Cinnamon and hazelnut muffins

1 cup Cuisine Soleil all-purpose protein flour

1 cup quick-cooking rolled oats

1/2 cup Cuisine Soleil coconut flour

1/2 cup coconut sugar

1 tbsp. baking powder

2 c. at the table of cinnamon

1 pinch salt

4 eggs

1 tbsp. vanilla

1/2 cup margarine

3/4 cup maple syrup

1 1/2 cups plant-based milk

1 cup coarsely chopped hazelnuts

1. Mix all the dry ingredients together in a large bowl.

2. Make a hole in the middle of the dry ingredients.

3. Pour all the liquid ingredients into the dry ingredient center.

4. Mix.

5. Once the mixture is homogeneous, add the hazelnuts and mix again.

6. Pour the mixture into muffin cups and fill to within 1/4" of the bort.

7. Bake for 40 minutes at 350F (Confirm if the center is cooked through. If not, add 5-minute slices of cooking time.)