These are the tastiest muffins EVER, I made these lots back in the day + they never get old. You can also jazz a few up with blueberries or dairy free chocolate chips. Enjoy! xo


* 1 cup oat flour

* 1 cup packed super fine blanched almond flour

* 1/4 tsp Himalayan sea salt

* 3/4 tsp baking soda

* 2 free range eggs, beaten

* 1/3 cup pure maple syrup

* 1 tsp vanilla extract

* 1/2 cup unsweetened almond milk

* 1 tbsp coconut oil, melted

* 1 tsp apple cider vinegar or fresh lemon juice


1. Preheat oven to 350 F. Line 9 muffin cups with liners and spray the inside of the liners with nonstick cooking spray.

2. In a large bowl, whisk together 1 cup oat flour, almond flour, salt + baking soda.

3. In a separate large bowl, mix together the eggs, maple syrup, vanilla, almond milk, coconut oil + apple cider vinegar until smooth and well combined. Add dry ingredients to wet ingredients + stir until combined.

4. Divide batter evenly between 9 muffin cups, filling 3/4 of the way full. Bake for 18-23 minutes or until toothpick comes out clean or with just a few crumbs attached.

5. Cool for 10 minutes then remove muffins from pan + place on wire rack to cool completely.

*you can add 1/2 cup of blueberries, dairy free chocolate chips or any fixin’s of your choice!

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