This weeks muffin recipe is all about the oats. I added blueberries but you can use any type of berries.


1 1/2 cups whole wheat flour

1 cup spelt light flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp sea salt

2 tsp cinnamon

2 tbsp ground flax seeds

1 cup instant oats

2 organic eggs

1/3 cup cane sugar

1 1/3 cup milk (almond,soy,rice) with 1 tbsp lemon juice

1/4 cup coconut oil melted and cooled

1/4 cup pure maple syrup

2 tsp pure vanilla extract

1 cup of fresh or frozen blueberries


Preheat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone liners. Sift flours, baking powder, baking soda, sea salt, cinnamon and flax seeds. In a separate bowl beat eggs and cane sugar together. Add sour milk, coconut oil, maple syrup and vanilla. Mix oats into wet ingredients and then add dry ingredients into the wet mixture. Stir until the batter is mixed together. Fold in blueberries and scoop into muffin cups. Bake for 25-30 minutes. Let cool for 5 minutes and transfer to cooling rack for another 10 minutes. Enjoy!