Ingredients

200 g oat flour

60 g ground almonds

125 g blueberries

50 g applesauce

5 tablespoons melted coconut oil (alternatively: sunflower oil)

150 ml rice milk

120 ml maple syrup

4 teaspoons cornstarch

2 teaspoons baking powder

1 teaspoon baking soda

preparation

Preheat the oven to 180° top/bottom heat.

Place the oat flour, ground almonds, cornstarch, baking soda and baking powder in a bowl and mix well.

Add rice milk, coconut oil, maple syrup and applesauce and fold in the blueberries.

Pour some dough into the greased tins. Bake in the oven for 25-30 minutes.

Allow the muffins to cool completely before removing them from the tin.