Blueberry Muffins | Lorna Vanderhaeghe

Ingredients

• ¾ cup (180 mL) almond, rice, or Chiala milk
• 1 cup (250 mL) oatmeal
• 1 cup (250 mL) u nrefined whole wheat flour
• 1tsp (5 mL) non-alum baking powder
• ½ tsp (2 mL) baking soda
• ¼ tsp (1 mL) sea salt
• 1 cup (250 mL) organic blueberries
• 1 free-range egg or flax egg substitute
• ¼ cup (60 mL) melted coconut butter
• ⅓ cup (80 mL) honey