Breakfast Cupcakes

Ingredients

• 1 cup oat flour
• 1/2 cup almond flour
• 1/4 cup coconut sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup almond milk
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1/2 cup fresh or frozen berries

Directions

1. Preheat oven to 350 degrees F.
2. In a medium bowl, mix together the oat flour, almond flour, coconut sugar, baking powder, and salt.
3. In a separate bowl, mix together the almond milk, coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until fully combined.
5. Gently fold in the berries.
6. Line a muffin tin with cupcake liners and fill each one about three-quarters full with the batter.
7. Bake for 15-20 minutes, or until a toothpick comes out clean.
8. Let cool completely before serving.

Interesting Facts

• These cupcakes can be stored in an airtight container in the refrigerator for up to 5 days.
• You can use any type of berry in this recipe - try using blueberries, raspberries, or blackberries.
• Add nuts or seeds for more protein and crunch.