Vegan Blueberry Muffins (Gluten and oil free)

1 cup almond flour
¾ cup gf oats, ground into flour
¼ cup tapioca flour (or arrowroot)
1 scoop vanilla complete
2 tsp baking powder
½ tsp salt
1/2 tsp cinnamon
1/3 cup maple syrup
½ Tbsp vanilla
1/3 cup lite coconut milk (shake can well before opening) remainder can be frozen for next time
1 cup fresh blueberries (or strawberries with cuties or roasted pineapple and banana with cuties and chopped walnuts or peach with raspberries)

In large bowl, Mix dry ingredients.  I then mixed in the blueberries.  Set aside. 
In smaller bowl, mix all wet ingredients.  Stir into dry ingredients.  Pour into 12 muffin pan. 
Bake 350 for 20 minutes.  Cool in pan 15 minutes.  I froze leftovers  (mainly to keep myself from eating them all)
If making 6 large muffins bake at 375 for 20-25 minutes, cool in pan
adapted from Vegan8.com