1 cup gluten free steel cut oats, cooked (or uncooked quick cooking oats)
2 cup gluten flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon
1 teaspoon Maca
2 Tablespoons Chia seeds
2 eggs, room temperature
1 cup yogurt
1/3 cup coconut oil
¾ cup brown sugar
1 teaspoon vanilla extract
1 1/2 cup organic blueberries
Position a rack in the middle of the oven and preheat oven to 400°F. Prepare a 12-well muffin tin by coating with cooking spray or lining with paper muffin cups.
Whisk together in a medium bowl, flour, baking powder, baking soda, salt, and cinnamon, Chia seeds and Maca.
Add the eggs, yogurt, coconut oil, brown sugar, oats (if using uncooked oats, put them into the dry ingredients) and vanilla extract to another bowl. Stir until just incorporated.
Use a wooden spoon to gently stir the flour mixture into the egg mixture. Stir until just incorporated and the flour is moistened. Do not over-mix! Or your muffins will end up rubbery. The batter should be rather lumpy, not smooth.
Gently fold in the blueberries.
Spoon the batter evenly into the muffin tin wells or cups. Bake until the tops are browned and the muffin bounces back when you gently press on the top with your finger tips, about 15-20 minutes. Insert toothpick into the center should come out clean. Let cool for a couple minutes in the muffin tin before removing to serve.