Ingredients

• 1¼ Cups Gluten Free Flour
• ¾ Cup Gluten Free Rolled Oats
• ¼ Cup Stevia
• 2 Tablespoons Chia Seeds, Ground
• 2 Teaspoons Baking Powder
• ¼ Teaspoon Cinnamon
• ¼ Teaspoon Salt
• 1 Egg, Beaten
• ¾ Cup Almond Milk
• ¼ Cup EVOO
• ¾ Cup Blueberries (Fresh or Frozen)

Directions

1. Pre-heat oven to 350°F. Lightly coat muffin cups with cooking spray or line with mini paper bake cups; set aside. In a large bowl combine flour, oats, sugar, chia seeds, baking powder, and salt. Make a well in the center of mixture; set aside.
2. In another bowl combine eggs, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries.
3. Spoon a TBSP of batter into prepared muffin cups, filling each two-thirds full. Bake about 10 minutes or until a wooden toothpick inserted in center comes out clean. Cool in muffin cups on a wire rack for 5 minutes.