Oat Flour Blueberry Muffins

Why oats? 

My first response would be, because they taste good and bake beautifully (this is coming from a novice baker mind you). 

Importantly, oatmeal

• contains beta-glucan, which is is a specific kind of fiber important in lowering cholesterol and reducing risks of cardio-vascular disease
• contains avenanthramides, an important easily absorbed antioxidants that help prevent free radicals from damaging LDL cholesterol
• helps boost immune system, beta-glucan helps neutrophils reach infection sites and eliminate harmful bacteria
• is a low glycemic index food, allowing for a slow release of glucose into the blood for sustained energy
• in moderate amounts can be a more tolerable form of gluten for those with Celiacs and/or gluten intolerance
• is a whole grain valuable in the prevention of: atherosclerosis, ischemic stroke, diabetes, insulin resistance, obesity
• very good source of manganese and selenium. In addition, oats are a good source of, dietary fiber, magnesium, zinc and phosphorus.

Ingredients
The Muffin:
1c oat flour
1/3c all purpose flour (or almond flour)
2t baking powder
2T sugar
1/2t salt
1/2c milk
1t almond extract
1 egg (beaten)
2T coconut oil (melted)
3/4c blueberries

The Topping:
1T oat flour
1T sugar
1/2T coconut oil (melted)

Directions:
Preheat oven to 425 F
Line 6 cup muffin pan (12 muffins) with cupcake liners or grease with coconut oil

In a large mixing bowl, whisk together oat flour, all purpose flour, baking powder, 2T sugar and salt. Fold in blueberries

In a microwavable bowl, mix milk, egg, almond extract and melted coconut oil. Mix well, heat in the microwave for about 30 seconds to keep the wet ingredients warm enough to prevent the coconut oil from solidifying.

Pour wet ingredients into dry ingredients, mix just until all dry ingredients are well mixed with wet ingredients. Don't over mix.