Recipes: Blueberry Chia Muffins

Ingredients

2 cups rolled oats

2 teaspoons baking powder

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

dash of nutmeg

1/4 cup whole chia seeds

1/4 cup maple syrup

2 ripe bananas

1 teaspoon vanilla extract

1 cup soy or almond milk

3/4 cups frozen blueberries, thawed

Method

Preheat your oven to 375F.
In your blender, puree your oats to turn them into oat flour. You’re going for a white flour-like consistency, and it’s best if you don’t have any whole oats left when you’re done.
Sift together the oat flour, baking powder, cinnamon, ginger, and nutmeg. Stir in your chia seeds and set aside.
Put the maple syrup, bananas, vanilla extract, and vegan milk in the blender and puree until smooth.
Mix the wet and dry ingredients together, then fold in your thawed blueberries.
Bake for 14 minutes, and let them cool before serving. Store any leftover vegan blueberry muffins in the refrigerator. They’ll keep for about a week.