Nonstick baking spray, for the muffin tin, optional
1 cup coconut oil, melted and cooled (room temperature vegetable oil can be substituted)
2 teaspoons vanilla extract
1/2 teaspoon almond extract, optional
6 eggs, at room temperature
1 1/4 cups unsweetened almond milk
3 cups oat or fine almond flour, plus more if needed (see Cook's Note)
2 cups coconut sugar
1 cup coconut flour (see Cook's Note)
1 tablespoon baking powder
1/2 teaspoon fine salt
1 cup frozen blueberries
1/2 cup white, dark, milk or mini chocolate chips
1/3 cup rainbow sprinkles
Steps:
For the base muffins: Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin with baking spray (or use paper muffin liners).
In a large bowl, mix together the coconut oil, vanilla extract, almond extract if using and eggs until well combined. Add the milk and mix again until well incorporated.
In a separate large bowl, whisk together the oat flour, sugar, coconut flour, baking powder and salt. Add the dry ingredients to the wet ingredients and mix well. The mixture should be on the thicker side (you can sprinkle in some extra flour if needed).
Divide the batter evenly among the muffin tin cups. Bake until golden brown, 35 to 40 minutes. Do not overbake to avoid drying out the muffins.
For the blueberry muffins: Follow the directions for the base muffins, mixing in the frozen blueberries after combining the wet and dry ingredients. Bake as directed above.
For the chocolate chip muffins: Follow the directions for the base muffins, mixing in the chocolate chips after combining the wet and dry ingredients. Bake as directed above.
For the confetti muffins: Follow the directions for the base muffins, mixing in the rainbow sprinkles after combining the wet and dry ingredients. Bake as directed above.
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