Ingredient

• 1 cup brown rice flour
• 1/2 cup oat flour
• 1/3 cup hemp hearts
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 1/2 cups wild blueberries
• 2 eggs, whisked*
• 1/2 cup maple syrup
• 3 tbsp melted coconut oil

Instructions

1. Preheat oven to 350°F (180°C). Line or grease a muffin tin.
2. In a large bowl, mix dry ingredients: brown rice flour, oat flour, hemp hearts, baking powder and baking soda, and cinnamon.
3. In a smaller bowl, whisk together blueberries, eggs, maple syrup & coconut oil.
4. Combine wet + dry, mix until smooth. Divide batter evenly between 12 muffin cups. Bake 20–24 mins, until golden + a fork comes out clean.
5. Keep in the fridge for up to 5 days or in the freezer up to 3 months.