1 cup unsweetened non-dairy milk + 1 teaspoon apple cider vinegar
1 1/2 cups organic fine cornmeal
1/2 cup oat flour*
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 cup + 2 tablespoons unsweetened applesauce
1–2 tablespoons coconut sugar
1/2 teaspoon vanilla extract
1 cup blueberries, fresh or frozen
Preheat oven to 350F. Lightly grease a muffin pan or line with muffin tins.
In a small bowl, add flax meal and water. Set aside for 5-10 minutes.
In a medium bowl, add milk and vinegar; stir. Set aside for 5-10 minutes.
In a large bowl, add cornmeal, oat flour, baking powder, salt and baking soda. Stir to combine.
To the bowl with the milk, add flax mixture, applesauce, sugar and vanilla; stir to combine. Slowly pour wet ingredients into the dry ingredients until just mixed. Add blueberries; stir to incorporate.
Scoop the batter into each muffin cup until each is almost full. I made 9 muffins.
Bake for 25 minutes, until a toothpick inserted in the middle of a muffin comes out clean.
Enjoy for breakfast, a snack, or as a side dish. Store in an airtight container in the fridge.
*To make oat flour, simply blend rolled oats in a blender or food processor until a fine flour forms.