Blueberry Oatmeal Muffins (gluten-free and vegan)

1.5 cups old fashioned gluten-free oats (ground to a flour in food processor or blender)
1.25 cups Bob's Red Mill All-Purpose Flour
1 tsp baking powder
1 tsp baking soda
1 tsp xanthan gum
1 tsp cinnamon
1/2 cup sugar
1 Tbsp ground flax seed soaked in 2 Tbsp warm water
1 cup apple sauce
1/2 cup water
1 Tbsp chia seeds
1/2 cup sunflower oil
1 cup fresh blueberries

Directions

Soak chia seeds in the 1/2 cup of water. Soak the flax seeds in the 2 Tbsp water. Set aside for 15 minutes.

Mix dry ingredients in large bowl of a stand mixer. (Or you can just mix by hand.)

Combine the applesauce with the soaked chia seeds and ground flax mixture. Mix in the sunflower oil.

Add wet ingredients to the dry and blend until combined. Gently stir in the blueberries.

Line muffin tin with paper muffin liners.

Bake at 350 degrees approx 20 minutes