1 1/2 cups gluten free flour
1/4 cup gluten free oatmeal or ground flaxseed, optional
1/4 cup coconut sugar
1/4 tsp salt
2 tsp baking powder
1/2 tsp cinnamon
1/3 cup applesauce
1 egg
1/3 cup milk or coconut milk
1 tsp vanilla
1 cup blueberries
cinnamon sugar
Preheat the oven to 375 for mini muffins, or 400 for full size muffins.
Spray muffin pans with non stick cooking spray. Don't use cupcake wrappers as they may stick.
In a large bowl, combine the flour, oatmeal, sugar, salt, baking powder and cinnamon. Add the applesauce, egg, milk and vanilla. Mix well. Fold in the blueberries. Scoop into the muffin tins. Sprinkle the tops with cinnamon sugar.
Bake for 13 - 15 minutes for mini muffins.
Bake 20 - 25 minutes for full size muffins.
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