• 1/4 cup coconut oil, liquid
• 1/4 cup almond milk
• 3 tablespoons pure maple syrup or honey
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1/2 cup coconut flour
• 1/4 cup rolled oats
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/4 teaspoon cinnamon
• 1/2 cup fresh blueberries, plus extras to put on top
Preheat oven to 325 degrees F. Line a muffin tin with 6 muffin liners.
In a large bowl, add coconut oil, almond milk, maple syrup, eggs, and vanilla. Mix until smooth and well combined. Add coconut flour, oats, baking soda, salt, and cinnamon. Mix until combined. Add blueberries and fold in.
Divide batter evenly between 6 muffin cups. Sprinkle extra blueberries on top. Bake for 10-12 minutes on convection or until the tops of the muffins are just slightly golden brown.