I couldn’t decide what flavors I was craving, so instead of just making one, I decided to share three:
1. Blueberry Lemon
2. Carrot Cake
3. Coconut Chocolate Chip
Prep time: 15 mins
Cook time: 12 mins
Total time: 27 mins
Serves: 9 muffins
for the base recipe:
1½ cups oat flour*
½ cup quinoa flakes
¼ cup oats
3 tablespoons coconut sugar (or brown sugar)
2 teaspoons baking powder
¼ teaspoon salt
½ cup unsweetened applesauce
½ cup + 2 tablespoons non-dairy milk
flavor option 1: lemon blueberry
½ cup – 1 cup blueberries
Zest of 1 lemon
flavor option 2: carrot cake
1 cup shredded carrots
1/w cup chopped walnuts
flavor option 3: coconut chocolate chip
½ cup coconut flakes
½ cup dark chocolate chips
In a large mixing bowl, whisk together the flour, quinoa flakes, oats, sugar, baking powder and salt. Set aside.
Beat together the wet ingredients in a separate mixing bowl. Add to the dry and mix to combine. The consistency should be that of a runny oatmeal. Let the batter stand while you preheat the oven to 375 degrees F. If by the time the oven is ready the batter seems too thick (you should be able to still stir it easily) add more milk 1 tablespoon at a time.
Just before baking, folding in your desired add-ins.
Spray a muffin tin with nonstick spray and fill the wells ⅔ of the way full. Bake on the center rack for 12 – 14 minutes until muffins are starting to brown and no longer soft to the touch.
Remove and let cool in the pan for 3 – 5 minutes then transfer to a wire rack and cool completely….Bone Appetite!
You can make your own oat flour by simply grinding gluten-free rolled oats in a high-powered blender until they resemble a fine powder.
The add-in measurements are for the full recipe. Sale it down proportionally if you want to make different flavors from one batter.