- 2/3 cup unsweetened coconut milk drink
- 1/3 cup canola oil
- 1/2 cup agave nectar
- 2 teaspoons cinnamon
- 1/4 cup +2 tablespoons tapioca flour
- 2 tablespoons flax seed meal
- 1/4 c corn meal
- 1/2 cup rice flour
- 1/2 cup quinoa flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/3 teaspoon salt
Preheat oven to 350F. Line muffin tin with 11 paper cups. Fill remaining cup with water 2/3 full.
Mix together coconut milk, agave, and oil. Mix in tapioca starch and flax meal. Mix WELL. I do it by hand with a whisk. I probably mix for 2-4 minutes, depending. It needs to look emulsified. Then add in the cinnamon and flours, baking soda, baking powder and salt. Mix another 3-4 minutes until all combined. Pour into prepared pan, filling liners 2/3 full. Lightly press in blueberries. After I filled 11 I had a little batter left over, and I drizzled it over the blueberries. Just a little. Maybe a teaspoon over each muffin. Bake at 350F for 20-24 minutes. They're done when a toothpick come out of the center clean.