1 1/2 cups EarthNutri Gluten-Free All Purpose Flour
3/4 cup gluten free rolled oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 scoops of EarthNutri Plant Protein as needed
1 cup unsweetened plant milk
1/2 cup coconut oil
1/3 cup maple syrup
1/4 cup dairy free yogurt
1 tsp vanilla bean extract
1 cup fresh blueberries
Combine milk and rolled oats. Let sit for 30 minutes.
Preheat oven to 340 Fahrenheit.
Prepare the muffin pan.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, protein and set aside.
In a large bowl, combine oil, yogurt, maple syrup, soaked oats-milk mixture, vanilla extract.
Mix flour mixture to wet mixture. Use a fork to combine.
Gently, fold in blueberries.
Scoop muffin batter into prepared muffin tins. About 3/4 full.
Bake at 340 Fahrenheit until muffins turn golden brown and a toothpick can be inserted and come out clean, about 25 minutes.
Remove muffin tin from the oven.
Let muffins cool for 5-10 minutes before serving.