- 1/ 2 cup soy milk
- 1 tablespoon orange juice
- 1/ 2 orange, zested
- 1/ 4 cup plus 2 tablespoons rolled oats
- 1 tablespoon ground flax
- 3 tablespoons water
- 3/ 4 cup oat flour
- 1/ 4 cup almond flour
- 1/ 4 cup coconut sugar
- 1/ 2 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/ 2 teaspoon baking soda
- 2 tablespoons almond butter
- 1/ 2 teaspoon vanilla extract
- 1/ 2 cup blueberries
Preheat oven to 350°F. Grease or line a muffin pan (recipe makes 7 muffins) and set aside.
Combine milk, orange juice, orange zest, and oats in a large bowl or liquid measuring cup. Let the oats sit for 20 minutes to soften and soak up some of the liquid.
Mix ground flax and water and set aside to thicken.
Whisk together oat four, almond flour, sugar, cinnamon, baking powder, and baking soda.
Place blueberries in a small bowl and coat with 1-2 tbsp of the flour mixture.
When the oats have soaked long enough, add in almond butter, vanilla extract, and flax mixture and mix together until well combined.
Add wet ingredients to dry and mix until just combined. Gently fold in blueberries until evenly dispersed.
Divide batter among muffin cups and transfer to oven. Bake about 30 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins cool for about 5 minutes in the pan, then remove them onto a cooling rack to finish cooling.