||| dairy free ||| tad healthy but not really ||| vegan |||


Wild Blueberries - 1 cup
Vanilla Almond Milk - 1  cup
Coconut Oil - 1/3 cup - non-vegans - use butter...tastes delish.
Brown Sugar - 3/4 cup
Vanilla - 1 tsp
Flour - 1 cup-ish
Oats - 1 cup-ish
Baking Soda - 1/2 tsp
Salt - 1/2 tsp
Ground Flax & warm water (to replace 1 egg)

I actually gave you measurements here, because i know they are sorta important in baking. Generally though, I am still loose with them (loose with the measurements, not my panties - geez). I try to use the least amount of flour possible, and yes, you can substitute for gluten-free flours. I would, if I found a gluten-free flour that didn't make everything smell & taste like a thousand hamster farts.

So in a mixing bowl, put some warm water (3-4 tbs) and ground flax seed and let it sit while you round up the other ingredients. You can use an egg, but I personally don't enjoy eating fetal baby chickens very often, and I find that these muffins don't need it because of the flour. NOTE though, if you use gluten-free flour and NO egg, they will fall apart. Unless you have some trickery up your sleeve, as I haven't mastered gluten-free baking, nor will I, because it makes me swear, get pissed off, and fail miserably, whilst wasting expensive (over-priced) GF flours.

Anywhoooo, add to the flax/water combo: almond milk, sugar, butter (or coconut oil) and vanilla. Then add the rest of the ingredients (blueberries last if frozen) and stir until just combined. Divide into coconut (or butter) greased muffin tins and bake for 20-25 minutes @ 400°F, or until a toothpick inserted into the centre comes out clean (that's what she said).

Voila. Muffins that can or cannot be vegan.
NUM. I love muffins that don't have baby chickens in them! Woo Hoo! Save the lil' peckers!


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