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Preheat oven to 350 degrees F. Lightly coat a cup muffin pan with coconut oil. In a medium sized bowl, whisk orange juice, zest, coconut oil, maple syrup, vanilla, and tahini until well mixed. In a separate bowl, mix oat flour, oats, psyllium husk, baking powder, baking soda, and sea salt until well combined. Add the vanilla, orange juice mixture to dry oat mixture. Mix well. Fold in seeds and blueberries. Pour mixture evenly into muffin pan. Top with a sprinkle of sea salt and a few oats. Bake until cooked throughout (test by poking a toothpick in the centre, if it comes out clean you are done!) (about 20-25 minutes).
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Pure vanilla extract — everyday baking, custards, frosting
Spring-loaded scoop — even muffins, cookies, meatballs every time
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Pure vanilla extract — everyday baking, custards, frosting
Spring-loaded scoop — even muffins, cookies, meatballs every time