Blueberry Cinnamon Muffins

Blueberry Cinnamon Muffins Ingredients

1 3/4 cup (plus 1 tbsp for rolling blueberries I ) oat flour (simply blend oats to a flour) or whole wheat flour2 eggs, room temp1 tsp baking powder1 tsp baking soda1 tsp cinnamon, plus more for sprinkling on top2 tsp vanilla extract1/2 tsp fine sea salt1/2 cup mashed banana1/2 cup vanilla or plain unsweetened yogurt or choice, I used @enjoyyoso1/4 cup coconut oil, melted1/4 cup maple syrup or honey2 tbsp creamy nut butter *optional3/4 cup blueberries, fresh or frozen

Directions

preheat oven to 350 and if necessary grease muffin tin.In a blender add banana, yogurt, melted coconut oil, sweetener, nut butter, vanilla & eggs. Gently pulse until blended.Pour batter in a large mixing bowl and add dry ingredients. Fold in blueberries. *if you dust blueberries with flour it helps them from sinking to the bottom of the muffin.Pour batter evenly into muffin cups/tin. I made 12 muffins. Top with extra blueberries, cinnamon and if you want a bit sweeter a dash of coconut sugar or stevia.Bake for 20 or so mins, or until the muffins are golden on top and an inserted toothpick comes out clean.Let the muffins cool on a cooling rack and serve with butter or nut butter or whatever you want because anything goes right now we keep the muffins in the fridge so they stay fresh longer but they also freeze well.