Vegan Blueberry Muffins (Gluten and oil free)

1 cup almond flour
¾ cup gf oats, ground into flour
¼ cup tapioca flour
1 scoop vanilla complete
2 Tsp baking powder
½ tsp salt
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
½ cup frozen wild blueberries

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 muffin pan. 
Bake 350 for 20 minutes.  Cool in pan 15 minutes.  I froze leftovers  (mainly to keep myself from eating them all)

adapted from

susan wesley