Gluten Free Oatmeal Berry Muffins
This time of year berries are in every grocery store at good prices. I really enjoy eating them. And it doesn’t hurt that they are also low-glycemic and vitamin packed! I decided to make gluten free oatmeal berry muffins since I had a hankering and my husband loves them too. These little gems are a great portable snack and just the right size to tide you over in between meals.
This recipe is simple, but it’s super important to start with high quality ingredients. The sweetness in this recipe comes from maple syrup which is also mineral rich and from ripe bananas. For eggs, I always choose organic and free range eggs if possible. To get these, I go to the local health food store or I happen to know a farmer…. If you’re local, I can share my resource. It’s just that she doesn’t have very many, especially when the weather is cold and the chickens don’t lay eggs much.
Oatmeal is naturally low in gluten, but you can get gluten free easily from health food store, Whole Foods or Trader Joes. I sometimes buy Bob’s Mill, but you can buy in bulk as well. You can substitute strawberries for one of the berries, but be sure they are ORGANIC. Strawberries are the #1 pesticide laden fruit there is, so do yourself a favor and choose ORGANIC. I know they will be more expensive, but you’re worth it.
Ok – that’s my little rant on clean cooking. So now let’s make these gluten free oatmeal muffins! And in full disclosure, this is a modified recipe by Rachel Maser.
- 2 medium ripe bananas
- 3 large free-range eggs
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 1/3 cup pure maple syrup
- 1 cup unsweetened almond milk or coconut milk or blend
- 2 cups rolled oats – old fashioned not quick
- 1/2 c coconut flour (or spelt of other gluten-free flour will work)
- 1 1/2 tsp baking powder
- 1/2 c blueberries
- 1/2 c raspberries
- Preheat the oven to 350 Degrees F
- Place paper cup liners in a 12 cup muffin tray and coat with with coconut oil spray
- Place bananas in a large bowl and smash them with a fork.
- Then add the rest of the wet ingredients (eggs, vanilla, lemon extract, maple syrup, milk ) and mix until combined.
- Add rolled oats, coconut flour, backing powder, and mix to combine. Gently fold in the berries.
- Fill cups with the batter evenly across all 12 cups.
- Bake in pre-heated 350 degree oven for 15-18 min, or until a toothpick inserted into the center comes out clean.
- Serve with ghee or almond butter and enjoy!
- Refrigerate in air-tight container for 3-5 days – but they won’t last that long.