Quite possibly the tastiest wheat-free muffins I’ve made yet!

Ingredients:

2 c spelt flour

1 c slow cooking oats

1 tsp xantham gum

1 tbs baking powder

1/2 tsp baking soda

1/4 c turbinado/raw sugar

2 eggs

1 1/2 c almond milk

1/4 c butter, softened

1/4 c coconut oil

1/4 c hazelnuts

1/4 c blackberries

1. place dry ingredients in bowl & mix

2. add remaining except berries.  mix thoroughly

3. add berries & softly, barely mix

4. bake at 375 degrees in greased pan for 8 minutes if using mini muffin pan, like me, or 25-30 minutes for a regular sized muffin pan.  let them cool before serving.

enjoy!