MY BLUEBERRY OAT MUFFIN

INGREDIENTS

Coconut Oil spray

¾ cup of gluten free flour

2 scoops of Vanilla Isalean shake

1 tsp baking powder

½ cup unsweetened almond milk

2 tablespoons of honey

2 tablespoons of coconut oil melted

1 egg or ½ banana

1 tablespoons of lemon zest

½ cup of blueberries

1 tablespoon of steel organic oats

Preheat oven to 350.
In a mixing bowl combine flour, Isalean shake and baking powder and whisk together with almond milk, apple sauce, honey, coconut oil, egg, lemon zest and vanilla extract
Add wet ingredients and mix until combined and gently fold in blueberries
Fill baking cupcake liners that have been lightly sprayed about ¾ full
Bake for 20 to 25 minutes
OPTION top with raw brown sugar mixed with vegan earth balance butter crumbles.

RECIPE NOTES

Blueberries are an antioxidant —ONE OF THE BEST AND ARE LOW in sugar for a fruit!