Superfood Muffins

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Ingredients

• 1 cup of unsweetened Cashew or Coconut Yogurt
• 1/4 cup Almond or Coconut Milk
• 1 large organic egg
• 2 teaspoon vanilla
• 1/3 cup raw honey
• 1 cup old-fashioned rolled oats
• 3/4 cup gluten-free flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon cinnamon
• 1/4 teaspoon pink salt
• 1 to 2 cups blueberries or chocolate chips
• 3 tablespoon raw cacao nibs
• 4 tablespoons butter or coconut oil, melted or applesauce

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Instructions

• Preheat the oven to 375 degrees. Line a 12-cup muffin tin with liners or grease with nonstick cooking spray. Set aside.
• In a medium bowl or liquid measuring cup, whisk together the yogurt, milk, egg, vanilla, and honey.
• In a large bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon, and salt. Add the blueberries or chocolate chips and cocao nibs and toss to combine.
• Add the yogurt mixture and the melted butter or coconut oil to the dry ingredients, and stir until just combined (don't overmix or the muffins might be dense).
• Portion the batter evenly among the muffin cups and bake for 14-17 minutes until the tops spring back lightly to the touch

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ENJOY!!!