Ingredients

• 1 cup brown rice flour Ingredients
• 1/2 cup oats (look for gf) Ingredients
• 2 tsp baking powder Ingredients
• 2 tsp cinnamon Ingredients
• 1/2 tsp sea salt Ingredients
• 2 organic eggs Ingredients
• 1/4 cup almond milk Ingredients
• 1/4 cup maple syrup Ingredients
• 2 tsp pure vanilla extract Ingredients
• 1/2 cup melted coconut oil Ingredients
• 3/4 cup wild blueberries Ingredients
• 3 peaches, finely chopped Ingredients

Instructions

1. Preheat oven to 350 degrees. Grease a muffin tin with coconut oil or line with paper muffin cups.
2. In a large bowl combine flour, oats, baking powder, cinnamon and sea salt. In a separate bowl, combine eggs, almond milk, maple syrup and vanilla. Stir in coconut oil to the wet mixture. Add the dry mixture to the wet and combine, but do not overmix. Fold in the blueberries and peaches. Scoop muffin mix into muffin tins. They do not rise a lot, so you can fill the batter up to the top. Bake for 30-35 minutes. EnJOY!