Blueberry Basil Muffins

Makes: 9 muffins
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 20-24 minutes

• 1 cup brown rice flour
• 1/2 cup oat flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 flax egg (1 tbsp. flax & 3 tbsp. water)
• 1/4 cup coconut oil, melted
• 3/4 cup + 2 tbsp. almond milk
• 1/3 cup agave nectar
• 1 tsp. vanilla extract
• 3/4 tsp. cinnamon
• 3 tbsp. fresh basil
• 1/2 cup blueberries
• orange zest for garnish (optional)

Directions: Preheat your oven to 350 degrees Fahrenheit. In a small bowl, make your flax egg. To do so, mix 1 tbsp. ground flax with 3 tbsp. water and set aside for 3-5 minutes. In another large bowl, mix 1 cup brown rice flour, 1/2 cup oat flour, 1/2 tsp. baking soda, 1/2 tsp. salt, and 3/4 tsp. cinnamon — stir this mixture so all ingredients are combined. In another bowl, combine your wet ingredients — 1 flax egg, 1/4 cup coconut oil, 3/4 cup + 2 tbsp. almond milk, 1/3 cup agave nectar, and 1 tsp. vanilla.

Stir to combine the ingredients and pour the mixture into the dry ingredients. Whisk dry and wet ingredients together until batter has formed. Once it is combined, carefully fold in 1/2 cup blueberries and 3 tbsp. fresh basil. Grease a muffin tin and pour batter into 9 equal sized portions into the tin. You can also sprinkle the zest of an orange on top of the muffins at this time. Bake in the oven for 20-24 minutes or until a toothpick comes out clean. Store in an airtight container for 2-3 days before transferring to the freezer.