Blueberry Oat Muffins (Vegan)

2 C. oat flour (I grind organic oats in the Vitamix)

1 C. blueberries

2 tsp. baking powder

1/2 tsp. salt

1/2 C. honey or real maple syrup

1 large banana

1/2 C. melted coconut oil

2 eggs (use substitution for vegan)

1 tsp. vanilla

2 tsp. lemon zest

1/3 C. old-fashioned organic oats

1) Preheat oven to 375 degrees. Line a 9x5-in loaf pan with parchment paper.

2) In a large bowl, whisk together the oat flour, baking powder, and salt.

3) In a blender, place the honey, banana, coconut oil, eggs, vanilla, and lemon zest. Blend on medium speed until smooth and frothy.

4) Pour the wet mixture into the dry and lightly whisk until combined. Stir in the oats and then gently fold in the blueberries.

5) Pour the batter into the pan and bake 45-55 minutes, or until toothpick inserted in the center comes out clean. (Cover with foil after 30 minutes if it is getting too brown.)

6) Allow to cool in the pan for 10 minutes before lifting out the parchment paper and slicing the loaf.

FOR MUFFINS:

Spray muffin tins and fill 2/3 full. (No need for baking paper. They come out fine.) Bake at 375 degrees for approximately 18 minutes, until tops are golden brown and toothpick comes out clean.

Original recipe is from Laura Fuentes and appears here.