Vegan Blueberry and Buckwheat Muffins

I found this cheeky little recipe on Pinterest, and full credit goes to
mylittlecelebration, http://mylittlecelebration.com. Take a look at their other ideas.

Vegan Blueberry Buckwheat Muffins
yields about 9-10 muffins


Ingredients:
1/2 cup + 2 Tbsp. buckwheat flour
1/2 cup + 2 Tbsp. old fashioned oats
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. cinnamon
1/2 cup unsweetened applesauce
1/4 cup almond milk
1/4 cup brown sugar
1 small flax egg (1/2 Tbsp. flaxseed meal mixed with 1 1/2 Tbsp. water)
1 Tbsp. melted coconut oil (or sub canola oil)
1 tsp. vanilla extract
1/2 tsp. almond extract
1/2 cup frozen blueberries, thawed (or sub fresh)
Instructions:
Preheat oven to 375* and either grease or line a muffin tin with cupcake liners.
Prepare flax egg by combining flaxseed and water, letting it set for 3-5 minutes, and then whisking to achieve “eggy” texture.
Combine dry ingredients (excluding brown sugar) in a medium bowl.
Combine wet ingredients (and brown sugar), then add to dry ingredients.
Mix until just combined and then fold in blueberries.
Bake for 16-18 minutes.

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