Blueberry Coconut Muffins

1 cup Cuisine Soleil All-Purpose Flour

1/2 cup Cuisine Soleil coconut flour

1/2 cup rolled oats

3tsp. baking powder

1/2tsp. baking soda

1 pinch of salt

3/4 cup sweetened shredded coconut

1/2 cup sunflower seeds

1/2 cup pumpkin seeds

1/2 cup lightly pressed brown sugar

3 eggs

20ml vanilla

1/2 cup oil

1 1/4 cow's milk or vegetable milk

2 cups blueberries

1. Mix together the all-purpose flour, coconut flour, oats, baking powder, baking soda, salt and shredded coconut.

2. Grind sunflower seeds and pumpkin seeds into a powder. Then, add them to the dry ingredient mixture.

3. In a separate bowl, combine the brown sugar, eggs, vanilla, oil and milk.

4. Add the liquid ingredient mixture to the dry ingredient mixture.

5. Once the mixture is homogeneous, add the blueberries.

6. Pour into muffin tins.

You can sprinkle coarse sugar on top of your muffins before baking.

Bake for about 17 minutes at 350F in a convection oven or until the top is golden brown.