For this recipe I used gluten & wheat free oats and a gluten & wheat free flour blend. I keep these muffins in the freezer for days that I don’t have time to prepare meals or for when my body is asking for some carbs. The oats add a good source of fibre as well as keeps you full.
1 1/2 cups wheat & gluten free whole grain rolled oats
1 1/2 cups almond milk or coconut milk (I use the unsweetened)
1 tablespoon white vinegar
1 1/2 cups gluten free all purpose baking flour (I used Bob’s Red Mill brand. Feel free to use your favorite.)
1 1/4 teaspoon of xanthan gum or guar gum
3/4 cup brown coconut sugar
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons gluten free baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
2 large eggs, beaten
1/3 cup melted butter (or use coconut oil)
1 cup of fresh blueberries
Preheat oven to 375°F.
In a measuring cup add 1 tablespoon of white vinegar. Pour in the almond or coconut milk to make 1 1/2 cups. Combine this mixture and the rolled oats in a small bowl and let stand for 10 minutes.
Measure the next 6 ingredients into a large bowl and make a well in the center.
Stir eggs and melted butter or coconut oil into oatmeal mixture. Add to well along with the blueberries. Stir just until moistened.
Fill 12 paper lined muffin cups full. Bake for about 18 to 20 minutes until wooden pick inserted in center of muffin comes out clean. Let sit for 5 minutes before removing to a wire rack to cool.
Makes 12 muffins.