GF Blueberry Oat Muffins

Muffins!  When was the last time I made muffins?  I honestly can't remember.  So it was 6am, baby was not going back to sleep, we had been awake every 60 minutes or so all night the night before, and all I could think to do was bake!  It's become therapy for me, it's what I do when I have nothing else I can think of to do...or when I need creative me-time...it's MY TIME, even if baby is watching :) 

I love this recipe, everything about it works!  It's low sugar, gluten-free, egg free, and just plain awesome.  So enjoy yourself a muffin or two because we owe ourselves.


Blueberry Oat Muffins

Ingredients:

1 cup Bob's Red Mill gluten-free rolled oats
Soaked in:
1 cup warm vanilla almond milk, for 20 minutes

Beat together:
1/4 cup Melted coconut oil
2 teaspoons bourbon vanilla extract
2 tablespoons honey

Whisk the dry ingredients in a large separate bowl:
1/2 cup rice flour
1/2 cup almond flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1/4 teaspoon xanthan gum
1 teaspoon ground cinnamon

You'll also need:

Egg Replacer (or two eggs, beaten):

1 tablespoon Ground flaxseed
3 tablespoons water
Whisk till frothy.

Add at the end:
1 cup blueberries- fresh or frozen* see note

For crumble topping:
Rub together 2 tablespoons each:
Certified gluten-free rolled oats
Organic brown sugar
Ghee (clarified butter)
Add cinnamon, to taste

Instructions:

Preheat the oven to 400ºF. Line a 12-muffin tin with paper liners. Or a 6-muffin jumbo pan.

Add the soaked oats to the oil/honey mixture; combine briefly and scoop into the dry mixture. Mix by hand to combine.

Add the Egg Replacer or beaten eggs. If the batter appears too stiff or dry, add 1 to 4 tablespoons of vanilla rice or hemp milk- one spoon at a time- till soft and moist. Add the blueberries right at the end of mixing. Divide and plop the batter into the twelve muffin cups. Sprinkle with brown sugar oat topping. Bake in the center of a preheated oven for 20-25 minutes; if you are making large jumbo muffins, bake for 25 to 30 minutes.

Note* If you use frozen berries, your muffins may need five extra minutes to bake. Keep an eye them. Check doneness with a wooden pick.
Remove the muffins from the tin and cool on a wire rack (this keeps the bottoms from getting soggy- no one likes a soggy bottom!).