Eggless Blueberry Muffins

I love eggs. Like, a lot, so why did I go eggless on this recipe? I ran out and couldn’t pick any up from my egg-man until this upcoming weekend. But I was still in the mood for muffins so I thought I would try out this little crazy concoction recipe and see how it went. And just so you know… it went surprisingly well.

1 Cup Blueberries – FROZEN
1.5 Cups all purpose flour
1.25 Cups Milk
3/4 Cup Oats
1 Tbsp Ground Flax Seed
1/4 Cup Chia Seeds
1/4 Cup Raw Sugar
1 Tsp Baking Soda
1 Tsp Baking Powder
1 Tsp Cinnamon
Pinch of Himalayan Sea Salt
1 Tbsp Organic Apple Cider Vinegar — I love the Braggs brand
1/4 Cup Organic Coconut Oil

First thing I do is combine the oats and the milk. I let it sit in a bowl while I put together everything else and then add that last. Put all the dry ingredients together and then begin putting in the wet ones. Keep the blueberries frozen until the VERY end. Heat up the oven for 350 degrees. These muffins will take about 20 minutes, depending on the size of muffins you’re making. I have a bigger-sized muffin tray so this makes 6 for me. If you use a regular sized muffin try, then it will me 10 -11 muffins. I haven’t gotten it to make a dozen. For the 10-11 muffins, it should take about 16 minutes.

Eggless Blueberry Muffins
Eggless Blueberry Muffins are sweet but not too sweet for a breakfast treat!

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