Mini Almond Butter, Blueberry and Lime Cakes

Ingredients:

• 1 cup gluten-free flour (or regular flour)
• 1 cup quick-cooking oats (gluten-free or regular)
• 1/2 cup almond flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 eggs
• 1 cup plant-based milk (your choice)
• 1/2 cup brown sugar
• 1/2 cup creamy almond butter
• 1/4 cup maple syrup
• 1/4 cup coconut oil (or vegetable oil)
• Zest of 1 lime
• 2 teaspoons vanilla extract
• 1 1/4 cups fresh blueberries
• 1/2 cup coarsely chopped toasted almonds

Instructions:

1. Preheat oven: Preheat oven to 350°F (175°C). Grease a loaf pan or muffin tin.
2. Combine dry ingredients: In a bowl, whisk together flour, oats, almond flour, baking powder, baking soda, and salt.
3. Combine wet ingredients: In another bowl, whisk together eggs, plant-based milk, brown sugar, almond butter, maple syrup, coconut oil, lime zest, and vanilla extract.
4. Combine wet and dry ingredients: Gradually add dry ingredients to wet ingredients, mixing until just combined.
5. Fold in blueberries and almonds: Gently fold in blueberries and chopped almonds.
6. Bake: Pour batter into prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.

Optional additions:

• For extra flavor: Add a teaspoon of cinnamon or nutmeg to the dry ingredients.
• For a richer texture: Use full-fat coconut milk and almond butter.
• For a sweeter cake: Increase the amount of brown sugar.
• For a nuttier flavor: Add chopped walnuts or pecans to the batter.

Enjoy your delicious and flavorful Blueberry Almond Cake!