Recipe Name Gluten Free Flax Oat Bran Blueberry Muffins Submitted by kimaoyama Recipe Description Has a good amount of fiber with sweet blueberries, carrot and apple to make it sweet. Full of nutrition. Uses oat flour to make it gluten free. Quantity 12 Quantity Unit muffins Prep Time (minutes) 10 Cook Time (minutes) 20 Ready In (minutes) 30

Ingredients Amount Measure Ingredient 1/2 Usda default (100 gm - 4 oz) oat flour (.5 cup) 1 1/4 cups flaxseed meal 1 1/4 cup Oat bran, raw 1/4 cup, packed brown sugar 4 tablespoons chia 2 teaspoons baking soda 2 teaspoons baking powder 2 teaspoons cinnamon, ground 1/2 teaspoon salt 1 cup, grated Carrots 1 large (3-1/4" dia) (approx 2 per lb) apple 3/4 cup Almond Milk, Unsweetened Vanilla 2 large eggs 1 teaspoon vanilla extract 1 1/2 cups blueberries (frozen) Steps Sequence Step 1 Mix all dry ingredients together in a large bowl. 2 Add grated carrots and apple to dry ingredients and mix well. 3 In a small bowl, beat eggs, then mix in almond milk and vanilla. 4 Combine liquid mixture into the dry ingredients and mix just until moist and combined. Do not over mix. 5 Add blueberries and combine gently until evenly distributed in batter. 6 Divide batter evenly into a 12-portion muffin pan and bake at 350 degrees for 15-20 minutes until muffins feel firm when pressed on top. Because of the fiber in these muffins, inserting a knife into the muffin to test doneness will not yield accurate results. 7 Allow to cool in the pan for 5 minutes, then transfer muffins to a rack to cool. Wrap tightly in foil or plastic wrap and refrigerate until use. Muffins can also be frozen for several weeks when individually wrapped and warmed up in the microwave before consuming.