Canada and never sprayed with any pesticides! (thank you Trader Joe's)
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This is not a sponsored post.